Philadelphia Cheesecake Recipe (5 Ingredients)

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This classic Philadelphia Cheesecake recipe uses lots of cream cheese and no fillers like sour cream or heavy cream. With just 5 ingredients in the filling and a buttery graham cracker crust, it is now my most-requested dessert.

Slice of classic philadelphia cheesecake with graham cracker crust, topped with cherry pie filling that is dripping down side of cheesecake.

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Why You Will Love This Recipe
What's the Difference Between Philadelphia and New York Cheesecake?
Ingredients and Substitution Information
How to Make Philadelphia Cheesecake
Using a Water Bath
Expert Tips
Topping Ideas
Recipe FAQs
More Cheesecake Recipes
Recipe
Reviews

Why You Will Love This Recipe

Delicious and Creamy: This recipe uses four packages of cream cheese to produce a rich and creamy cheesecake that is slightly tangy and perfectly sweet. It is a classic cheesecake made with simple ingredients and doesn't have sour cream, heavy cream, or other mix-ins.

Perfect for special occasions: Cheesecake is a delicious dessert often reserved for special occasions like birthdays, anniversaries, and holidays. This recipe is ideal for impressing your guests with a decadent dessert.

Looking for a summer alternative? This Vanilla Cheesecake is a no-bake Philadelphia Cheesecake, perfect for those warm days when you don't want to turn on the oven.

What's the Difference Between Philadelphia and New York Cheesecake?

Compared to New York cheesecake, Philadelphia cheesecake has a simpler flavor and preparation, with a smooth, dense texture. New York cheesecake filling usually has sour cream or heavy cream. This makes it creamier with a slightly tangier taste. Despite their differences, both types are delicious in their own right.

Despite popular belief, Philadelphia Cheesecake is not named after the city of Philadelphia. It actually gets its name because it is made with Philadelphia brand cream cheese as the main ingredient and does not have fillers mixed in.

Interestingly, Philadelphia cream cheese is not even made in Philadelphia! It is produced in Lowville, New York. So, does that make both styles New York cheesecake?

Ingredients and Substitution Information

Overhead of labeled cheesecake ingredients.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Graham Cracker Crumbs: I like to save time and purchase graham cracker crumbs, but you can make your own by crushing full sheets of graham crackers using a rolling pin or food processor. If you don't have graham crackers, substitute shortbread or digestive biscuits, or make a vanilla wafer cookie crust.
Philadelphia Cream Cheese: Gives the cheesecake its rich, creamy texture and tangy flavor. For best results, use full-fat brick-style cream cheese. Leave the cream cheese on the counter for about an hour to come to room temp.
Granulated Sugar: Sweetens the filling. Caster sugar is an equal substitution.
Eggs: Provide structure and help the filling set. They should be at room temperature.
Vanilla extract: Because this recipe has so few ingredients, each has a significant impact, so use a high-quality pure vanilla extract.
Lemon Juice: The acidity of the lemon juice helps build structure. I recommend freshly squeezed lemon juice.

Why is Philadelphia cream cheese so good?

I prefer using Philadelphia cream cheese for its well-balanced, tangy, and creamy flavor and smooth texture, which makes it easy to mix and blend with other ingredients. Additionally, Philadelphia cream cheese is widely available in grocery stores, so it's accessible to most home cooks.

Some brands of cream cheese have more moisture, which can impact how well the filling sets up. So, if you do choose to use a different brand, make sure that it has a similar moisture content to Philadelphia.

Note that this is not a sponsored post, and the Philadelphia brand has not asked me to say these things. This is just one of those products where I believe the brand makes a difference.

How to Make Philadelphia Cheesecake

Prepare the crust

Combine graham crumbs with the sugar and melted butter, then use a measuring cup or flat-bottomed glass to press the crust evenly into the bottom of a springform pan.
Pre-baking the crust for a few minutes helps to set it and prevent it from becoming soggy when the filling is added.

Two images showing mixing the graham cracker crust and pressing it into a springform pan using a glass.

