Basic Philly Cheesecake

"Basic cheesecake; no lemon, no sour cream."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by CandyTX photo by CandyTX
photo by Chrisdacook photo by Chrisdacook
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
Ready In:
1hr 10mins




  • Preheat oven to 325F degrees.
  • Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
  • To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
  • Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
  • Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set.
  • Loosen cake from rim of pan; cool before removing rim of pan.
  • Chill; top individual slices with desired topping, if any, just before serving.

Questions & Replies

  1. Can u make cheese cake with out gram crackers?
  2. how can I make it creamier?
  3. Can I make this recipe without a crust??


  1. This is a great recipe. I've used one that was slightly smaller but still very similar. I am by no means an accomplished chef and need some more practice on my crusts, as they never seem to stick together as well as I'd like. Also, I've seen some peoples' reviews wishing the filling was a bit fluffier. Here's a quick tip for that with the same recipe: separate the egg yolks and whites. Mix the yolks in when the filling calls for eggs; keep the whites separate til the end, beat the egg whites until stiff, and then fold the egg whites into the rest of the batter. Same great taste, and the custard will come out nice and fluffy.
  2. We took this to a pre-Xmas dinner with family & it was a hit all-round. I've made it a few times, but when i do i scale down the filling to: 2 packs of cream cheese, 1/2 cup sugar & 2 eggs. And I have a tip: To prevent the top cracking, leave the cake in the oven to cool with the door slightly open. Thanks for sharing, Lennie. :)
  3. I made homemade whip cream an a strawberry/banana glaze topping. Turned out excellent
  4. Exactly what I was looking for. A simple cheesecake made with real ingredients! I live alone, so I used 1/3 of all ingredients, added juice of 1/2 lemon plus zest and substituted coconut sugar. It made 6 small cheesecakes in a muffin tin. Baked at 350 for 10 minutes and another 20 minutes after turned down to 250. Put a few fresh blueberries top and it worked well. Now I can have an occasional treat without making a huge amount.
  5. this is my first baked cheesecake and it turned out AWESOME! i originally had some doubts, as all the other recipes i looked at involved flour and this one didnt. however, the result was a silky smooth texture and a moist center. PERFECTION! thanks for sharing this recipe :)


  1. Silly question but we can refrigerate after letting this cool at room temperature right?
  2. I baked it at 350 for the ten mintues and then after that was done, i let it baked till the oven reached 250 for about 25 mintues and it was perfect will forever use this recipe
  3. This type of cheesecake should NEVER be baked at 450 degrees. Lower heat and longer time is the best bet!
  4. Hi, I recreated your recipe. But instead of using three packages of cream cheese, I. used one and my cheesecake batter filled the whole pie pan. My cheesecake turned out great!
    • Review photo by Christine S.
  5. I put the grand gram crackers on top of the cheesecake and had pecan cream cheese


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