Name: Classic Philadelphia Cheesecake – quick and easy cheesecake recipes
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/3 cup butter, melted; 4 (8 oz) packages Philadelphia cream cheese, softened; 1 cup sugar; 1 tsp vanilla extract; 4 large eggs; 1 cup sour cream (optional, for topping)

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Sometimes you just want dessert to be simple. Not plain—just… unfussy. And that’s where this Classic Philadelphia Cheesecake steps in. It’s creamy, smooth, and doesn’t require a fancy water bath or a culinary degree. You mix, pour, bake, and chill. Done. I’ve made this cheesecake so many times, it practically has its own spot in my fridge. The first time I tried it, I remember thinking, ‘Wait, that’s it?’ Five ingredients, one bowl, and a crust you can either buy or smash up yourself while taking out your daily stress. I’ve shared it at holidays, potlucks, and that one time I forgot I promised dessert and had an hour to figure things out. It came through every time. So if you’re craving a dessert that feels like a warm hug wrapped in velvety cream cheese goodness, grab your springform pan and let’s get baking. Just don’t forget to let it chill—both you and the cheesecake.

1) Key Takeaways
2) Easy Classic Philadelphia Cheesecake Recipe
3) Ingredients for Classic Philadelphia Cheesecake
4) How to Make Classic Philadelphia Cheesecake
5) Tips for Making Classic Philadelphia Cheesecake
6) Making Classic Philadelphia Cheesecake Ahead of Time
7) Storing Leftover Classic Philadelphia Cheesecake
8) Try these Desserts next!
9) Classic Philadelphia Cheesecake Recipe
10) Nutrition

1) Key Takeaways

Classic Philadelphia Cheesecake uses only 5 main ingredients.
Perfect for quick gatherings, holidays, or stress baking.
No water bath needed. Just mix, bake, chill, slice, and enjoy.
Pairs beautifully with fresh fruit, chocolate drizzle, or nothing at all.

2) Easy Classic Philadelphia Cheesecake Recipe

Let’s not overcomplicate dessert. That’s how I feel about this classic Philadelphia cheesecake. It’s rich but not too heavy, indulgent but not a sugar bomb, and the best part? It’s one of those quick and easy cheesecake recipes that doesn’t make you wash 17 bowls afterward.

The texture lands somewhere between silky and slightly dense, like the cheesecake equivalent of a good pillow. It sets up beautifully in the fridge and has this golden, creamy top that makes you feel like you did something fancy. Spoiler: you didn’t. You just followed a really good recipe.

This recipe fits right in with other quick cheesecake recipes no bake easy desserts because of its simplicity and flavor. You’ll find yourself making it often, not because you have to, but because people won’t stop asking you to bring it to everything. It’s honestly kind of flattering. Almost.

3) Ingredients for Classic Philadelphia Cheesecake

Graham Cracker Crumbs: This is your base. It’s buttery, slightly sweet, and gives your cheesecake that perfect crunch contrast.

Sugar: Just enough to sweeten the crust and balance the tang of the cream cheese in the filling.

Butter (Melted): It holds the crust together and makes it taste like dessert, not dry crackers.

Cream Cheese (Softened): The main star. Make sure it’s room temp so it blends without lumps. Philadelphia cream cheese gives the best texture and flavor, hands down.

Vanilla Extract: A little goes a long way here. It rounds out the flavor so your cheesecake doesn’t taste flat.

Eggs: These bind the filling and give it that slightly custardy richness. Add them one at a time, and don’t overbeat. No one wants air bubbles here.

Sour Cream (Optional): If you like a little tangy finish on top, add a layer before chilling. Totally optional but pretty tasty.

4) How to Make Classic Philadelphia Cheesecake

Step 1. Preheat your oven to 325°F and grease your springform pan. This helps the crust not stick and makes for a smoother release later.

Step 2. Mix graham cracker crumbs, sugar, and melted butter until it feels like damp sand. Press this into the pan to form a crust. Set it aside.

Step 3. Beat your cream cheese until smooth. Then slowly add sugar and vanilla, mixing until well combined. It should look thick and creamy at this point.

Step 4. Add eggs one at a time, mixing gently. You don’t want to whip in too much air—this is cheesecake, not angel food cake.

Step 5. Pour the batter over your crust. Tap the pan gently to pop any bubbles. Bake for 55 minutes, or until the center is almost set but still slightly jiggly.

Step 6. Turn off the oven and crack the door. Let the cheesecake rest inside for about an hour. This helps prevent cracks.

Step 7. Cool on the counter, then refrigerate for at least 4 hours. Overnight is even better. Top with sour cream if desired before slicing.

5) Tips for Making Classic Philadelphia Cheesecake

If your cream cheese isn’t soft enough, it won’t blend well, and you’ll end up with a lumpy filling. Pull it out of the fridge early. Trust me, it’s worth it.

When you add eggs, go slow and mix on low speed. This keeps the batter from getting too airy, which is what causes those annoying surface cracks.

If cracks still happen, don’t panic. Cover them with a little sour cream topping or fresh fruit. No one ever complained about a cheesecake with raspberries on top.

6) Making Classic Philadelphia Cheesecake Ahead of Time

One of the best things about this dessert is that it tastes better the next day. No kidding. That extra time in the fridge makes it denser and more flavorful.

If you’re baking it for an event, do it the night before. Let it chill overnight and then top it just before serving. This cheesecake travels well too—just wrap it tightly.

You can even freeze slices if you need to make it way in advance. Just don’t top it with anything until you thaw and serve. Works like a charm every time.

7) Storing Leftover Classic Philadelphia Cheesecake

Wrap the cheesecake tightly or store it in an airtight container. It’ll keep in the fridge for about five days, but good luck making it last that long.

If you want to freeze it, go ahead. Wrap individual slices in plastic wrap and then again in foil. It thaws overnight in the fridge and tastes just as good.

To freshen it up after freezing, you can add whipped cream, chocolate drizzle, or even a spoonful of jam. Leftovers might not last, but they don’t have to be boring.

8) Try these Desserts next!

9) Classic Philadelphia Cheesecake Recipe