PHILADELPHIA® Classic Cheesecake

PHILADELPHIA® Classic Cheesecake

"When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake."
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5 h 45 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  • Prep

  • Ready In

  1. Preheat oven to 325 degrees F.
  2. Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
  3. 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.
  4. 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.


  • Kraft Kitchens Tips
  • Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
  • NOTE
  • Reduce oven temperature to 300 degrees F if using a dark nonstick springform pan.
  • Top with fresh fruit just before serving.


Read all reviews 9
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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 ...

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 ...

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 ...

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!