My favorite dessert has always been cheesecake, I mean seriously since I was a kid. Like what’s not to love, the texture, the consistency, the flavor, the TASTE! I absolutely love everything about it. However, I have to admit it can be a daunting task to make the perfect cheesecake.
I’m always up for trying out a new recipe but I find sometimes the simplest is the best and that’s what I went for here. I did some research and found a Philadelphia cheesecake recipe with only a few ingredients and would come together relatively quickly seeing as how I had all the ingredients all ready in the fridge and pantry.
This cheesecake is smooth and not as dense as most cheesecake but definitely delivers all the flavor. Let me know if you give it a try!
For cheesecake mixture, you will need
2- 8oz blocks of Philadelphia cream cheese (room temperature)
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla
For graham cracker crust, you will need
1 package of honey graham crackers. The box that I buy has two separate packages with about eight crackers in it, so I just use one package.
2.5 tablespoons of melted butter
** or 9inch prepared graham cracker crust
1. Preheat oven to 350 degrees.
2. Crush graham crackers using a food processor or get a ziploc bag and beat the graham crackers with a rolling pin. If you use the ziploc method you might it big chunks in your crust but it will still be delicious so no worries.
3. Combine crackers with sugar and pour into a bowl.
4. Pour the melted butter on top of the cracker mixture and combine. The crackers should feel wet and come together when squeezed in your hand.
5. Press the cracker mixture into a 8 or 9 inch spring form pan and bake for 6 minutes. I don’t like to cook the crust completely because it can burn so I slightly under bake the crust as it goes back in the oven when it’s time to bake the cheesecake.
While the crust is baking prepare the cheesecake mixture:
6. Cream softened cream cheese and sugar together until fluffy in stand mixer or with hand held mixer. You will need to scrape the sides and bottom of the bowl occasionally. You want to make sure everything is well combined or you’ll get a lumpy cheesecake!
7. Add eggs one at a time beating well after each addition.
8. Add salt (salt is key to any baking recipe because it brings out the flavor, I use regular table salt but I have seen others use kosher or sea salt)
9. Turn off mixer and fold in vanilla with a rubber spatula.
10. Pour the cheesecake mixture into the crust using the spatula to get anything left behind in the mixing bowl.
11. Bake for no more than 40 minutes. I only baked mine for about 25 as the sides began to brown and the center was just about set. As ovens vary, just beware to keep an eye on your cheesecake and if it sets before the 40 mins by all means take it out of the oven!
12. Let cheesecake cool on the counter for 30 mins and then cool in the fridge for at least 4 hours or overnight. (No one likes warm cheesecake)
13. After cooling plate and enjoy. I love cheesecake plain but feel free to add any fruit topping you like and whipped cream.
Happy baking ❤️
*please note this recipe was adapted from 5 ingredient Philadelphia cream cheese recipe*