Prepare the filling

Using room-temperature cream cheese and eggs helps everything blend smoothly. If you use cold cream cheese and eggs, the filling may have lumps.
Beat the cream cheese and sugar together at medium speed in a large mixing bowl with an electric mixer until it is completely smooth.
Mix the eggs on low speed so they aren't overwhipped.

4 images showing the steps of making cheesecake filling in a large mixing bowl.

Bake

Use a water bath to help the cheesecake bake evenly and reduce the chances of it cracking.
Do not overbake the cheesecake. Overbaking can cause it to become dry and crack.
Give the pan a gentle shake. The outside should be firm, and the inside should be slightly jiggly. You can also insert an instant-read thermometer into the center of the cheesecake. It is done when the center reaches 150°F (65°C).
Turn the oven off, open the door, and let the cheesecake cool for 30-60 minutes before removing it from the oven.
Chill it for at least 1 hour in the refrigerator before serving.

Two images showing a springform pan with uncooked filling on the left, and cooked cheesecake on right.

Using a Water Bath

A water bath is your secret weapon for a perfectly smooth, crack-free cheesecake. Here's why it works:

Creates even heat distribution to prevent over/underbaking.
Adds moisture to avoid drying and cracking.
Maintains consistent temperature for a silky-smooth surface.

Quick Setup Guide:

Wrap your springform pan's bottom and sides with heavy-duty foil (no seams or cracks!), or use a silicone pan wrap placed inside a larger cake pan for foolproof protection.
Set the wrapped pan in a large roasting pan on the lower oven rack.
Pour 1 inch of boiling water into the roasting pan.

That's it! This simple step differentiates between a good cheesecake and a great one.

Overhead of philadelphia cheesecake, topping with cherry pie filling, and a slice is missing.

Expert Tips

Ensure the butter is melted and cooled slightly before adding it to the crumbs. If the butter is too hot, it may cause the crust to be too greasy.
Use room-temperature cream cheese and eggs to help the filling blend smoothly.
Mix the eggs on low speed, and do not overbeat once added. Introducing too much air at this point can cause the cheesecake to crack or become too dense.
Letting the cheesecake cool slowly will help reduce cracks.
Dipping a sharp knife in hot water and wiping them off after each dip will give you clean cheesecake slices. The heat from the water helps cut through the filling smoothly.

Topping Ideas

Pie Filling: There's nothing more classic than cherry pie filling as a cheesecake topping. I love homemade strawberry pie filling, too!
Fresh fruit: Top with fresh berries, sliced peaches, or other seasonal fruits for a bright and flavorful contrast to the rich, creamy cheesecake.
Chocolate Ganache: Drizzle warm chocolate ganache over the top for a decadent and indulgent finish.
Caramel Sauce: Caramel is great on fancy cheesecakes like this Caramel Apple Crisp, but it is also perfect for a classic cheesecake!
Candy: Add a crunchy topping, like chopped Heath bars or M&Ms. For a festive Easter cheesecake, you can even use chopped Mini Eggs!
Whipped Cream: Dollop fresh whipped cream or a little Cool Whip and garnish with shaved chocolate or a sprinkle of cinnamon.
Cake Filling: It's not exactly a topping, but a fun variation is to bake snack cakes in the center of the filling, like in this Christmas cheesecake, or swirl in a fruit sauce, like in this White Chocolate Strawberry Cheesecake.

Experiment with different topping combinations to find your favorite, and don't be afraid to get creative!

Slice of cheesecake with sauce dripping, facing towards the camera with form marks showing on tip and bite of cheesecake on fork resting against plate.

Recipe FAQs

Can I make Philadelphia Cheesecake in advance?

Yes, you can make the cheesecake and store it in the refrigerator for several days before serving. Cover it tightly with plastic wrap and store it in the back corner of your refrigerator, where it is coldest. You can learn more about cheesecake storage in this post on how long cheesecake lasts.

Can I freeze the cheesecake?

Yes, cheesecake can be frozen for up to 3 months. To freeze, wrap the cooled cheesecake (whole or slices) tightly in plastic or aluminum foil and place it in an airtight container or freezer bag. Thaw the cheesecake in the refrigerator overnight before serving.

More Cheesecake Recipes

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4.99 from 67 votes (62 ratings without comment)