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PHILADELPHIA Classic Cheesecake

PHILADELPHIA Classic Cheesecake recipe
photo by:kraft
This is the real deal—everything you imagine a cheesecake to be. Creamy. Rich. Delicious. And you made it.
20 min
5 hr 45 min
16 servings
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Good, but not great. Not sweet enough, very heavy/dense. Will not make again. Cooking tips: Be sure to use a 9" Springform pan or bottom-breakaway pan not a 9.5" or 0" pan or it will not be high enough.
I loved this recipe! It was quick, easy to follow, and it turned out perfectly! I drizzled some melted chocolate over the strawberries, and it was fantastic!
I’ve been making this cheesecake since I was 18 and found it on the inside of a Philadelphia Cream Cheese box. Over the past 19 years it’s become a family favorite, especially around birthdays and holidays. Make it you’ll love it and so will everyone else around you!
Used this recipe instead of the Philly New York Style one and it came out quite different. It did look nice and tasted good but the texture was off a little. I cooked it for 55 minutes and once it cooled in the fridge, I found the cheese part was too mushy, almost raw. The sides and edges were brown, so I thought it was done. But the rest was just off. Maybe it needed a little flour. I don't know. But I will keep trying.
I've made this cheesecake many times and always comes out great. There are a few things that will cause it to crack. Do not over beat, over bake, and add a pan of water on the rack below the cheese cake. The added moisture in the oven helps with not having any cracks. :) My kids love this so much, I have to make it for their birthdays...even had to make and transport one from TX to CO last summer!!
NEVER open up the spring form pan until the cheesecake is completely cool! If the sides are greased well, I don't even run a knife around the cake (that's what they're talking about when they say "loosen" the cake) I wait until my cheesecake has cooled over night, then remove the ring around the cake. If you loosen with a knife while warn, you take the chance on ruining/damaging the crust. I also never make anything without reading reviews first. I hope this helps. Happy baking :)
Looked great when it went in; however it leaked liquid during cooking,cracked on the edge major time when I loosened the spring,(closed it quickly and it healed during the chilling),as a result the edge is a mess, and sorry to say it tastes like pudding.
I always turn to this recipe to make the perfect cheesecake. It is my husband's favorite dessert and my co-workers always beg me to make it for our holiday party. I make only two a year, one for the holiday party and one for my husband's birthday because it is such a rich cheesecake. I experiment a bit with the crust, but graham cracker is always the best I think. I buy canned cherry or blueberry topping for people to add on top if they like.
AWSOME!!! I did deviate a tad. I added sauted apples with brown sugar and walnuts after the crust and then the cheescake. I did save some apples and walnuts to use as the topping when completed!!! EXCELLENT RECIPE THANK YOU
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