Skip to main content New<> this month
Get the Allrecipes magazine

PHILADELPHIA® Classic Cheesecake

Rated as 4.79 out of 5 Stars
70

"When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake."
Added to shopping list. Go to shopping list.

Ingredients

5 h 45 m servings
Original recipe yields 16 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 325 degrees F.
  2. Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
  3. Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Footnotes

  • Kraft Kitchens Tips
  • SIZE-WISE
  • Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
  • NOTE
  • Reduce oven temperature to 300 degrees F if using a dark nonstick springform pan.
  • SPECIAL EXTRA
  • Top with fresh fruit just before serving.

Explore more

Reviews

Read all reviews 25
  1. 33 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

this was an easy and great tasting cheesecake. My family loved it and it was easy to make

Most helpful critical review

It was ok, but I think it needs more sugar and vanilla. Just a little too cream cheese flavor and not as sweet as I'm used to. Also, mine wasn't completely done in the middle even after an add...

Most helpful
Most positive
Least positive
Newest

this was an easy and great tasting cheesecake. My family loved it and it was easy to make

OMG... the best! Family thought I did this on my own. Hahaha..... I followed the recipe. Soooo.... it is mine.

This was a good basic cheesecake recipe. Liked it a lot.

Turned out great! Little changes I made "Added 16 oz Sour Cream, 1/3 cup sugar, and tad bit more vanilla extract" also used oreos, and ginger snap cookies as a base instead of the graham (olive ...

My everyday favorite . Taste was fab, but how can I avoid the brownish top.

Followed recipe exactly except that I subbed crushed gluten free animal crackers for the crust. It was easy and delicious. Everyone who had some agreed it was delicious. I am making it again ...

This was very simple and my family loved it. I made the base just as instructed. The cheesecake part I half all the ingredients (small family) and it turn out perfect. I topped mine with blueber...

Shamefully easy and delicious. I am now, because of this recipe, know for my cheesecakes! I love this recipe and have made many versions of it using this as my base. Thanks so much for posting it

Just like cheesecake should taste.