Recipe

Philadelphia Cream Cheese Cheesecake

A no drama, ultra creamy classic with a buttery graham crust and that signature tangy sweet cream cheese bite.

By Matt Campbell

•

4.8

A single slice of classic Philadelphia cream cheese cheesecake on a white dessert plate with a fork beside it, creamy pale filling and golden graham cracker crust, soft natural kitchen lighting

There are two kinds of cheesecake people in this world. The ones who love a towering, fancy bakery slice. And the ones who want that classic, clean, unmistakably creamy bite that tastes like every good celebration you have ever been to. This recipe is firmly in the second camp.

We are making a Philadelphia cream cheese cheesecake the way it deserves to be made: accessible ingredients, a buttery graham cracker crust, and a filling that bakes up smooth and rich without trying to be a science experiment. I will also walk you through the little moves that actually matter, like mixing gently so you do not whip in extra air, and cooling slowly so the top stays calm instead of cracking like a desert floor.

Graham cracker crumbs, sugar, and melted butter in a mixing bowl ready to be stirred into a crust

Cheesecake rewards patience, but it does not need perfection. Scrape the bowl, go low and slow with the mixer, and trust the process.

Why It Works

Classic flavor, no weird extras: Philadelphia cream cheese brings the signature tang and dense creamy texture people expect.
Dreamy texture: Room temperature ingredients and low speed mixing keep the filling silky, not airy and puffy.
Crack minimizing method: A gentle water bath plus a slow cool down protects the top.
Clean slices: A full chill sets the custard so you get neat wedges instead of cheesecake slump.

Pairs Well With

Storage Tips

Refrigerator: Cover the cheesecake (or individual slices) and refrigerate. It is at its best within 4 to 5 days. I like storing slices in an airtight container so the cut edge does not dry out.

Freezer: Freeze slices for best quality up to 1 to 2 months. Wrap each slice tightly in plastic wrap, then foil, and freeze. Thaw overnight in the fridge.

Best texture tip: Cheesecake is happiest when it chills at least 8 hours before serving. If you can make it the day before, do it.

Common Questions

Do I have to use a water bath?

No, but it helps a lot. The main benefit is gentler, more even heat, which helps the center bake without the edges overcooking. People also talk about a “moist oven,” but the real win is temperature moderation. If you skip it, bake at the same temperature, watch closely, and do the slow cool down in the oven with the door cracked.

Why did my cheesecake crack?

The usual culprits are overmixing (too much air), overbaking (custard tightens and splits), or fast temperature changes (hot to cold shock). This recipe handles all three with low speed mixing, a wobble based doneness test (plus an optional temperature check), and a gradual cool.

How do I know it is done baking?

The edges should look set and slightly puffed, but the center should still have a 2 to 3 inch gentle jiggle when you nudge the pan. If you like a more precise check, aim for about 150°F in the center on an instant read thermometer. It will finish setting as it cools.

Can I use low fat cream cheese?

I do not recommend it for this one. Full fat block cream cheese gives the best texture and clean flavor. Lower fat versions can bake up looser and a bit grainy.

Can I make this without sour cream?

Yes. The sour cream adds a little tang and keeps the texture creamy. If you need a swap, use the same amount of full fat Greek yogurt.

How do I get clean slices?

Chill completely, then use a long knife dipped in hot water and wiped dry between slices. It feels extra, but it works.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 inch springform pan
Roasting pan (large enough to hold the springform for the water bath)
Electric hand mixer or stand mixer
Mixing bowls
Rubber spatula
Measuring cups and spoons
Aluminum foil (heavy duty preferred)
Cooling rack
Instant read thermometer (optional, for a precise doneness check)
Optional water bath leak protection: silicone springform wrap, oven bag, or a slightly larger cake pan to set the springform in

I was the kid who volunteered to carry dessert to the table like it was a sacred duty. Cheesecake was always the showstopper, but it also had a reputation. Someone would whisper that it cracked, or that it was too dense, or that it was “fussy.”

When I started cooking more seriously, I made it my mission to get a cheesecake that felt like a friend: reliable, rich, and not here to ruin your day. This Philadelphia cream cheese version is my keeper. It is the one I make when I want people to go quiet for a second after the first bite, then immediately ask who made it.

