Homemade Philadelphia cheesecake recipe is here! How to make a cheesecake in a 9 inch springform pan perfectly for dessert, or mini versions too. Both are delicious treats, creamy with a graham cracker crust.
Our cheesecake is best made with the name brand but can be made with lactose free dairy free spread as well if needed. With easy step by step directions we will show you the basics and then tweak from there like with gingerbread crust or 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 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.
Now you could make our easy Graham Cracker Crust here homemade 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 for gingerbread cheesecake 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.
in 9×9 Pan
If you didn’t want to make this round to slice you could use a 9×9″ pan instead and slice into pieces like our Philadelphia Cheesecake Bars do. 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.
in a Muffin Tin
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.
Philadelphia Cream Cheese Cheesecake Recipe
Equipment
- 2 bowls
Ingredients
Graham Cracker Crust
- 2 c graham crackers, or crispy cookies of choice crushed, measured once in sandy crushed form
- 1/4 c sugar
- 1/2 c butter, melted
Instructions
- Preheat your oven to 325°F . Grease a 9-inch springform pan with butter or non-stick cooking spray.
- Crush gingersnap cookies 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.
- 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.
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.
Baking Tips
Pre-bake, Blind Bake Pie Crust, 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 it cool completely at room temperature, then refrigerate covered with plastic wrap for at least 4 hours or preferably overnight to set. Before serving, carefully remove the sides of the springform pan. Enjoy as is or for a special occasion you might spoon some cherry pie filling and whipped cream on top.
Variations
Incorporate cocoa powder or melted chocolate into the batter to create a rich and indulgent chocolate-flavored dessert. You can also add chocolate chips or chunks for extra texture.
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.
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.
Replace the traditional graham cracker crust with crushed Oreo cookies, chocolate cookies, or your favorite cookie crumbs for a delicious twist. Add zest from dried lemons, limes, or oranges to your cheesecake batter for a refreshing citrus flavor. Lemon curd or citrus glaze can be used as a topping.
Incorporate caramel sauce and chopped pecans into the batter for a delightful combination of caramel and nutty flavors.Perfect for the fall season, pumpkin no bake cheesecake combines pumpkin puree and warm spices like cinnamon, nutmeg, and cloves to create a delicious, spiced dessert.
Infuse with coffee and layer it with ladyfingers soaked in coffee and mascarpone cheese for a dessert reminiscent of the classic Italian tiramisu. Add a layer of salted caramel sauce between the crust and the filling and drizzle more caramel on top for a sweet and salty treat.
Swirl Nutella or chocolate hazelnut spread into batter for a luscious chocolate-hazelnut flavor. Incorporate matcha green tea powder into the batter for a unique and vibrant green tea flavor.
Layer with marshmallow fluff, chocolate chips, and graham cracker crumbs to capture the flavors of a classic s’mores dessert. Enhance with almond extract or amaretto liqueur for a delightful nutty flavor. Top with toasted almonds for added texture.
Create a brownie layer as the crust or bottom layer for a fusion of two beloved desserts.Feel free to mix and match these ideas to create your own perfect bite. The possibilities are endless, and experimenting with different flavors and textures can result in delicious and impressive desserts.
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.
If you don’t have a cake keeper, placing parchment paper gently against the surface of the cheesecake before covering it with plastic wrap can help prevent condensation and keep the top from sticking to the wrap. It is best consumed within 3-5 days when stored in the refrigerator. The longer it’s stored, the more it may lose its original texture and flavor.
How to Freeze
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.
