Description
This easy cheesecake recipe is a creamy, smooth, and versatile dessert perfect for any occasion. It features a buttery graham cracker crust and a luscious cream cheese filling with simple pantry ingredients. Beginner-friendly and customizable, it’s ideal for celebrations, casual treats, or anytime cravings.
Ingredients
Units
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or heavy cream (optional)
Instructions
- Prepare the crust: Combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan or pie dish to form an even base. Chill in the refrigerator to set while preparing the filling.
- Mix the filling: Beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream or heavy cream if using. Blend fully but avoid overmixing to keep a light texture.
- Assemble and bake: Pour the creamy filling over the chilled crust, smoothing the top with a spatula. Bake at 325°F (163°C) for 50-60 minutes until edges are set and center is slightly jiggly.
- Cool and chill: Let cheesecake cool to room temperature in the pan, then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
Notes
- Use cream cheese and eggs at room temperature for smooth mixing and no lumps.
- Bake at a low temperature to prevent cracking and overcooking.
- Optionally bake the cheesecake in a water bath for even heat and moisture.
- Cool gradually to reduce cracking and promote creamy texture.
- Use a springform pan for easy removal without breaking the crust or filling.
- Customize with fruit toppings, chocolate swirls, gluten-free crust, low-sugar sweeteners, or spices.
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 400
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg