Classic Philly Cheesecake

I know about you but when I want cheesecake I want the real stuff 🙂 I have been making this for years and I don’t own a springform pan, I use a 9″ deep dish pie plate that I spray really good with cooking spray and it works perfectly. If you do have a springform pan, by all means, use it 🙂

Classic Philly Cheesecake

What you need

1- 1/4 cups graham cracker crumbs

1/4 cup melted butter

3 pkg of cream cheese, softened

3/4 cups sugar

3 eggs


Preheat oven to 350.

Mix graham crumbs and butter and press into your pan.

Beat cream cheese and sugar in a large bowl (I use my stand mixer) until well blended. Add eggs 1 at a time and mix on low speed after each egg just until blended. Once all eggs are mixed in, pour over cust.

Bake 35 to 45 minutes or until centre is almost set. Remove from oven and let cool completely. Refrigerate cheesecake for 4 hours, or if you live in a cold place like I do and its still cold outside sit it outside 🙂 Yep that’s how I cool stuff down in the winter months

I topped mine with Wildberry pie filling, you can use any kind you like or even chocolate, that’s the nice thing about this cheesecake you can top it with anything or eat it as is.


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Lisa Walker

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