Original Philadelphia Cream Cheese Cake
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I received this recipe from a fabulous baker who has been making this cheesecake since the 1950's.
- Ready In:
- 1hr 10mins
- Serves:
- Yields:
- Units:
ingredients
-
Crust
- 1 1⁄2 cups graham cracker crumbs (1 inner pack or 20 crackers)
- 1⁄4 cup sugar
- 1⁄3 cup butter, melted
-
Filling
- 16 ounces cream cheese, softened
- 1⁄2 cup sugar
- 3 eggs
- 1 teaspoon vanilla
-
Topping
- 8 ounces sour cream
- 1⁄4 cup sugar
- 1 teaspoon vanilla
directions
- Preheat oven to 375 degrees.
- Mix crust ingredients well. Line the bottom of a 9" or 10" springform pan and press down.
- Mix filling ingredients together and pour on top of the graham cracker crust.
- Bake for 20 minutes. Remove from the oven and allow to cool for 10 to 15 minutes.
- Reset oven to 400 degrees.
- Mix topping ingredients together and gently pour or spoon over cooled cheese mixture. Bake for 10 minutes.
- Refrigerate a minimum of 6 hours or overnight.
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