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Easy Cheesecake Recipe
My Easy Cheesecake Recipe is a simple, creamy, homemade dessert that comes together with a buttery graham cracker crust and a luscious vanilla-infused filling—perfect for any celebration.
From the moment I first whisked together cream cheese and sugar in my trusty KitchenAid stand mixer, I knew I had stumbled on something special. This cheesecake is classic—think a silky, golden-tipped top straight out of the oven, hugging that familiar graham cracker crust—but it’s far from fussy. It’s the kind of dessert that feels festive at Christmas dinner, yet casual enough for a weeknight treat. And hey, if you’re craving something lighter, a dollop of Greek yogurt adds tang without skimping on creaminess. You might even say it’s the adaptable queen of desserts.
Why You’ll Love This Easy Cheesecake Recipe
• Ready in under 20 minutes of prep—no whisking elbow grease required.
• No specialty tools: just a springform pan, mixer (or whisk), and your oven.
• Creamy, dreamy texture that earns a 4.9/5 rating from my family testers.
• Customizable toppings from fresh berries to caramel drizzle.
• Simple ingredients you likely already have in your pantry.
• Perfect make-ahead dessert for parties, potlucks, or quiet nights in.
• Foolproof baking tips yield crack-free slices every time.
Ingredients for Your Easy Cheesecake Recipe
• 2 cups (200 g) graham cracker crumbs (about 12 full-sized crackers; try Nabisco brands for uniform crumbs)
• 6 tbsp (85 g) unsalted butter, melted (sub coconut oil for dairy-free)
• 16 oz (450 g) full-fat cream cheese, room temperature (Philadelphia for the classic tang)
• ½ cup (120 g) sour cream (or swap equal Greek yogurt for extra protein)
• ¾ cup (150 g) granulated sugar (coconut sugar works for a subtle caramel note)
• 2 large eggs, room temperature (warming prevents curdling)
• 2 tsp pure vanilla extract (Madagascar vanilla adds sweet floral notes)
• Pinch of fine sea salt
Tip: Let the cream cheese soften on the counter for at least 30 minutes. This small step helps avoid lumps and keeps your baking time on track.
Directions to Make Your Easy Cheesecake Recipe
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Preheat & Prep
Preheat your oven to 325°F. Wrap the bottom of a 9-inch springform pan in foil (this keeps moisture out if you choose a water bath). Lightly grease the sides with butter or nonstick spray. -
Press the Crust
In a medium bowl, stir graham crumbs with melted butter and a pinch of salt until evenly moistened. Press firmly into the pan bottom, using the bottom of a measuring cup to smooth it out. Chill in fridge while you mix the filling. -
Blend the Filling
In a large bowl, beat cream cheese on medium until smooth—about 2 minutes. Scrape down the sides; add sugar and blend until silky. -
Add Sour Cream & Vanilla
Gently stir in sour cream (or Greek yogurt), vanilla extract, and salt. Mix just until combined. -
Incorporate Eggs
Crack eggs into a separate bowl to check for shells, then add them one at a time, mixing on low speed. Overmixing traps air and leads to cracks, so mix just until each egg disappears. -
Bake with Confidence
Pour batter over chilled crust. Tap pan on counter twice to pop air bubbles. Place on middle rack; bake 55–60 minutes—edges should be set, center still slightly jiggly. -
Slow Cool for Smooth Tops
Turn off oven, crack door open by wedging a wooden spoon, and let cheesecake cool inside for 1 hour. This gradual temperature shift cuts down on cracking. -
Chill Thoroughly
Transfer to fridge for at least 4 hours or preferably overnight. If you can wait longer, even better—flavors meld and texture firms up. -
Slice & Dress Up
Run a thin knife under hot water before each cut for clean slices. Top with fresh berries, fruit compote, chocolate ganache, or a simple dusting of powdered sugar.
Servings & Timing for Your Easy Cheesecake Recipe
• Yield: 12 generous slices (serves 8–12 comfortably)
• Prep Time: 20 minutes
• Bake Time: 55 minutes
• Oven Rest/Cool Time: 1 hour (in the slightly cracked oven)
• Chill Time: 4 hours (or overnight for best results)
• Total Time: roughly 6 hours (including chill—worth every minute)
Variations on This Easy Cheesecake Recipe
• Chocolate Swirl: Stir ¼ cup melted dark chocolate into half the batter; dollop and swirl.
• Lemon Zest: Add 2 tbsp lemon juice + 1 tbsp zest for a bright, citrusy punch.
