Original PHILADELPHIA Cheesecake Recipe ~ STILL the Best!
This is the authentic Philadelphia Cream Cheese Cheesecake Recipe – my absolute favorite! It is prepared using Philadelphia cream cheese, sugar, butter, vanilla, and eggs, all nestled in a graham cracker crust, baked to achieve genuine flavor and texture.
There is certainly a place for no-bake cheesecakes in the culinary world, and we enjoy those as well. They are incredibly quick and simple to prepare. However, when you truly desire that classic cheesecake flavor and texture, the original Philly cheesecake is the way to go.
I genuinely prefer to utilize the traditional Philadelphia cheesecake recipe that we all cherish (and I am using it with permission). Nevertheless, this year I have another festive no-bake Eggnogg Cheesecake that I intend to create for Christmas Eve. Delicious!
Original PHILADELPHIA Classic Cheesecake Recipe
For the Crust:
- 1-1/2 cups graham cracker crumbs (or crushed chocolate cookies)
- 3 Tbsp. sugar
- 1/3 cup butter or margarine, melted
For the Filling:
- 4 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 4 eggs
How to Prepare the OG Philly Cheesecake:
HEAT the oven to 325°F.
MIX graham crumbs, 3 Tbsp. sugar, and butter. Press this mixture into the base of a 9-inch springform pan.
BEAT the cream cheese, 1 cup sugar, and vanilla with a mixer until well combined.
Incorporate the eggs, one at a time, mixing on low speed after each addition just until blended.
Pour the filling into the prepared crust.
BAKE for 55 minutes or until the center is nearly set. Loosen the cake from the rim of the pan; allow it to cool before removing the rim.
Refrigerate for 4 hours, then add toppings or savor it as it is!
Optional Cheesecake Toppings:
- Chocolate
- Caramel
- Strawberries
- The world’s finest cranberry blueberry sauce
- Cherry pie filling
- Espresso whipped cream
- Nothing! It’s perfectly delightful on its own as well!
FAQs
Q: Can I use alternative ingredients for the cheesecake crust?
A: Absolutely! As long as the ingredient is a dry, moderately sweet cookie or cracker, it will work perfectly. Avoid cookies that contain filling. We have successfully used crushed chocolate cookies (without filling), crushed gingersnaps, crushed snickerdoodles, and crushed animal crackers (the ones with a hint of lemon). Oh my, that combination was delightful with fresh blueberries.
Q: Is it possible to use different brands of cream cheese?
A: Yes, indeed, but we consistently opt for the original brand. If you are confident that you have a generic or different brand that has a similar texture to Philadelphia, it will likely yield excellent results. Avoid substituting low-fat or Neufchatel cheese unless absolutely necessary or desired. While it may appear similar, the texture will be less rich and creamy, which is not our preference.
Q: What distinguishes mascarpone from cream cheese in a cheesecake?
A: The distinction between mascarpone and cream cheese is quite subtle. Mascarpone is an Italian variant of cream cheese that possesses a higher fat content compared to American cream cheese. Consequently, the cheesecake is slightly richer and creamier with a touch less tang.
A nice Philadelphia cream cheese recipe to try !
Ingredients
* 1-1/4 cups HONEY MAID Graham Crumbs
* 1/4 cup butter, melted
* 3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
* 3/4 cup sugar
* 1 tsp. vanilla
* 3 eggs
Instructions
Heat oven to 350°F.
Mix crumbs and butter; press onto bottom of 9-inch springform pan.
Beat Philadelphia cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. The Philadelphia cream cheese recipe cheesecake is ready to serve...nice cake to try !
Classic PHILADELPHIA Cheesecake VIDEO :
