Philadelphia 3-Step Cheesecake
A small, silky cheesecake that comes together quickly using pantry staples and a ready crust—this recipe is simple, reliable, and perfect for any occasion.
Ingredients
Main Ingredients
- 2 packages cream cheese, room temperature Essential for a lump-free batter; leave out for about 30-60 minutes.
- 1/2 cup sugar Can reduce to 1/3 cup if desired.
- 1/2 tsp vanilla Use pure vanilla extract for the best flavor.
- 2 eggs large eggs Add one at a time to avoid over-aerating.
- 1 prepared graham cracker crust store-bought or homemade For gluten-free options, substitute with a gluten-free graham or crushed nut crust.
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Position a rack in the center.
- In a large bowl, beat the room-temperature cream cheese, sugar, and vanilla with an electric mixer on medium speed until smooth and blended, about 1–2 minutes. Scrape the bowl once.
- Add the eggs one at a time and beat just until combined—stop as soon as no streaks remain to avoid over-aerating.
- Pour the batter into the prepared graham cracker crust and smooth the top with a spatula.
Baking
- Bake for about 40 minutes. The edges should be set and slightly puffed, and the center should still be slightly jiggly when you gently shake the pan.
Cooling
- Cool the cheesecake completely on a wire rack (about 1–2 hours). Then refrigerate for at least 3 hours or preferably overnight before slicing.
Notes
For best texture, serve chilled and top with fresh berries or whipped cream. Can store in the refrigerator for 4–5 days, or freeze for up to 1 month.