Our homemade Philadelphia cheesecake recipe baked in a 9 inch springform pan comes out perfect for dessert, and you can make muffin tin mini versions with it too. Both are delicious treats, creamy with a graham cracker crust.
With easy step by step directions we will show you the basics and then tweak from there like with gingerbread crust (instead of graham crackers) or served with fruit on top.
There are many brands out there when it comes to this creamy sweet block. Almost all stores will have a generic square that is typically less expensive but not quite as good. Not as big of a difference as low fat cream cheese or fat free is, do NOT use either of those. We aren’t counting calories with this or our Cherry Cheesecake Dip so go all in or not at all.
This is a similar size to our Instant Pot Cheesecake Recipe except this time we’re baking it in the oven instead of a pressure cooker. Decide for yourself which you’d prefer, both are amazing. Now let’s start with the crust. Use any cookies you like, crush to a sand consistency and this is a great way to change the flavors up.
Ingredient Notes
You are going to want 4 blocks or packages of Philadelphia cream cheese 32 oz. total that has been softened for about 1 hour on the counter before you start to mix things together. You want it to become a smooth mixture so this will help.
Granulated white Sugar will make it sweet of course. I haven’t used sugar free alternatives but have heard from others that Splenda has a 1:1 baking version that works well.
Large Eggs should be added at room temperature ideally. I prefer organic and free range for richness and flavor.
You will want some sour cream (not low fat) or plain Greek yogurt works. You can find dairy free versions of both of these if need be.
I will add a dash of vanilla extract but almond extract is wonderful too if you want more of a marzipan flavor to it.
How to Make the Crust
Now you could make our easy Graham Cracker Crust with crushed graham crackers, butter and sugar explained below or buy one from Keebler at the store already made and in a pie tin.
Cookies we have used to make the crust beyond grahams are Oreos to make chocolate or gingersnaps for the Fall to add a bit of spice flavor. I also like to add some ginger ground and cinnamon for Fall flavors but could be skipped if you would rather not.
Do you need to par bake the crust?
Yes. Once you create the crust and press into the pan you will need to bake it for about 10 minutes before adding the filling. This step will harden it just enough so that it doesn’t become mushy when you add the wet heavy filling.
What temperature should you bake cheesecake?
Preheat your oven to 325°F . Grease a 9-inch springform pan with butter or non-stick cooking spray. Crush gingersnap cookies or grahams in a food processor or in a freezer bag smashed with a rolling pin until it is a sand like consistency. In a medium bowl, combine the crushed gingersnap cookies, sugar, ground ginger, and ground cinnamon.
How Long to Bake Philadelphia Cheesecake in 9×9 Pan
If you didn’t want to make this 9″ round to slice you could use a 9×9″ pan instead for the same hour bake time and slice into pieces. Another fun smaller shape that may appeal to you. The same steps need to be followed no matter what shape or size you create though.
Muffin Tin Cheesecake (Option)
Our Cheesecake in Muffin Tins mini versions are super fun and bakes in no time at all. Just pop them out, cool and enjoy mini circles of yum after dinner this way.
Tips for Success
Make the batter smooth by tapping to remove air bubbles, then allowing it to sit for some more time in the hot oven to solidify are key.
Let your cheesecake cool completely at room temperature, remove sides of the springform pan, place on a plate, then refrigerate covered with plastic wrap for at least 4 hours or preferably overnight to set before serving.
Can you make this a chocolate cheesecake?
You can incorporate 1/4 c. cocoa powder into the batter to create a rich and indulgent chocolate-flavored dessert. You can also add chocolate chips or chunks for extra texture.
Can you add fruit?
Create beautiful swirl patterns in your cheesecake by adding fruit purees (e.g., raspberry or mango), caramel, chocolate, or peanut butter to the batter before baking. Use a knife or skewer to create swirls.
Top with fresh fruit like strawberries, blueberries, raspberries, or cherries. You can use fresh fruit or make a fruit compote or glaze to enhance the fruity flavor.
Philadelphia Cream Cheese Cheesecake Recipe
Equipment
- 2 bowls
Ingredients
Graham Cracker Crust
Instructions
- Preheat your oven to 325°F . Grease a 9-inch springform pan with butter or non-stick cooking spray.
- Crush graham crackers in a food processor or in a freezer bag smashed with a rolling pin until it is a sand like consistency. In a medium bowl, combine the crushed cookies, sugar, ground ginger, and ground cinnamon.
- Stir in the melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, vanilla extract (can add 1/2 tsp ground ginger and 1/2 tsp. ground cinnamon for gingerbread flavor if desired) until well combined and smooth.
- Pour the cheesecake filling over the cooled gingerbread crust in the springform pan. Tap the pan gently on the counter to remove any air bubbles. Bake the cheesecake in the preheated oven for1 hour, or until the center is set and the top is lightly browned.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
- Let it cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight to set. Before serving, carefully remove the sides of the springform pan.
- Top the cheesecake with whipped cream and garnish with crushed gingersnap cookies. Slice and serve chilled. Enjoy your delightful Gingerbread Crust Cheesecake!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Save Leftovers
As soon as you’re done serving, cover the cheesecake with plastic wrap or aluminum foil to prevent it from drying out or absorbing any unwanted odors in the refrigerator. Place in the refrigerator. The cold temperature will help preserve its freshness.
If you have a large one that you don’t plan to finish within a few days, you can slice it into individual portions and wrap each slice tightly in plastic wrap or place them in airtight containers. Yes you need to do both for best results.
If you have a cake keeper or a container with a high, domed lid, that’s an ideal way to store cheesecake while keeping it protected from air exposure. If you have delicate toppings like fresh fruit or whipped cream on top already consider removing those before storing it. These toppings can become watery when frozen and thawed.
How to Freeze a Cheesecake
Wrap tightly in plastic wrap and then in aluminum foil or place it in an airtight container. Label and date the packaging. Store it in the freezer for up to 1-2 months. To thaw, transfer the frozen cheesecake to the refrigerator and allow it to thaw slowly, which can take several hours to overnight. It’s best to freeze cheesecake without toppings or garnishes, as they may not retain their quality after freezing.
If it becomes slightly dry or loses some of its moisture, you can freshen it up by serving it with a dollop of whipped cream, fruit compote, or a drizzle of fruit sauce.
