Philadelphia Cheesecake with Creamy Sour Cream Filling
By Tomas Rivera
Prep
25 min
Cook
50 min
Total
90 min
Servings
5
Level
Easy
Plan for a make-ahead dessert: this Philadelphia cheesecake needs oven time and at least 4 hours to chill. A graham cracker crust holds a smooth, creamy cream cheese filling, finished with optional fruit, whipped cream, and caramel or chocolate sauce.
The crust combines graham cracker crumbs, sugar, melted unsalted butter, and optional salt, then bakes briefly before cooling. For the filling, softened full-fat cream cheese is beaten before sugar, vanilla, and eggs are added one at a time. Sour cream is mixed in for the finished filling, which is baked in the prepared crust; Greek yogurt is also mentioned as an option in the method.
The filling should be smooth and even before it goes into the oven, not whipped full of air. Overbeating the eggs is the main problem to avoid because trapped air can expand and lead to cracks. A water bath surrounds the pan with gentler heat, while the hour of resting in the turned-off oven and gradual cooling help avoid a sudden temperature change.
Serve the cheesecake chilled after unmolding, with fresh strawberries, blueberries, or raspberries if desired. Whipped cream plus caramel or chocolate sauce can be added at the table. The recipe specifically allows chilling overnight, making it useful when dessert needs to be ready before a gathering begins.
Why you'll love this recipe
- Make it ahead because the cheesecake is chilled for at least 4 hours or overnight, leaving the serving and optional toppings for later.
- Uses a standard 9-inch springform pan and mixer, so the main equipment is familiar for home bakers rather than specialized pastry gear.
- Keeps the crust straightforward with graham crumbs, sugar, melted butter, and optional salt, all pressed directly into the prepared pan.
- Offers flexible finishing options because fresh fruit, whipped cream, caramel sauce, and chocolate sauce are all listed as optional toppings.
- Reduces cracking risk through practical baked-in safeguards: a water bath, a turned-off oven rest, and gradual cooling before chilling.
- Scales serving presentation easily because the chilled cheesecake can be topped simply or dressed with fruit and sauce for celebrations.
Ingredients
- •2 cups graham cracker crumbs (from about 16 whole graham crackers)
- •0.33 cup granulated sugar
- •0.5 cup unsalted butter (melted)
- •salt (a pinch, optional)
- •900 g full-fat cream cheese (softened)
- •266 g granulated sugar
- •1 tbsp vanilla extract
- •4 large eggs
- •240 ml sour cream
- •fresh fruit (such as strawberries, blueberries, or raspberries; optional)
- •whipped cream (optional)
- •caramel or chocolate sauce (optional)
Instructions
- 1
Preheat the oven to 325°F (163°C) and wrap the springform pan with foil.
- 2
Mix the graham cracker crumbs, sugar, melted butter, and optional salt.
- 3
Press the crust mixture into the pan and bake for 10 minutes.
- 4
Cool the crust.
- 5
Reduce the oven temperature to 300°F (150°C) for the water bath method.
- 6
Beat the softened cream cheese.
- 7
Add the sugar, vanilla, and eggs one by one.
- 8
Mix in the sour cream or Greek yogurt and prepare the filling.
- 9
For a water bath, place the cheesecake filling in the crust and surround it with hot water in a roasting pan.
- 10
Bake for 1 hour and 30 minutes, then let it sit in the oven with the heat off for 1 hour.
- 11
Cool to room temperature, run a knife around the edge, and chill for 4 hours or overnight.
- 12
Unmold, top with optional fruit, whipped cream, and sauce, and serve chilled.
FAQ
Nutrition (per serving)
Calories
400
Protein
9g
Fat
25g
Carbs
40g
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