If you have been on the lookout for an Easy Cheesecake Recipe that delivers creamy, dreamy results without fuss, you have just struck gold. This cheesecake has the perfect balance of a buttery graham cracker crust and a luscious, velvety filling that melts in your mouth. Whether you’re baking for a special occasion or just because, this recipe promises a classic treat with minimal effort and maximum satisfaction.
Ingredients You’ll Need
This Easy Cheesecake Recipe calls for simple but essential ingredients that come together beautifully. Each one plays a vital role in crafting the perfect texture, flavor, and appearance—from the graham cracker crust’s gentle crunch to the rich and smooth filling that makes every bite a delight.
- Graham cracker sheets (14 sheets, crushed): Provides a crisp, sweet base to hold the cheesecake together and adds a lovely texture contrast.
- Granulated sugar (¼ cup for crust, 1 cup for filling): Sweetens both the crust and the filling to balance the tanginess of the cream cheese.
- Unsalted butter (½ cup, melted): Binds the crust ingredients and adds richness to the base.
- Cream cheese (24 ounces, room temperature): The star of the show, delivering a silky, creamy texture and slightly tangy flavor.
- Heavy cream (1 cup, room temperature): Enhances the filling’s luxurious mouthfeel and richness.
- Sour cream (½ cup, room temperature): Contributes subtle tang and keeps the cheesecake moist and tender; plain full-fat Greek yogurt can be a great substitute.
- Pure vanilla extract (1 teaspoon): Adds fragrant warmth and depth to the cheesecake’s flavor.
- Large eggs (3, room temperature): Help set the filling without making it too dense, creating that classic creamy consistency.
- Kosher salt (â…› teaspoon): Enhances all the flavors and balances sweetness.
How to Make Easy Cheesecake Recipe
Step 1: Prepare the Crust
Start by crushing the graham cracker sheets into fine crumbs—this is easiest with a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crumbs with ¼ cup granulated sugar and the melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of your springform pan to create a sturdy base that will hold the cheesecake filling perfectly.
Step 2: Whip Up the Filling
In a large bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and continue mixing until fluffy. Next, add the heavy cream, sour cream, and vanilla extract, blending well for a glossy texture. Beat in the eggs one at a time, ensuring they’re fully incorporated but don’t overmix to avoid too much air entering the batter, which can cause cracks during baking. Finally, add the salt and give the mixture one last gentle stir.
Step 3: Bake with Care
Pour the smooth filling over the prepared crust in your springform pan. Transfer to the oven preheated to 325°F (163°C) and bake for about 70 minutes. The cheesecake should be mostly set but still slightly jiggly in the center — this ensures a creamy finish. Once done, turn off the oven, leave the door slightly ajar, and let the cheesecake cool slowly inside for an hour to prevent cracking.
Step 4: Chill and Set
After cooling, refrigerate the cheesecake for at least 4 hours, ideally overnight. This chill time allows the filling to firm up beautifully and lets the flavors meld together for an unforgettable taste experience.
How to Serve Easy Cheesecake Recipe
Garnishes
For a finishing touch, fresh berries like strawberries, blueberries, or raspberries add a vibrant color and a natural sweetness that complements the creamy filling. You can also drizzle warm fruit compote or a rich caramel sauce for an elegant dessert presentation.
Side Dishes
Serve alongside a dollop of whipped cream or a scoop of vanilla ice cream to amplify richness. Light, citrus-flavored salads or fresh mint leaves can help balance the indulgence and refresh the palate between bites.
Creative Ways to Present
Try serving individual slices in clear glass bowls topped with crust crumbs and berry sauce for a deconstructed cheesecake experience. Or sprinkle crushed nuts or chocolate shavings on top to add texture and a little visual wow factor perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
Once baked and chilled, wrap your cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days, making it a great make-ahead dessert.
Freezing
You can freeze cheesecake slices individually by wrapping them in plastic wrap and then foil; store in a freezer-safe container. This will keep them fresh for up to 2 months. When ready, thaw overnight in the fridge for best texture.
Reheating
Cheesecake is best enjoyed cold or at room temperature. If you prefer it slightly warmer, leave it at room temperature for about 30 minutes before serving — microwaving is not recommended as it can change the texture.
FAQs
Can I use regular yogurt instead of sour cream?
Yes, full-fat plain yogurt works as a great substitute for sour cream in this Easy Cheesecake Recipe, offering similar creaminess and tang without affecting the texture too much.
Why does my cheesecake crack on top?
Cracking often happens due to overmixing or sudden temperature changes. To avoid this, mix gently and allow the cheesecake to cool slowly in a slightly open oven before refrigeration.
Can I make this cheesecake gluten-free?
Absolutely! Simply swap the graham cracker crust for gluten-free graham crackers or crushed gluten-free cookies to keep it safe for gluten-sensitive eaters without losing that essential crust crunch.
What is the best pan to bake cheesecake in?
A springform pan is ideal because its removable sides make it easy to release the delicate cheesecake without damaging its edges or crust.
How do I know when the cheesecake is done baking?
The edges will be set and slightly puffed, while the center should still jiggle gently when you shake the pan. It will firm up completely after chilling in the fridge.
Final Thoughts
There is something truly special about an Easy Cheesecake Recipe that comes together with simple ingredients and straightforward steps, yet delivers a decadent dessert that impresses every time. Now that you have this reliable recipe in your back pocket, your next gathering or cozy night in just got a whole lot sweeter. Give it a try and see just how effortlessly delicious homemade cheesecake can be!
Print
Easy Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 5 hours 30 minutes
- Yield: 8 to 9 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy cheesecake recipe delivers a creamy, rich dessert with a classic graham cracker crust. Perfectly smooth and luscious, this cheesecake balances tangy cream cheese with sweet vanilla and a hint of sour cream, making it an ideal treat for any occasion.
Ingredients
Crust
- 14 graham cracker sheets (221 grams, crushed)
- ¼ cup granulated sugar (50 grams)
- ½ cup unsalted butter (113 grams, melted, 1 stick)
Filling
- 24 ounces cream cheese (680 grams, room temperature, 3 bricks)
- 1 cup granulated sugar (200 grams)
- 1 cup heavy cream (227 grams, room temperature)
- ½ cup sour cream (114 grams, room temperature or plain full-fat Greek yogurt)
- 1 teaspoon pure vanilla extract (4 grams)
- 3 large eggs (150 grams, room temperature)
- â…› teaspoon kosher salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the crushed graham crackers, ¼ cup sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove and let it cool while preparing the filling.
- Make the filling: In a large bowl, beat the cream cheese with 1 cup sugar using a hand mixer until smooth and creamy, about 3-5 minutes. Add the heavy cream, sour cream, vanilla extract, and kosher salt, mixing until everything is well incorporated. One by one, add the eggs, beating gently after each addition to avoid incorporating excess air.
- Assemble and bake: Pour the cream cheese filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Place the springform pan on a baking sheet and bake in the preheated oven at 325°F (163°C) for approximately 60 minutes, or until the edges are set and the center slightly jiggles when shaken. Avoid over-baking to prevent cracks.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature for about 1 hour. Then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let it set fully and develop flavor.
- Serve: Before serving, run a knife around the edges of the pan to loosen the cheesecake, then unlock and remove the springform rim. Slice into 8 or 9 pieces and enjoy the rich, creamy cheesecake.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth filling without lumps.
- Do not overbeat the eggs to prevent cracks in the cheesecake.
- Use full-fat dairy for the best texture and taste.
- Let the cheesecake chill thoroughly; this improves flavor and firmness.
- For cleaner slices, dip your knife in hot water and wipe it between cuts.
