Description
This creamy, classic Philadelphia Cheesecake uses rich cream cheese for a smooth and indulgent dessert. Perfect for any occasion, it pairs wonderfully with fresh fruit or a drizzle of chocolate.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar
For the Filling:
- 4 (8 oz each) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs
Optional Topping:
- Fresh berries, whipped cream, or fruit compote
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Remove and let cool.
- Make the Filling:
- In a large bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer on medium speed until smooth.
- Add the eggs one at a time, mixing on low speed until just blended.
- Assemble and Bake:
- Pour the cream cheese mixture over the prepared crust, spreading it evenly.
- Bake for 55-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour to prevent cracking.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
- Add your favorite toppings and enjoy!
Notes
- Crack Prevention: Ensure ingredients are at room temperature to avoid lumps, and don’t overmix the batter.
- Water Bath: For an extra creamy texture, place the springform pan in a larger pan filled with 1 inch of hot water while baking.
- Storage: Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 21g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg