To make a cheesecake with Philadelphia cream cheese, make a graham cracker crust and make a filling with Philadelphia cream cheese, sugar, vanilla, eggs, cornstarch and heavy cream. Chill the cheesecake in the refrigerator before serving.Continue Reading
This cheesecake recipe features a crumbly graham cracker crust and uses Philadelphia cream cheese for the filling.
Prep Time: 4 hr., 20 min.
Cook Time: 55 min.
Ready In: 5 hr., 45 min.
Preheat the oven to 325 degrees Fahrenheit.
Mix the graham cracker crumbs with the butter and 3 tablespoons of the sugar. Press the mixture into the bottom of an 8-inch springform pan.
Mix 8 ounces of the cream cheese with 1/3 cup of sugar and the cornstarch. Beat on low until creamy and add in the remaining cream cheese, one package at a time, incorporating each fully. Then beat in the remaining sugar and vanilla. Add in the eggs, one at a time, and beat well after each addition. Beat in the cream just until it is incorporated. Spoon the mixture over the crust.
Bake the cake for about 55 minutes until the edges are a light golden brown and the top is light gold. Allow the cake to cool completely and then refrigerate for at least 4 hours before serving.