When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

PHILADELPHIA® Classic Cheesecake

HONEY MAID Graham Cracker Crumbs

sugar

butter or margarine, melted

(8 ounce) packages PHILADELPHIA Cream Cheese, softened

vanilla

eggs

Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.


Beat cream cheese, 1 cup sugar and vanilla with mixer until well 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. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.


this was an easy and great tasting cheesecake. My family loved it and it was easy to make

OMG... the best! Family thought I did this on my own. Hahaha..... I followed the recipe. Soooo.... it is mine.

This was a good basic cheesecake recipe. Liked it a lot.

Turned out great! Little changes I made "Added 16 oz Sour Cream, 1/3 cup sugar, and tad bit more vanilla extract" also used oreos, and ginger snap cookies as a base instead of the graham (olive oil mixed in the crushed cookies) approx 40 cookies.

My everyday favorite . Taste was fab, but how can I avoid the brownish top.

Shamefully easy and delicious. I am now, because of this recipe, know for my cheesecakes! I love this recipe and have made many versions of it using this as my base. Thanks so much for posting it

Followed recipe exactly except that I subbed crushed gluten free animal crackers for the crust.  It was easy and delicious.  Everyone who had some agreed it was delicious.  I am making it again for my daughter's birthday.  HalleluYAH  :)  Oh, and I used all organic ingredients.  Coconut sugar instead of white sugar.

It's turns out good! I made this two weeks ago and I add strawberries and it's tastes good it was my first time to make Philadelphia Classic Cheesecake.

actually 3.5 stars. Great basic cheesecake. Hearty! and yes my jiggled when i took it out, the next morning it was firm. and yes i had a brown top, maybe i should have covered mid way with tin foil? Anyway this makes a large cheese cake. i had to move to a bigger pan. halfway through cooking it had risen so much i thought it would overflow in oven, but it did not. it went down while cooling. needed more crust though. i'd make again, and add in some filling. i dont like super sweet, so this worked for me.

This was very simple and my family loved it. I made the base just as instructed. The cheesecake part I half all the ingredients (small family) and it turn out perfect. I topped mine with blueberries.

I made this simple, basic cheesecake for dessert on Christmas Eve. Topped with cherry pie filling, this is always a special occasion dessert with the added bonus of being extremely easy to make and absolutely delicious. It’s always a hit.

I made this recipe for a classic cheesecake and the only deviation was that I bought pre-made Graham cracker pie crusts for them. I had never tried to bake a real cheesecake before but have done a bunch of the no bake style cheesecakes thhat were great so I wanted to try to make a real one just like Mom used to make. My wife was a fantastic cook but I remember that she had troubles trying to make cheesecakes before, so I wanted to see how hard it really was, lol. 

I followed the recipe exactly in all aspects and they both turned out fantastic! I couldn't believe it! And how easy it really was to make.  I do not understand why my wife had trouble with cheesecakes, mine on my first try was like mom used to make. Better than store bought and has that mmm cheesecake flavor like it really is supposed to be.  This is a great recipe for a classic cheesecake and I will make them again now that I know how easy it is and how good they are!!!

You avoid the brownish top (and cracking!) in the cheesecake by reducing the cooking temperature, and extending the cooking time. ;)

My daughter made this last night. It came out great. She said it wasn't spectacular but it was good. I don't know what she is comparing it to but it was perfect to us.

Delicious!  My only complaint (and it's entirely my fault) is that it cracked thru the middle.  I know why - I beat it too much and I did not put a pan of water in the oven with it while baking.  But - no worries - I topped it off with cherry pie filling and nobody knew the difference.

It was ok, but I think it needs more sugar and vanilla.  Just a little too cream cheese flavor and not as sweet as I'm used to.  Also, mine wasn't completely done in the middle even after an additional 5 minutes in the oven.  I took it out when it was jiggly only in the middle.  Should I have waited until it darkened on top?

Have tried many recipes that require baking in a pan of  water (which means you have to wrap springform pan in foil), and this one tastes just as good--love this recipe! Only change I made was to skip the sugar in the crust and sprinkle some salt in, I like salty-sweet.

Awesome recipe!!! This is my go to cheesecake recipe. I've made it with cherry, lemon, and blueberry topping and pumpkin swirl. I make the recipe as is, I only add the topping. Everyone always loves it. I just made a blueberry one for Christmas and received rave reviews. Also, so easy!

Fabulous is all I have to say.simple easy recipe......

Very easy to make, I put cherry topping on mine. Family loves this recipe and request it every holiday.

Haven't done any changes. Will do this recipe again.

This is fabulous! Replaced Vanilla with Chambord. Yummy! everyone absolutely devours it and simple ingredients!

I used 2.5 TBS of lemon juice to give it a more lemony taste.  I love that there is no flour nor corn starch added.  Just pure cheese.

Easy and delicious, but needed about 70 minutes to cook

The crust didn’t bake, the edges fell, and it is cracked terribly. I have made at least  two dozen cheesecakes and this recipe is by far the worst I have ever tried.

It was the first time that I had made a cheesecake,  but it got  rave reviews.

Super nice and easy cheesecake recipe, also easy to alter of you want to swap out little thing. I made it the classic way also used it for an oreo cheesecake and it turned out lovely.

So simple and so delicious!!  My staff and everyone who tasted it loved it.  Many thought it was store bought.  

I will make this time and time again!  

I did reduce the butter in the crust by 1 tablespoon and I cooked it 5 less minutes than instructed.

I added 1/3 c Greek yogurt cuz I had some on-hand that needed to be finished up. I followed the rest of the recipe as written. It turned out amazing!

Easy and loved it. I made it for a party and it was the first dessert to go!! Got so many complements on it. I have made it about 10 times and each and every time it was completely gone. I have made it for fun once and my brother just ate all of it. I LOVED it

I made this and and other deserts for dinners at work once a week and became known as the dessert king. I substituted Nilla Wafers (about  40) for the crust and it was fantastic!

Great cheesecake !  I used a store bought graham cracker crust and put a can of cherry pie filling on top .

I did not make any changes, and it turned out wonderfully.  Very moist.

See how to make a classic New York-style cheesecake.

philadelphia® classic cheesecake

Prep Time: 20 minutes

Total: 5 hours, 45 minutes

Servings: 16

Cost: $1.84 /serving

Author : Kraft

Ingredients

Instructions

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