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Philadelphia

Philadelphia Classic Cheesecake

Adapted from the original Philadelphia Cream Cheese Brick packaging. Back of the Bag is not affiliated with Philadelphia.

"Smooth, tangy, and stamped on the foil for decades."

Prep 20 min Cook 1 hour 16 servings
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Philadelphia Classic Cheesecake

The Story

The Philadelphia cream cheese recipe — printed on the foil wrapper inside the silver box — set the standard for the American cheesecake. Four bricks, a graham cracker crust, and patience.

From the back of Cream Cheese Brick — since 1928

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/3 cup butter, melted
  • 4 packages (8 oz each) Philadelphia Cream Cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 4 large eggs

Directions

  1. 1

    Preheat oven to 325°F. Mix crumbs, 3 tablespoons sugar, and butter; press onto bottom of 9-inch springform pan.

  2. 2

    Beat cream cheese, 1 cup sugar, and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each just until blended.

  3. 3

    Pour batter over crust.

  4. 4

    Bake 55 minutes to 1 hour 5 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours before serving.