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.
Note from Erin
My friends call me the "Cheesecake Queen." Out of the hundreds of cheesecakes I've made, this is the one that is most often requested.
It's simple, consistent, and always delivers a smooth, creamy texture everyone loves. Whether it's for a holiday or a casual get-together, it's the recipe I trust to turn out perfectly every time.
What's the Difference Between New York-Style and Original Philadelphia Cheesecake?
Philadelphia cheesecake has a simpler flavor and denser texture than New York-style, which often includes sour cream or heavy cream to make it extra tangy and creamy.
Despite what many assume, it isn't named after the city but after Philadelphia brand cream cheese, known for its pure, filler-free richness. And a fun fact, Philadelphia cream cheese is actually made in Lowville, New York, so maybe both cheesecakes are technically New York-style after all!
Ingredients and Substitution Information
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: I recommend using the full-fat, brick-style Kraft Philadelphia cream cheese because it is balanced in its tanginess and has a smooth consistency, blending easily into a perfectly creamy filling. Many other brands hold more moisture, which can affect how the cheesecake sets.
- 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 original Kraft Philadelphia cheesecake recipe does not use lemon juice, but I find it worth adding because the extra acidity helps build structure, making this version more foolproof. I recommend freshly squeezed lemon juice.
Tips to Make this Easy Philadelphia Cheesecake
Prepare the crust
- 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.
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.
Bake
- Give the pan a gentle shake. The outside should be firm, and the inside should be slightly jiggly. Overbaking can cause the cheesecake to crack.
- Turn the oven off, open the door, and let the cheesecake cool for 60 minutes before removing it.
- Chill it for at least 1 hour in the refrigerator before serving.
Using a Water Bath
A water bath is your secret weapon for a perfectly smooth, crack-free cheesecake. Here's why it works:
- Provides even heat distribution to prevent over- or 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 distinguishes a good cheesecake from a great one.
Expert Tips
- Ensure the butter is melted and cooled slightly before adding it to the crumbs. If the butter is too hot, it may make the crust 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 it off after each dip will give you clean cheesecake slices. The heat from the water helps cut through the filling smoothly.
Recipe
Baked Philadelphia Cream Cheese Cheesecake
Recipe by:This timeless recipe for Philadelphia Cheesecake features an abundance of cream cheese and omits any fillers such as sour cream or heavy cream. The velvety filling pairs impeccably with the buttery graham cracker crust, making it a dreamy dessert for all cheesecake fans.
Ingredients
Crust
- 1 ½ cups (180 grams) graham cracker crumbs about 12 full sheets of graham crackers
- ⅓ cup (67 grams) granulated sugar
- 6 tablespoons (85 grams) salted butter melted
Filling
- 32 ounces (908 grams) Philadelphia cream cheese
- 1 cup (200 grams) granulated sugar
- 3 (3) eggs room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 teaspoons (10 ml) lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. The mixture should look like fine sand.1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, 6 tablespoons salted butter
- Transfer the crumbs to a 9-inch springform pan and press them into the bottom of the pan. Bake for 7-8 minutes. Then remove from the oven and allow to cool while preparing the filling.
- Reduce the oven to 325°F (165°C).
- Place the cream cheese and granulated sugar in a large mixing bowl. Beat at medium speed using an electric stand or hand mixture until creamy, about 2 minutes.32 ounces Philadelphia cream cheese, 1 cup granulated sugar
- Add the eggs one at a time, using low speed and scraping the bowl between each addition. Keep the mixer on low at this point and do not overbeat.3 eggs
- Mix in the vanilla extract and lemon juice on low speed. Spread the cream cheese mixture smoothly over the graham cracker crust.2 teaspoons vanilla extract, 2 teaspoons lemon juice
- Place your 9-inch springform pan inside a silicone pan wrap or nest it inside a 10-inch cake pan. This protects the cheesecake from water without needing to wrap it in foil.
- Bring 4-6 cups of water to a boil in a kettle or large pot. Carefully pour the hot water into the roasting pan, around the outer edge, until there is about 1 inch of water in the pan.
- Transfer the roasting pan to the preheated oven and bake 70-85 minutes, until the outer edges are set, and the center is still a little jiggly. If you're using an instant thermometer to check doneness, the middle of the cheesecake should be 150°F (66°C).
- Turn the oven off and open the oven door. Let the cheesecake cool in the oven for 1 hour, without disturbing it. Remove it from the oven and cool for an additional hour at room temperature. Then transfer to the refrigerator for at least 1 hour, or overnight.
- Top with your favorite fruit, pie filling, chocolate, or caramel sauce, if desired.
Notes
Storage: Cover it tightly with plastic wrap and store it for up to 5 days in the back corner of your refrigerator, where it is coldest.
Freezing: 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.
Nutrition
Calories: 693kcal | Carbohydrates: 52g | Protein: 10g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 198mg | Sodium: 550mg | Potassium: 206mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1869IU | Vitamin C: 0.5mg | Calcium: 134mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Leave a review! We love hearing your feedback!
Sheila Martin says
Great receipt !!
Keith Salmi says
This recipe produced a most wonderful valentine golf kgs
Vi Bronner says
Made this for a New Year’s gathering and received a lot of positive comments. I did the water bath exactly as instructed but the crust was still a bit soggy. I will make again without the water bath and see if that helps.
Erin says
Hi Vi! You may consider getting a silicone wrap for your cheesecake pan as well. That will help ensure no water gets in.
MJ Solar says
Just made this for the family Christmas dinner. Served warm with blueberry compote. I baked it in a water bath and the aluminum foil somehow developed pin holes. The crust was wet, and, I thought, ruined. I flipped the cheesecake over, blotted it with a towel and put it under the broiler. It was still warm when served, and everyone’s eyes lit up with delight!
Erin says
Wow, that was some smart thinking! I'm glad it all worked out. Great job!
Joyce Holthaus says
I love this recipe? Much better than the one I Have used in the past.
I love how you repeat the ingredients as your making the recipe.
Thank you
Erin says
So happy to hear it! Thanks for sharing, Joyce!
Devin Castilleja says
Should my crust still be soft when taking out of the oven before adding cream cheese mix?
Erin says
It will still be somewhat soft because the butter is warm. Look for some of the graham cracker crumbs to have turned a darker golden brown color. Let the crust cool completely before adding the filling.
Nadia says
May I know how many grams of cream cheese needed for this cake?
Erin says
This recipe uses 908 grams of cream cheese.
TarrynUpLife says
Absolutely wonderful! Family loved it! I did not do the water bath technique as we live on the edge in this household and wanted to try out an idea we saw to fix said crack (summer break, YouTube hacks, and kids - bowl of hot water and a spoon work to fix any cracks that may arise while it's cooling is when you send the repair cooks in). THANK YOU for putting the measurements in to your cooking instructions! Absolutely brilliant idea on top of a phenomenal 👏 recipe! Keep up the great work State of Dinner!
Erin says
That's a genius tip! Thank you!
Aphrodite Crawford says
Thank you for showing the ingredients in all the possible measures, so helpful.
And the easy to follow instructions, including the ingredients at each stage.
I am not a confident cook, but shall definitely try this one!
Erin says
Thank you for sharing that you find that helpful! I hope that you enjoy this recipe!
Holly says
My cheesecake turned really brown before it was even ready. What can I do to prevent that
Erin says
I’m sorry that happened, Holly! Next time, try baking it on a lower rack in the oven and tenting it with foil partway through baking. This will help prevent the top from browning too quickly while the cheesecake finishes cooking.