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Original PHILADELPHIA Cheesecake Recipe ~ STILL the Best!

This is the original Philadelphia Cream Cheese Cheesecake Recipe – my all-time favorite! It is made with Philadelphia cream cheese, sugar, butter, vanilla, and eggs in a graham cracker crust, baked for authentic flavor and texture. Read on to see how!

Philadelphia original cream cheese and fresh red strawberries

There is definitely a place in the world for no-bake cheesecakes, and we indulge in those too. They’re so fast and easy to whip up. However, when you really want that authentic cheesecake flavor and texture, you have to go with the original Philly cheesecake.

I honestly prefer to use the classic Philadelphia cheesecake recipe we all know and love (and I am using it with permission). However, this year I have another holiday-ready delicious no-bake Eggnogg Cheesecake that I plan to make for Christmas Eve. Yum!

Original PHILADELPHIA Classic Cheesecake Recipe

For the Crust:

  • 1-1/2 cups graham cracker crumbs (or crushed chocolate cookies)
  • 3 Tbsp. sugar
  • 1/3cup butter or margarine melted

For the Filling:

  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 4 eggs

How to Make the OG Philly Cheesecake:

  1. HEAT oven to 325°F
  2. MIX graham crumbs, 3 Tbsp. sugar and butter. Press the mixture into the bottom of a 9-inch springform pan.
  3. BEAT the cream cheese, 1 cup sugar, and vanilla with a mixer until blended.
  4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  5. Pour the filling into the prepared crust.
  6. BAKE for 55 min. or until the center is almost set. Loosen the cake from the rim of the pan; cool before removing the rim.
  7. Refrigerate for 4 hours then add toppings or enjoy it as-is!

Optional Cheesecake Toppings:

  • Chocolate
  • Caramel
  • Strawberries
  • The world’s best cranberry blueberry sauce
  • Cherry pie filling
  • Espresso whipped cream
  • Nothing! It’s perfectly delicious on its own too!
Original Philadelphia cheesecake in a chocolate cookie crust with chocolate curls and a fresh strawberry on top
Fresh whole strawberries and chocolate curls on a Philadelphia cheesecake
A bite of Philly cheesecake and fresh strawberry on a fork
The best original Philadelphia cream cheese cheesecake topped with strawberries

Make one and indulge. You won’t regret it.

4.08 from 14 votes
Original PHILADELPHIA Cheesecake Recipe
What You Need
  • 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 Cheesecake Filling:
  • 4 pkg. 8 oz. each PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 4 eggs
Instructions
  1. HEAT oven to 325°F
  2. To make the crust:

    MIX graham crumbs, 3 Tbsp. sugar and butter; press into bottom of 9-inch springform pan.

  3. 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. Pour into the prepared cust.

  4. BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

  5. Add toppings as desired before serving, or enjoy it plain. It's so good.

* Recipe used with permission, post sponsored by LBPR. The opinions, calories, and weight gain are all my own.

FAQs

Q: Can I use other things for the cheesecake crust?

A: Definitely! As long as it is a dry, moderately sweet cookie or cracker it will work fine. Avoid cookies with filling. We’ve used crushed chocolate cookies (no filling), crushed gingersnaps, crushed snickerdoodles, and crushed animal crackers (the ones with a hint of lemon). Oh my, that was good with fresh blueberries.

Q: Can I use other brands of cream cheese?

A: Yes, but we always use the original. If you are sure that you have an off-brand or different brand with the same texture as Philly it will probably turn out great. Don’t substitute low-fat or Neufchatel cheese unless you really have to or want to. It looks the same but the texture will be less rich and creamy – not our preference.

Q: What’s the difference between mascarpone and cream cheese in a cheesecake?

A: The difference between mascarpone and cream cheese is pretty subtle. Mascarpone is an Italian version of cream cheese that has a higher fat content than American cream cheese. So the cheesecake is a little more rich and creamy with slightly less tang.

16 thoughts on “Original PHILADELPHIA Cheesecake Recipe ~ STILL the Best!”

  1. Cheesecake is a huge vice of mine and I could eat it right off your page! I love that you didn’t put sour cream on the top. I never understood that:( I have put in the filling but never on top. Yours is a classic recipe and I need to run to the store to get more cream cheese so I can make it tonight!

    Reply
  2. Sometimes the classic basic recipes are the best recipes. I will have to try making this classic cheesecake recipe for sure because the family loves cheesecake. Thanks so much for sharing.

    Reply
  3. You made cheesecake in big school? I’ve never made cheesecake, been too afraid to try. Your dessert looks amazing. Maybe I’ll give it a try this summer because we are growing strawberries and I’ll be looking for recipes for them.

    Reply
  4. I LOVE a real cheesecake. And, nothing works better than Philadelphia Cream Cheese. There are some ingredients that you can change to generic or store brand without even noticing…the cream cheese in a real cheesecake is not one of them!

    Reply
  5. I haven’t had a slice of cheesecake (NY style which is what this is) in so very long! I love it–especially topped with strawberries–decadence and satisfying and I want some NOW.

    Reply
  6. Cheesecake is one of my favorite desserts. My dad makes a mean homemade cheesecake. I have never had one so good as his 🙂

    Reply

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