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PHILADELPHIA Classic Cheesecake

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PHILADELPHIA Classic Cheesecake is rated 4.580568720379147 out of 5 by 422.
Prep Time
Total Time

16 servings

Watch our video on how to make our cheesecake recipe. It's everything you imagine a classic cheesecake recipe to be: creamy, rich and yummy!

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Size Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.


Reduce oven temperature to 300°F if using a dark nonstick springform pan.

Special Extra

Top chilled cheesecake with your favorite fresh fruit just before serving.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 340
Total fat 25g
Saturated fat 14g
Cholesterol 130mg
Sodium 320mg
Carbohydrate 24g
Dietary fiber 0g
Sugars 19g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Delicious!!! Tastes just like Marie Callendar's New York cheesecake Followed the recipe exactly as it states. I did omit the sugar for the graham cracker crust. It took me 14 whole graham crackers to make 1.5 cups. My pan was dark so I reduced the temp to 300 degrees and it worked perfectly - no cracks! I buttered the pan so the cheesecake didn't stick and I didn't really need to loosen with a knife. After the 55 minutes the center was jiggly and didn't look done but I took it out anyway and set it on the counter to cool. It ended up setting up and once it was cooled I removed the side of the spring form pan and put it in the fridge uncovered. It stayed in the fridge for a couple hours and we could not wait to try it for dinner. It was yummy! The crust tasted fine w/o the sugar and it was crispy. The cheesecake was creamy and delicious!
Date published: 2016-10-19
Rated 5 out of 5 by from Super easy and yummy! I made it for a 4th of july party and it was a hit! I added homemade whip cream on top and decorated with fresh blueberries and strawberries. Delicious!!
Date published: 2016-07-05
Rated 5 out of 5 by from Turned Out Great It took me a long time to make this, although most of the time was inactive. The only thing that I didn't really like was that the crust was sort of soggy... It didn't really have any crunch. But one has to keep in mind that this recipe doesn't require many ingredients like other recipes do. This was actually the first time I made a cheesecake... So if I can do it, you can!
Date published: 2016-07-13
Rated 5 out of 5 by from While living in Italy, whenever I would tell anyone that I was from Philadelphia, they would respons... While living in Italy, whenever I would tell anyone that I was from Philadelphia, they would respons 'Like the cheese?' Then they would ask if we had Phila. Cream Cheese in Philadelphia. I responded yes and told them that my mother once made a cheesecake with it. Once I said that they wouldn't let me rest until I made one. I am the worst cook/baker ever and dreaded the thought of exposing myself as such. I got this recipe off the internet and made it for my inlaws. My Italian mother-in-law not only loved it, she requested that I make it again, and even asked me for the recipe. It's now my 'specialty.'
Date published: 2002-10-27
Rated 5 out of 5 by from I made this cheesecake once following the recipe, and second time changing the bottom recipe. I made this cheesecake once following the recipe, and second time changing the bottom recipe. I had some chocolate cake leftover and ran that in a food processor until crumbly. I pressed these crumbs in the bottom of the springform, and followed the recipe with the rest. Both times very good. I whipped it too much the first time, so it looked more like a souffle, but when it sank evenly, I was very impressed. I ate all the wrinkled skin on top right there, before I even opened the form. It was so yummy, topped with homemade sour cherry topping. The second time was better, I simply mixed the cream cheese and eggs on slow, so there was no whipping. It did not rise as high and fall as low as the first one, and it's delicious.
Date published: 2011-01-09
Rated 5 out of 5 by from I've made this cheesecake LOTS of times. I've made this cheesecake LOTS of times. Whenever I need a plain cheesecake this is my go to recipe. It has a great creamy texture and the flavor is just awesome. One important note - be very careful to not over-bake your cheesecake. Take it out of the oven while the center is still a little jiggly. It will continue to bake and setup as it cools. If this cheesecake did not turn out for you, please try it again before giving a bad review.
Date published: 2007-03-30
Rated 5 out of 5 by from I've made this recipe many times, and it's always ridiculously good. I've made this recipe many times, and it's always ridiculously good. I usually triple it and make it in 2 9 x 13 pans. Since I started mixing ground walnuts and a smidge of brown sugar in with the graham cracker crumbs, the raves I always get have gotten even louder. I'm about to make it tonight, and I'm going to try it with chocolate graham crackers and walnuts. I like my cheesecake pure, so I never top it with anything. This recipe definitely stands on its own without topping.
Date published: 2013-05-14
Rated 5 out of 5 by from Not bad for my first ever attempt at making cheesecake. Not bad for my first ever attempt at making cheesecake. I didn't have graham crackers, so crushed up some macaroon cookies that no one seemed to want to eat. I didn't read the instructions thoroughly and added the eggs with the other instead waiting until after the other ingredients were mixed. I also left the cake in the oven for an extra 15 minutes, paranoid that the center wouldn't set, which I guess caused it to crack. 5*'s because it tasted it still tasted very good. Next time I'll follow the instructions more closely and use some fruit.
Date published: 2013-01-29
  • 2016-10-21T10:53CST
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