Ingredients for The Philly 3 Step Cheesecake With Variations
- 16 ounces (450g) cream cheese, softened
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 9 Inch Graham Cracker Crust
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How to Make The Philly 3 Step Cheesecake With Variations
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 16 ounces (450g) cream cheese until smooth and creamy. Gradually add 1 ½ cups (300g) granulated sugar, beating until fully incorporated. Add 1 teaspoon vanilla extract and beat until well combined.
- Beat in 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat on low speed to avoid overmixing.
- Pour the batter into your prepared graham cracker crust (see variations below).
- Place the cheesecake in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the cheesecake pan (this creates a water bath for even baking).
- Bake for 40-50 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly. Do not overbake!
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Top with your favorite creations! (See topping suggestions below)
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
50g
Fat
64g
Carbs
4g