How to Make a Philadelphia Cream Cheese Cake

Cheesecake is a dessert made from fresh cream cheese with a pastry or graham cracker crust. The topping is usually sweetened with sugar and vanilla. You can top cheesecake with fruit, nuts or melted chocolate. Philadelphia cream cheese is a popular Kraft product that can be transformed into a cream cheese cake with the addition of ingredients that you probably have in your kitchen and pantry.

Heat the oven to 163 degrees Celsius.

Crush graham crackers inside a sealed plastic bag until you have 1 1/2 cups worth of crumbs.

Combine the crumbs with 3 tbsp of melted butter to moisten the crumbs. Press the mixture onto the button and sides of a 9-inch cake pan to create the crust.

Combine an 227gr. package of softened Philadelphia cream cheese with 1 cup of granulated sugar and 1 tsp of vanilla extract. Stir the ingredients with an electric mixer until they are blended well.

Add 1 egg at a time and mix the ingredients with the low speed setting on an electric mixer. Pour the mixture into the graham cracker crust.

Bake the cheesecake for 55 minutes or until the centre sets. Loosen the cake from the pan with a spatula and allow it to cool in the refrigerator for 4 hours. Keep the cake covered with foil or cling film.

Top the cheesecake with fresh fruit such as strawberries or blueberries before you serve it.


If you use a dark non-stick pan, reduce the oven temperature to 149 degrees Celsius so you don't burn the crust.

Things You'll Need

  • Plastic storage bag
  • 1 1/2 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 9-inch cake pan
  • 227gr. Philadelphia cream cheese package
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • Electric mixer
  • 4 eggs
  • Spatula
  • Foil or cling film
bibliography-icon icon for annotation tool Cite this Article

About the Author

Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.