Philadelphia Cream Cheese Cheesecake
A classic dessert featuring a creamy Philadelphia cream cheese filling on a crunchy graham cracker crust.
Ingredients
- 1 1/2 cups cups graham cracker crumbs (about 12 full sheets of graham crackers)
- 1/3 cup cup granulated sugar
- 6 tablespoons tablespoons salted butter (melted)
- 32 ounces ounces Philadelphia cream cheese
- 1 cup cup granulated sugar
- 3 eggs eggs (room temperature)
- 2 teaspoons teaspoons vanilla extract
- 2 teaspoons teaspoons lemon juice
Instructions
- Preheat oven to 375°F (190°C). Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. Transfer the crumbs to a 9-inch springform pan and press them into the bottom of the pan. Bake for 7-8 minutes, then cool.
- Reduce the oven to 325°F (165°C). Beat the cream cheese and granulated sugar until creamy. Add eggs one at a time, then mix in vanilla extract and lemon juice.
- Spread the cream cheese mixture smoothly over the graham cracker crust. Bake for 70-85 minutes, or until the center is set.
- Turn the oven off and let the cheesecake cool in the oven for 1 hour. Remove and cool for an additional hour at room temperature, then refrigerate for at least 1 hour.
- Top with your favorite fruit, pie filling, chocolate, or caramel sauce, if desired.
Notes
For a smooth cheesecake, ensure all ingredients are at room temperature and avoid overmixing the batter. Cooling the cheesecake gradually in the oven helps prevent cracking.