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Last updated: 13 July 2023 This post may contain affiliate links. Full Disclosure Jump to Recipe This Philadelphia cheesecake recipe makes a super smooth, creamy cheesecake with a crunchy graham cracker crust. This step-by-step guide shows how to make a Philadelphia cheesecake, plus plenty of tips and tricks to bake the best cheesecake.
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Published: Nov 17, 2023 · By: Brendan Cunningham Jump to Recipe This Philadelphia cheesecake is the dreamiest, creamiest cheesecake recipe ever! It combines Philadelphia cream cheese with simple ingredients to make a fluffy and sweet cheesecake on a buttery graham cracker crust.
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Ingredients Unlike other cheesecakes, this recipe has very simple ingredients. The ingredients used are all easily accessed and there aren't very many of them. Graham crackers - Use traditional graham crackers for this recipe. We suggest name brand, Honey Grahams because they have a better texture and taste.
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Directions. Preheat the oven to 325 degrees F (165 degrees C). Mix crumbs, butter, and 3 tablespoons sugar until combined; press firmly onto the bottom of a 9-inch springform pan. Beat cream cheese, 1 cup sugar, and vanilla in a mixing bowl until smooth. Add eggs, one at a time, mixing on low speed until just blended.
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4. Beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form. 5. In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth. 6. Add sour cream and vanilla extract, and mix until smooth. 7. Add the whipped cream into the cheesecake filling.
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This Philadelphia No-Bake Cheesecake has just 6 ingredients and comes together in 10 minutes! It's a decadent and creamy dessert with a graham cracker crust and your choice of topping - without all the fuss.
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1 hr 20 mins Additional Time: 5 hrs Total Time: 6 hrs 35 mins Servings: 16 Yield: 1 9-inch cheesecake Jump to Nutrition Facts Ingredients 1 ¼ cups Honey Maid graham cracker crumbs ¼ cup butter, melted 5 (8 ounce) packages Philadelphia cream cheese, softened 1 cup sugar 3 tablespoons flour 1 tablespoon vanilla 1 cup sour cream 4 eggs
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1. Philadelphia Cream cheese: As the name Philadelphia cheesecake name suggests, Philadelphia cream cheese is one of the main ingredients in this cheesecake recipe. I like to use 3 blocks of Philadelphia cream cheese for this recipe because it makes a better cheesecake-to-crust ratio in each bite!
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May 30, 2022 by Sew White JUMP TO RECIPE If you are looking for an easy Philadelphia cheesecake you are in the right place. I use Philadelphia for my cheesecakes and it makes the perfect base for a fancier decorated cheesecake but also works incredibly well for a simple yet delicious no bake vanilla cheesecake.
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Mix them together on low speed using a hand mixer until they are well combined and no cream cheese lumps remain. Set aside. 2 Using a hand mixer or a stand mixer, whip the heavy whipping cream into stiff peaks (about 4-5 minutes.) Gently fold the whipped cream into the cream cheese mixture.
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Last Updated on: December 5, 2023 Looking for the perfect cheesecake recipe that's beginner-friendly? This Philadelphia 3-step cheesecake is your solution! Sweet, tart, and creamy, it's like a slice of heaven. Thanks to the minimal steps, it's also fuss-free. Philadelphia 3-Step Cheesecake Why is it called Philadelphia 3-step cheesecake?
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Instructions. HEAT oven to 325°F. To make the crust: MIX graham crumbs, 3 Tbsp. sugar and butter; press into bottom of 9-inch springform pan. To make the filling: BEAT cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
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How to make Philadelphia No Bake Cheesecake. Start by making the graham cracker crust. Add 18 graham crackers and sugar to a food processor and pulse until crumbs form. With the processor still going, pour in 10 tablespoons of melted butter and pulse until the mixture resembles wet sand.
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Instructions. Heat oven to 325°F. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
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Keep the four eggs for structure. Prepare the crust of your choice and make sure all ingredients are room temperature to avoid lumps or uneven cooking. When baking, I typically use a water bath as the recipe suggests. A water bath is used to cook the delicate, custard-like filling slowly and evenly, acting as an insulator for the cheesecake.
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Once your cream cheese is at room temperature, use a hand mixer to beat together the sour cream, cream cheese, vanilla extract, and sugar in a mixing bowl. Beat to a smooth consistency. If you are adding lemon juice to your cheesecake, add the lemon juice to the cream cheese mixture during this step.