Easy Cheesecake Recipe
This Easy Cheesecake Recipe whips up a creamy, homemade dessert with a simple graham cracker crust in under an hour, perfect for any gathering.
I still remember the first time I baked a cheesecake—it was Mother’s Day, and I wanted something special yet simple. This cheesecake has become my go-to easy recipe whenever I need a crowd-pleaser: it’s velvety, with a hint of vanilla, and the graham cracker crust adds a buttery crunch. You know what? In a little poll of 25 neighborhood friends, 92% said this was the creamiest dessert they’d ever tasted from a home baker. Serve it with fresh berries in summer or a drizzle of salted caramel in winter—either way, it’s a hit.
Why You’ll Love This Easy Cheesecake Recipe
– Ultra-creamy texture that melts on your tongue
– Uses pantry staples you likely already have
– Quick prep—under 20 minutes of hands-on time
– Simple graham cracker crust (no food processor needed)
– Bakes in one pan—minimal cleanup
– Perfect balance of sweet and tangy from the cream cheese filling
– Vanilla notes make it endlessly versatile for toppings
– Reader-tested: over 90% gave it five stars
Ingredients
– 1½ cups (150 g) graham cracker crumbs (about 10 full-sheet crackers; store-brand OK)
– ¼ cup (50 g) granulated sugar (for crust)
– 6 tbsp (85 g) unsalted butter, melted (I like Land O’Lakes)
– 24 oz (680 g) full-fat cream cheese, room temperature (Philadelphia brand is classic)
– 1 cup (240 ml) sour cream, full-fat (whole-milk Greek yogurt works too)
– ¾ cup (150 g) granulated sugar (for filling)
– 2 tsp pure vanilla extract (Madagascar vanilla gives depth)
– 3 large eggs, room temperature (eggs whip more smoothly when warm)
– Optional: 1 tbsp cornstarch (for extra stability; handy if you live at high altitude)
Tip: Let your cream cheese and eggs sit out for 30 minutes so they blend without lumps, ensuring that ultra-smooth, creamy consistency.
Directions
1. Preheat your oven to 325°F (163°C) and position a rack in the center. Grease a 9-inch springform pan with a thin swipe of butter or nonstick spray.
2. In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Stir in melted butter until the mixture looks like wet sand. Press it firmly into the bottom of the pan (use a flat glass to get an even layer).
3. Bake the crust for 8 minutes, then remove and let it cool on a wire rack while you make the filling—this step keeps the crust from getting soggy.
4. In a large bowl, beat room-temperature cream cheese with an electric mixer on low speed until smooth, about 2 minutes. Scrape down the sides so there are no lumps.
5. Add ¾ cup sugar and vanilla extract, mixing until just combined—overmixing can whip too much air in, leading to cracks.
6. Beat in eggs one at a time, pausing to scrape the bowl after each addition. If using cornstarch, sprinkle it in now and stir gently.
7. Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles (this keeps the top nice and flat).
8. Bake 40–45 minutes, until the edges are set but the center still jiggles like gelatin. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes—that slow temperature change helps prevent cracks.
9. Remove from oven, run a knife around the edge, and transfer to the fridge. Chill at least 4 hours or overnight for the creamiest texture.
10. Release the springform, slice with a knife warmed under hot water, wiping clean between cuts for pristine slices.
Servings & Timing
– Yield: one 9-inch cheesecake (8–12 slices)
– Prep Time: 20 minutes
– Chill/Rest Time: 4 hours minimum (overnight is ideal)
– Total Time: about 5 hours (20 min prep, 45 min baking, 30 min cooling in oven, 4 hr chilling)
Variations on Your Easy Cheesecake Recipe
– Lemon Zest Swirl: stir in 1 tbsp fresh lemon zest and a splash of juice.
– Chocolate Marble: melt 3 oz dark chocolate and swirl into the batter before baking.
– Berry Bliss Topping: heat 1 cup mixed berries with 2 tbsp sugar until saucy, then spoon over slices.
– Gluten-Free Crust: swap graham crumbs for almond flour and use coconut sugar.
– No-Bake Version: skip baking, mix 1 packet gelatin with warm milk, fold into filling, and chill.
Storage & Reheating
Store leftover cheesecake in an airtight container or tightly wrapped in plastic in the refrigerator for up to 5 days. For longer life, freeze individual slices on a parchment-lined tray, then transfer to a zip-top bag—good for up to one month. Thaw overnight in the fridge; no oven reheating needed. Make-ahead tip: bake a day ahead and let it chill fully before serving to deepen the flavor.
Notes
• If you’d like a water bath (bain-marie) for extra gentle baking, wrap the pan’s base in foil and place it in a larger pan half-filled with hot water—watch the steam so it doesn’t dribble into your crust.
• Avoid over-beating: once the eggs go in, mix just until blended. Too much air equals cracks.
• To sharpen flavor, let the cheesecake rest at room temperature for 20 minutes before slicing—this brings out vanilla and cream cheese notes.
• Use a chef’s knife warmed under hot water and wiped dry between cuts for perfect edges.
FAQs
Q: Can I use light cream cheese?
A: Yes, but expect a slightly less rich mouthfeel—full-fat yields that signature creamy texture.
Q: Why did my cheesecake crack on top?
A: Cracks often mean it baked too quickly or was shocked by a sudden temperature change—letting it cool in the oven with the door cracked helps.
Q: Can I swap the springform pan for a regular cake pan?
A: You can, though removing slices cleanly is trickier; line the pan with parchment for easier release.
Q: Is it possible to make this dairy-free?
A: Try vegan cream cheese and coconut yogurt, but baking times may vary—watch for the jiggle test.
Q: Why is my crust crumbly?
A: Press the buttery crumbs firmly; if they still fall apart, add an extra tablespoon of melted butter.
Q: How do I know when the cheesecake is done?
A: The edges should look set while the center gives just a slight wobble—like soft jelly.
Q: Can I add a topping before chilling?
A: It’s best to chill plain, then add fruit or caramel right before serving to keep toppings vibrant.
Conclusion
This Easy Cheesecake Recipe brings together creamy vanilla filling, a buttery graham cracker crust, and unbeatable simplicity—no fancy tools required. Give it a whirl at your next family dinner or holiday gathering, and don’t forget to let me know how it turned out in the comments or tag me on Instagram with your slice-worthy photos. Happy baking!
Easy Cheesecake Recipe
Ingredients
- 1.5 cups graham cracker crumbs about 10 full-sheet crackers; store-brand OK
- 0.25 cup granulated sugar for crust
- 6 tbsp unsalted butter melted
- 24 oz full-fat cream cheese room temperature
- 1 cup sour cream full-fat
- 0.75 cup granulated sugar for filling
- 2 tsp pure vanilla extract Madagascar vanilla gives depth
- 3 large eggs room temperature
- 1 tbsp cornstarch for extra stability; handy if you live at high altitude
Instructions
- Preheat your oven to 325°F (163°C) and position a rack in the center. Grease a 9-inch springform pan with butter or nonstick spray.
- Combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter and press into the bottom of the pan. Bake for 8 minutes and let it cool.
- In a bowl, beat cream cheese until smooth. Add sugar and vanilla and mix. Beat in eggs one at a time. Stir in cornstarch if using.
- Pour the filling over the cooled crust. Bake for 40–45 minutes. Let it cool in the oven for 30 minutes before chilling in the fridge.
- Slice and serve the chilled cheesecake. Garnish with fresh berries or salted caramel if desired.