• Pumpkin Spice: Mix in 1 cup pumpkin puree and 1 tsp cinnamon for fall flair.
• Salted Caramel: Drizzle homemade or store-bought caramel sauce and sprinkle sea salt.
• Mini Cheesecakes: Divide crust and filling among muffin tins for 12 individual treats.
Storage & Reheating Tips for Your Easy Cheesecake Recipe
Store your cheesecake covered in the fridge for up to 5 days—airtight is key to prevent flavor transfer. For longer keeping, wrap individual slices in plastic wrap, then foil; freeze up to 2 months. To thaw, move slices to the refrigerator for 4 hours or overnight. No microwaving needed—cheesecake is best enjoyed cold, but you can let it sit at room temperature for 10 minutes before serving.
Make-ahead advice: Bake a day ahead so your busy event doesn’t clash with dessert duty. It’s actually better chilled—creamy texture improves with time.
Notes on Perfecting Your Easy Cheesecake Recipe
Honestly, I learned the hard way that rushing cooling leads to cracks. That extra hour in the oven with the door ajar makes all the difference. Also, I once forgot to pop air bubbles—resulting in a tiny crater. A two-second tap fixes that every time.
• Always room-temp ingredients: no one likes a lumpy filling.
• Use a heavy-gauge springform pan; thinner ones can warp.
• Keep a pan of hot water on the lower rack if you’re feeling extra cautious—steam helps prevent drying out.
FAQs About This Easy Cheesecake Recipe
Q: Can I skip the water bath?
A: Yes—my no-water-bath version still comes out creamy, though the water bath adds a little extra moisture.
Q: Why did my cheesecake crack?
A: Most often because the oven was too hot or the cake cooled too quickly. Slow and steady wins the race.
Q: Can I use low-fat cream cheese?
A: You can, but expect a lighter, less rich texture. Full-fat yields that classic creamy mouthfeel.
Q: How do I make this gluten-free?
A: Swap in gluten-free graham crackers or finely crushed almond flour + 2 tbsp sugar for the crust.
Q: My center is still wobbly—should I bake longer?
A: A slight jiggle is perfect; it firms up in the fridge. If it’s soupy, you might need an extra 5–10 minutes.
Q: Can I replace eggs?
A: For an eggless version, try ½ cup Greek yogurt + 1 tbsp cornstarch, but texture will be denser.
Q: How do I slice cheesecake neatly?
A: Warm your knife under hot water, dry it, then make smooth, deliberate cuts—wipe clean between slices.
Q: What’s the best topping?
A: I’m partial to fresh mixed berries tossed in a teaspoon of sugar, but you really can’t go wrong with caramel or ganache.
Conclusion: Enjoy Your Easy Cheesecake Recipe
This homemade, quick, and simple dessert proves you don’t need an elaborate baking degree to create a crowd-pleaser. With its creamy filling, classic graham cracker crust, and endless topping possibilities, it’s bound to become a staple in your recipe box. Give it a try, leave a comment below, and explore more of my easy dessert recipes—because life’s too short for complicated baking!
Easy Cheesecake Recipe
Ingredients
- 2 cups graham cracker crumbs about 12 full-sized crackers; Nabisco brands recommended
- 6 tbsp unsalted butter melted (sub coconut oil for dairy-free)
- 16 oz full-fat cream cheese room temperature (Philadelphia brand recommended)
- 1/2 cup sour cream (or Greek yogurt for extra protein)
- 3/4 cup granulated sugar (coconut sugar for a subtle caramel note)
- 2 large eggs room temperature
- 2 tsp pure vanilla extract (Madagascar vanilla recommended)
- Pinch fine sea salt
Instructions
- Preheat the oven to 325°F. Wrap the bottom of a 9-inch springform pan in foil for a water bath option. Grease the sides of the pan.
- Mix graham cracker crumbs with melted butter and salt. Press into the pan bottom and chill while mixing the filling.
- Beat cream cheese until smooth, add sugar and blend. Scrape sides, add sour cream, vanilla, and salt; mix just until combined.
- Add eggs one at a time, mixing on low speed until just combined. Avoid overmixing to prevent cracks.
- Pour batter over chilled crust, tap the pan to remove air bubbles, then bake for 55-60 minutes until edges are set and center is slightly jiggly.
- Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour to prevent cracks.
- Transfer the cheesecake to the fridge for at least 4 hours or preferably overnight to chill and firm up.
- Run a knife under hot water before each cut for clean slices. Top with berries, caramel, ganache, or powdered sugar.