Philadelphia Cream Cheese Cheesecake

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 1 hour 10 minutes

Total Time 10 hours (includes cooling and chilling)

Servings 12 slices

Ingredients

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (about 10 to 12 full sheets, crushed)
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted

Cheesecake Filling

4 packages (8 ounces each) Philadelphia cream cheese, room temperature (use full fat blocks, not tub)
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
4 large eggs, room temperature
1/2 cup sour cream, room temperature
2 tablespoons all purpose flour (optional, helps stability)
1 tablespoon fresh lemon juice (optional, brightens flavor)

Optional Toppings

Fresh berries
Cherry pie filling
Salted caramel sauce

Note on cream cheese: I call for Philadelphia because it is the classic flavor and texture. Any full fat block cream cheese can work, but this is the one I trust when I want zero surprises.

Instructions

1) Prep

Preheat oven to 325°F. Move a rack to the middle position. If you have convection or fan bake, turn it off for the gentlest, most even cheesecake bake.
Lightly grease a 9 inch springform pan. For extra insurance, you can line the bottom with a round of parchment.

A 9 inch springform pan on a kitchen counter, ready to be prepared for cheesecake baking

2) Make the crust

In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until it looks like damp sand.
Press firmly into the bottom of the springform pan (use the bottom of a measuring cup to really pack it). This crust is bottom only, not up the sides.
Bake for 10 minutes, then let cool while you make the filling.

Taste note: If you want to taste as you go, taste the crust mixture before baking. Once the eggs go in later, no sampling.

A graham cracker crust tightly pressed into the bottom of a springform pan, crumbs evenly packed and level

3) Mix the filling

In a large bowl (or stand mixer), beat the room temperature cream cheese on low just until smooth, about 1 minute. Scrape the bowl well.
Add sugar, vanilla, and salt. Mix on low until combined. Scrape again.
Add sour cream, flour (if using), and lemon juice (if using). Mix on low until smooth.
Add eggs one at a time, mixing on low just until each disappears. Do not overmix.

Texture check: Your batter should look glossy and smooth, not foamy. Foam equals extra air, and extra air likes to crack.

Smooth cheesecake batter in a large mixing bowl, batter glossy and pale with a rubber spatula resting on the rim

4) Water bath setup

Pour filling into the cooled crust and smooth the top.
Wrap the outside of the springform pan with two layers of heavy duty foil. Springform pans can still be sneaky, so if you want extra protection, use a silicone springform wrap, an oven bag, or set the springform pan inside a slightly larger cake pan before it goes into the roasting pan.
Place the springform into a large roasting pan. Set it on the oven rack, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform, or about 1 inch, depending on pan sizes.

A springform pan set inside a roasting pan with hot water added around it for a water bath

5) Bake and cool slowly

Bake at 325°F for 65 to 75 minutes, until the edges are set and the center still has a gentle jiggle. Optional: check the center for about 150°F.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

A cheesecake in a springform pan after baking, top pale and smooth with slightly puffed edges

6) Chill and serve

Remove cheesecake from the water bath. Set the pan on a rack and cool to room temperature.
Once fully cool, cover and refrigerate at least 8 hours, preferably overnight.
Do not remove the springform ring until fully chilled. (It helps the cheesecake stay neatly supported.) When ready to serve, run a thin knife around the edge, release the springform, and slice with a hot, clean knife.

Covering tip: Let it cool completely before covering so you do not trap steam and get condensation on top.

Serving tip: Let slices sit at room temperature for 10 to 15 minutes for the creamiest texture.

A whole classic cheesecake cut into neat slices on a simple cake stand with a few berries nearby

Pan size notes

Using a 10 inch pan: The cheesecake will be a bit thinner and will usually bake faster. Start checking around 55 to 65 minutes.

Using an 8 inch pan: The cheesecake will be taller and often needs longer. Start checking around 75 minutes and use the jiggle or temperature test.

Nutrition information is estimated.

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Philadelphia Cream Cheese Cheesecake

Why It Works

Pairs Well With

Recommended

Raspberry Cheesecake

Key Lime Cheesecake

Peanut Butter Cheesecake

Lemon Icebox Pie

Storage Tips

Common Questions

Do I have to use a water bath?

Why did my cheesecake crack?

How do I know it is done baking?

Can I use low fat cream cheese?

Can I make this without sour cream?

How do I get clean slices?

Philadelphia Cream Cheese Cheesecake

Ingredients

Graham Cracker Crust

Cheesecake Filling

Optional Toppings

Instructions

1) Prep

2) Make the crust

3) Mix the filling

4) Water bath setup

5) Bake and cool slowly

6) Chill and serve

Pan size notes