Ingredients for Philadelphia Cream Cheesecake
- 16 ounces (2 packages) Philadelphia Cream Cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Graham Cracker Crumbs
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How to Make Philadelphia Cream Cheesecake
- Preheat oven to 325°F (160°C).
- In a large bowl, beat 16 ounces (2 packages) of softened Philadelphia Cream Cheese with 1 ½ cups granulated sugar and 1 teaspoon vanilla extract using a mixer on medium speed until smooth and creamy.
- Beat in 4 large eggs one at a time, mixing well after each addition. Be sure not to overmix.
- Lightly grease a 9-inch springform pan with cooking spray.
- Crush 1 ½ cups graham cracker crumbs and mix with 6 tablespoons melted unsalted butter and 2 tablespoons of sugar. Press firmly into the bottom of the prepared pan.
- Pour the cream cheese mixture into the prepared crust.
- Place the springform pan in a larger baking pan. Carefully pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath to prevent cracking).
- Bake for 45-55 minutes, or until the cheesecake is set around the edges but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
80g
Fat
96g
Carbs
7g
