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 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.
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