Classic New York Creamy Fall Cheesecake: Edible Leaves, Easy, 6 Tips, Philadelphia Style
Aria Shark will show you how to bake the ultimate Philadelphia Creamy Fall Cheesecake. She’s broken it down into simple, foolproof steps anyone can follow. The result? A silky, decadent cheesecake that’s perfect for cozy fall nights, Thanksgiving dessert tables, or family gatherings.Aria Shark will show you how to bake a Philadelphia CREAMY FALL CHEESECAKE. She has made the steps super easy for anyone to bake. It will be perfect for this fall season or family gathering.
INGREDIENTS
INGREDIENTS
#1 SMILE & HAVE FUN 😁
Oreo Crust
- 20 Oreos (crushed)
- 3 Tbsp. butter (melted)
- Baking oil
Cheesecake
- 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (softened)
- 1 cup sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla extract
- 1 cup BREAKSTONE’S Sour Cream
- 4 eggs
- Springform pan
- Foil paper
RECIPE [Click for Video 🎥]
Oreo Crust
- Crush 20 Oreos and mix with 3 Tbsp. melted butter. (Want a thicker crust? Crush a few extra cookies — no judgment.)
- Spray your springform pan with baking oil and wipe off the excess.
- If you don’t have a springform pan: Line a regular pan with a large sheet of foil that hangs over the sides like handles.
- Press Oreo mixture evenly into the pan with the back of a spoon.
💡 Tip #1: Spray the pan well! If batter sticks, your cheesecake can crack in the middle.
Cheesecake Batter
- In a large bowl, beat together:
- 5 pkg. softened Philadelphia cream cheese
- 1 cup sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla extract
Mix on low speed first, then gradually increase. - Use a spatula to scrape down the sides and fold in any unmixed batter.
💡 Tip #2: Make sure all ingredients are at room temperature. Take them out of the fridge 30 minutes before starting. It makes mixing easier and prevents clumps.
💡 Tip #3: Scrape and fold as you go to keep the batter smooth.
- Add 1 cup sour cream and mix.
- Add 4 eggs, mixing just until combined.
💡 Tip #4: Don’t overmix! Overmixing = dry, cracked cheesecake.
Water Bath Setup (if using springform pan)
- Place your springform pan on two large sheets of foil (cross-shaped). Wrap tightly, folding foil up around the sides. This prevents water from sneaking in.
- Set pan inside a larger baking dish.
💡 Tip #5: A water bath helps the cheesecake bake evenly without drying or cracking.
💡 Tip #6: Double-wrap that foil — trust me, you don’t want a soggy crust.
Baking
- Pour batter into the Oreo crust.
- Place springform pan (wrapped in foil) inside the larger dish. Fill the outer dish with water until it comes halfway up the springform pan.
- Using a regular pan? Skip the water bath and just bake directly.
- Bake at 325°F for about 40 minutes. Cheesecake needs low, slow baking to stay creamy.
- Test doneness: gently wiggle the pan. If the center jiggles slightly, it’s ready!
- Turn off the oven. Crack the oven door open (use a spoon to keep it from closing) and let the cheesecake cool inside for 1 hour. The gentle cool-down prevents cracks.
Decorating 🎨
- Carefully remove cheesecake from pan:
- If springform, release the sides.
- If regular pan with foil, lift cheesecake out using foil handles.
- Decorate with edible fall leaves for a festive touch. 🍂
LET THE FALL BAKING BEGIN! 🎃🍁
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