You can if you want to but you don’t have to. I always use Philadelphia in my cheesecake recipes, but it doesn’t matter which kind you use in this pasta dish.  Instead you can go for a different brand or the supermarket’s own brand. You can choose a slightly flavoured one if you want to try that (like garlic and herb, for example) and it’s up to you whether you go for full fat or reduced fat (this won’t be quite as creamy but still delicious).