Philadelphia Cream Cheese Cheesecake Recipe

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Philadelphia Cream Cheese Cheesecake Recipe

Homemade Philadelphia cream cheese cheesecake recipe is here! How to make a cheesecake in a 9 inch springform pan perfectly for dessert.

Prep Time20

Cook Time1 10

Course: Dessert

Cuisine: American

Keyword: cheesecake, christmas, gingerbread

Servings:

Author: Justine

Equipment

1 9" springform pan
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

Homemade Cheesecake

4 packages cream cheese 32 oz. total, softened
1 c sugar
4 eggs
1 c sour cream
1 tsp vanilla

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!

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