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Philly Cream Cheese Cheesecake

This creamy cheesecake made with Philadelphia cream cheese is easy to make and perfect for any occasion, topped with fresh fruit or sour cream.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 0.33 cups melted butter
For the filling
  • 32 oz Philadelphia cream cheese, softened 4 packages (8 oz each)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs Add one at a time
For topping (optional)
  • 1 cup sour cream Optional topping
  • Fresh fruit or fruit topping Optional

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Filling Preparation
  1. In another bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla, mixing well.
  2. Add eggs one at a time, blending on low speed just until mixed.
Baking
  1. Pour cream cheese mixture over cooled crust in the springform pan.
  2. Bake for 50–55 minutes, or until the center is nearly set.
  3. Turn off the oven, slightly crack the door open, and let the cheesecake cool inside for one hour.
Chill and Serve
  1. Remove cheesecake from oven and refrigerate for at least 4 hours, or overnight for best results.
  2. Before serving, spread sour cream or add fresh fruit on top as desired.

Notes

Store cheesecake in the refrigerator covered with plastic wrap or in an airtight container for up to a week. Can last up to 10 days.