philadelphia cream cheese new york cheesecake recipe

Written ByJenny Smyth Posted on
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The Best philadelphia cream cheese new york cheesecake recipe

I’m so excited to share with you my favorite Philadelphia cream cheese New York cheesecake recipe. I’ve been making this recipe for years, and it’s always a hit with my family and friends. The first time I made it, I was amazed at how easy it was to put together and how delicious the result was.

The combination of the creamy cheesecake and the tangy cream cheese is just perfect. I’ve made this recipe for everything from casual weeknight dinners to special occasions like holidays and birthdays. My kids love helping me in the kitchen, and they always get excited when they see the finished product.

This recipe is a staple in our household, and I’m sure it will become one of your favorites too. The best part is that it’s surprisingly easy to make, even for a beginner in the kitchen. Just be sure to follow the instructions carefully, especially when it comes to tempering the eggs.

With a little patience and practice, you’ll be making this cheesecake like a pro in no time. One of the things I love about this recipe is how versatile it is. You can make it in a variety of flavors, from classic vanilla to more adventurous options like strawberry or blueberry.

My family also loves it when I add some chopped nuts or chocolate chips for added texture and flavor. This cheesecake is also incredibly rich and decadent, making it perfect for special occasions or as a treat any time of the year.

Philadelphia Cream Cheese New York Cheesecake

4.6 from 1699 votes

A rich and creamy New York-style cheesecake made with Philadelphia cream cheese, featuring a graham cracker crust and a smooth, velvety filling. Topped with a sour cream topping and baked to perfection.

Prep Time30 mins
Cook Time90 mins
Resting Time0 mins
Total Time2 hours 30 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted

For the Filling

4 8 oz packages Philadelphia cream cheese, softened
1 1/4 cups granulated sugar
1 cup sour cream
3/4 cup heavy cream
4 large eggs
1 tbsp vanilla extract
1/4 tsp salt

For the Topping

1 cup sour cream
2 tbsp granulated sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 325°F.
2Wrap the bottom of a 9-inch springform pan with foil to prevent leaks.
3In a bowl, mix graham cracker crumbs and melted butter until well combined.
4Press the mixture evenly into the bottom of the prepared pan.
5Bake for 7 minutes, then remove from oven and set aside to cool.
6In a large mixing bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
7Add sour cream, heavy cream, eggs, vanilla extract, and salt.
8Beat on low speed until just combined, scraping down the sides of the bowl as needed.
9Increase speed to medium and beat until the mixture is smooth and well combined.
10Pour the filling over the cooled crust.
11Place the springform pan on a baking sheet and bake for 70 minutes, or until the edges are set and the center still jiggles slightly.
12Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool in the oven for 1 hour.
13Remove from oven and let it cool completely on a wire rack.
14In a small bowl, mix sour cream, sugar, and vanilla extract.
15Spread the topping evenly over the cooled cheesecake.
16Cover and refrigerate for at least 4 hours, or overnight.
17Before serving, run a knife around the edge of the cheesecake and remove the springform pan.
18Slice and serve.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 37g💛Saturated Fat: 22g❤️Cholesterol: 170mg🧂Sodium: 480mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 8g

📝Notes

Tips: For a smoother texture, let the cream cheese and eggs come to room temperature before mixing. Avoid overmixing the batter to prevent incorporating too much air, which can cause cracks.

This Philadelphia cream cheese New York cheesecake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a delicious dessert for your family.

One of my favorite things about this recipe is how well it stores – you can keep it in an airtight container in the fridge for up to 5 days or freeze it for up to 2 months.

When you’re ready to serve it, simply thaw it overnight in the fridge or at room temperature for a few hours before slicing and serving.

❓ Frequently Asked Questions About Philadelphia Cream Cheese New York Cheesecake

Q: What’s the difference between Philadelphia cream cheese and regular cream cheese?

Philadelphia cream cheese has a smoother, more spreadable texture than regular cream cheese, which makes it perfect for recipes like this cheesecake where you want a smooth, even consistency.

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

No, using low-fat or non-fat cream cheese will affect the texture and flavor of the cheesecake. It’s best to stick with regular cream cheese for this recipe.

Q: Why do I need to temper the eggs before adding them to the cheesecake batter?

Tempering the eggs helps prevent them from scrambling when they’re added to the hot batter. This ensures that your cheesecake turns out smooth and creamy rather than grainy or curdled.

Q: Can I make this cheesecake in a pie crust instead of a springform pan?

Yes, you can make this cheesecake in a pie crust if you prefer. Just be sure to grease the pie crust thoroughly before adding the batter.

Q: How long does this cheesecake take to set before I can serve it?

This cheesecake typically takes around 3-4 hours to set before it’s ready to serve. You can speed up the process by refrigerating it at 40°F (4°C) or below.

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