Description
A rich, creamy Philadelphia cheesecake made from scratch with a buttery graham cracker crust and velvety filling. Perfect for holidays or cozy weekends.
Ingredients
1 ¼ cups graham cracker crumbs
¼ cup melted butter
3 8-ounce packages Philadelphia cream cheese, softened
¾ cup sugar
3 eggs
1 tsp vanilla extract or ¼ tsp almond extract (optional)
Instructions
1. Gather your ingredients and set everything within reach.
2. In a mixing bowl, combine softened cream cheese, sugar, and vanilla extract.
3. In a separate bowl, pour melted butter over graham cracker crumbs.
4. Mix the butter and crumbs thoroughly until evenly moistened.
5. Press the mixture into a 9-inch springform pan to form the crust.
6. Blend the cream cheese mixture until smooth and creamy using a hand mixer.
7. Crack eggs into a small bowl, then add them one at a time into the batter, mixing gently.
8. Pour the cheesecake filling into the prepared crust in the pan.
9. Wrap the pan in foil and bake at 350ºF for 35–45 minutes, until the center slightly jiggles.
10. Cool the cheesecake in the turned-off oven with the door cracked open for 30 minutes.
11. Refrigerate for at least 4 hours before serving.
12. Slice and serve with whipped cream or fresh berries, if desired.
Notes
Avoid over-mixing after adding eggs to reduce cracks.
Use a water bath for even baking and smoother texture.
Let cheesecake sit at room temperature 20 minutes before serving.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 236
- Sugar: 18g
- Sodium: 187mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 23g
- Fiber: 0.3g
- Protein: 4g
- Cholesterol: 77mg