philadelphia cream cheese ny cheesecake recipe

Written ByJenny Smyth Posted on
philadelphia cream cheese ny cheesecake recipe
Jump to Recipe Jump to Video Print Recipe

The Best philadelphia cream cheese ny cheesecake recipe

I’ve been making this Philadelphia cream cheese NY cheesecake recipe for years, and it’s always a hit with my family. The combination of the creamy cheese and the sweet, tangy filling is just perfect. I love that it’s a bit dense and moist, but not too rich or heavy.

This recipe is a classic for a reason – it’s easy to make, feeds a crowd, and is perfect for any occasion. Whether it’s a special dinner party or just a Tuesday night dessert, this cheesecake is always a good idea. I’ve even made it for my kids’ birthday parties, and they always request it.

My husband loves it too – he says it’s his favorite dessert. I think it’s because the cream cheese gives it such a unique flavor that you don’t find in other cheesecakes. Plus, it’s just so easy to make!

You can even make it ahead of time and store it in the fridge overnight. I like to serve it with fresh fruit or whipped cream on top – adds an extra touch of elegance to the presentation. And let’s be real, who doesn’t love a good cheesecake?

It’s just one of those desserts that never fails to impress. I’ve experimented with different flavors and toppings over the years, but this classic recipe remains my go-to. It’s just so versatile – you can serve it as a main dessert or slice up into smaller portions for an appetizer or snack.

My kids even ask for ‘cheesecake bites’ when they want a quick dessert after school.

Classic Philadelphia Cream Cheese New York Cheesecake

Classic Philadelphia Cream Cheese New York Cheesecake

4.8 from 1330 votes

This dense and creamy New York cheesecake uses Philadelphia cream cheese for a rich, tangy flavor. The buttery graham cracker crust perfectly complements the smooth filling.

Prep Time25 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time6 hours 35 mins (includes 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 packages (8 oz each) Philadelphia cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour

👨‍🍳Directions

1Preheat your oven to 350 degrees F.
2Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil to prevent water from seeping in during the water bath.
3In a small bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter until the mixture resembles wet sand.
4Press the crumb mixture firmly into the bottom of the prepared pan, using a flat-bottomed glass to create an even layer.
5Bake the crust for 10 minutes, then set it aside to cool slightly while you prepare the filling.
6Reduce the oven temperature to 325 degrees F.
7In a large mixing 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 of sugar and 1 teaspoon of vanilla extract, beating until well combined.
9Add the 4 eggs one at a time, beating on low speed after each addition just until incorporated, being careful not to overmix.
10Gently fold in 1/2 cup of sour cream and 1/4 cup of flour using a rubber spatula until the batter is smooth and no streaks remain.
11Pour the cream cheese filling over the cooled crust, spreading it evenly with a spatula.
12Place the foil-wrapped springform pan into a large roasting pan, then carefully pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform pan.
13Bake at 325 degrees F for 60 to 70 minutes, or until the edges are set and the center is still slightly jiggly when gently shaken.
14Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
15Remove the cheesecake from the water bath and discard the foil.
16Run a thin knife around the edge of the pan to loosen the cheesecake, then let it cool completely on a wire rack for about 1 hour.
17Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to fully set.
18Before serving, remove the springform ring and slice with a sharp knife, wiping the blade clean between cuts for neat slices.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 145mg🧂Sodium: 380mg🌾Total Carbs: 38g🥦Dietary Fiber: 0g🍬Sugars: 28g🥩Protein: 10g

📝Notes

For best results, ensure all ingredients are at room temperature before starting. To avoid cracks, do not overmix the batter and cool the cheesecake gradually in the oven. The water bath provides gentle, even heat for a creamy texture.

Watch Video Of How Classic Philadelphia Cream Cheese New York Cheesecake Works

This Philadelphia cream cheese NY cheesecake recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert option for your family. The best part?

It’s incredibly easy to make ahead of time and store in the fridge overnight. Just be sure to let it come to room temperature before serving for optimal flavor and texture.

❓ Frequently Asked Questions About Philadelphia Cream Cheese New York Cheesecake

Q: What type of pan should I use to make this cheesecake?

You’ll want to use a 9-inch springform pan to ensure that your cheesecake releases easily from the pan when you’re ready to serve.

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

While you can use low-fat cream cheese as a substitute in this recipe, keep in mind that it may affect the overall flavor and texture of the cheesecake.

Q: How long does this cheesecake take to bake?

The baking time will depend on your oven and the size of your cheesecake, but generally speaking, this recipe takes about 55-60 minutes to bake.

Q: Can I make this cheesecake gluten-free?

This recipe is naturally gluten-free since there is no gluten-containing ingredients listed.

Q: Can I freeze this cheesecake?

This cheesecake freezes beautifully! Simply wrap it tightly in plastic wrap or aluminum foil and place it in the freezer for up to 2 months.

Similar Posts