new york philly cheesecake recipe

Written ByJenny Smyth Posted on
new york philly cheesecake recipe
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The Best new york philly cheesecake recipe

I’m so excited to share my New York Philly Cheesecake recipe with you all! This classic dessert is a staple in our household, and I just can’t get enough of it. The story behind this cheesecake is that it originated in New York City, where it was first made by a local baker who wanted to create a cheesecake that was unlike any other.

He added a graham cracker crust and a creamy filling, and voila! The Philly cheesecake was born. My family and I love this cheesecake for its rich, velvety texture and its deep, nutty flavor.

We make it for special occasions, like birthdays and holidays, but we also love to whip it up for a quick dessert on a weeknight. My kids are always asking for it, and I have to admit that I’m hooked too. Plus, this cheesecake is relatively easy to make and requires no fancy equipment or ingredients.

It’s the perfect treat for anyone who loves cheesecake (and who doesn’t?!) My husband and kids love helping me in the kitchen with this one – they get to crush the graham crackers for the crust, which is always fun for them. And let’s be real – who doesn’t love the combination of chocolate and vanilla in a single dessert?

It’s just pure perfection. In terms of cooking technique, this cheesecake is all about getting the water bath just right. You want it to be hot enough to set the filling properly, but not so hot that it overcooks the edges of the cake.

It’s a delicate balance, but trust me when I say that it’s worth mastering.

New York Philly Cheesecake

New York Philly Cheesecake

4.5 from 1047 votes

A dense, creamy, and rich cheesecake that combines the best of New York and Philadelphia styles. This recipe uses cream cheese, sour cream, and a buttery graham cracker crust for a classic dessert.

Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 30 mins plus cooling and chilling
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling

4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
4 large eggs, at room temperature
1 cup sour cream, at room temperature
1/4 cup heavy cream

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, ensuring the foil comes up the sides to prevent water from seeping in during the water bath.
3In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter.
4Mix until the crumbs are evenly moistened, then press the mixture firmly into the bottom of the prepared springform pan.
5Bake the crust for 10 minutes, then remove from the oven and let it cool completely on a wire rack.
6Reduce the oven temperature to 325°F (160°C).
7In a large bowl, beat 4 packages of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
8Gradually add 1 cup granulated sugar and 1 teaspoon vanilla extract, beating until combined, then mix in 1/4 cup all-purpose flour until just incorporated.
9Add the 4 room-temperature eggs one at a time, beating on low speed after each addition just until the yolk disappears.
10Scrape down the sides and bottom of the bowl frequently.
11Gently fold in 1 cup sour cream and 1/4 cup heavy cream using a rubber spatula until the filling is smooth and uniform.
12Pour the filling over the cooled crust and smooth the top with a spatula.
13Place the springform pan into a large roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
14Carefully transfer to the oven and bake at 325°F (160°C) for 55 to 65 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
15Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
16Remove the cheesecake from the water bath, discard the foil, and run a thin knife around the edge of the pan to loosen the cake.
17Let it cool completely on a wire rack, then cover and refrigerate for at least 4 hours or overnight before serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Rubber spatula
Large roasting pan (for water bath)
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 34g💛Saturated Fat: 20g❤️Cholesterol: 155mg🧂Sodium: 380mg🌾Total Carbs: 35g🥦Dietary Fiber: 0g🍬Sugars: 26g🥩Protein: 9g

📝Notes

For best results, use full-fat cream cheese and sour cream at room temperature to ensure a smooth, lump-free filling. To prevent cracks, do not overmix the batter and allow the cheesecake to cool slowly in the oven. Chilling overnight improves the texture and flavor.

Watch Video Of How New York Philly Cheesecake Works

This New York Philly Cheesecake recipe is always a hit at family gatherings – whether we’re celebrating birthdays or just having an impromptu dinner party.

The key is to store it properly after baking: let it cool completely on the counter before refrigerating overnight or freezing for up to two months.

When you’re ready to serve, thaw overnight in the fridge or at room temperature for several hours before slicing.

❓ Frequently Asked Questions About New York Philly Cheesecake

Q: What is the difference between a New York cheesecake and a Philly cheesecake?

A: A New York cheesecake typically has a dense, firm texture and a more subtle flavor profile compared to a Philly cheesecake. A Philly cheesecake has a creamier texture due to its high cream cheese content.

Q: Can I use low-fat cream cheese instead of regular cream cheese?

A: While you can use low-fat cream cheese as a substitute, keep in mind that it will change the flavor profile of your cheesecake slightly.

Q: Why do you need to use room temperature eggs?

A: Using room temperature eggs ensures that they mix smoothly with the other ingredients without creating air pockets in the batter.

Q: Can I make this recipe in advance?

A: Yes! You can make the crust and filling separately up to two days in advance and then assemble them before baking.

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