Creamy Baked Cheesecake a rich and silky baked cheesecake with a smooth, creamy texture and a buttery graham cracker crust, perfect for any special occasion or whenever I’m craving a decadent dessert.
Why You’ll Love This Recipe
I love this cheesecake because it hits all the right notes: a luscious, creamy filling balanced by a crisp, buttery crust. It’s rich but not overly dense, with just the right amount of sweetness and a subtle tang from the sour cream. The method of baking it low and slow, then letting it cool gradually, ensures a perfectly smooth and crack-free cheesecake every time. It’s a classic dessert that impresses guests yet is simple enough to make at home.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy, about 3-4 minutes.
Add the vanilla extract and mix well.
Add eggs one at a time, beating on low speed after each addition just until combined. I’m careful not to overmix here to avoid incorporating too much air.
Mix in the sour cream and heavy cream until smooth.
Pour the cream cheese mixture over the prepared crust in the springform pan.
Bake for 55-70 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracking.
Remove from oven and chill in the refrigerator for at least 4 hours or overnight before serving.
Servings and timing
This cheesecake serves about 12 generous slices. Prep takes about 20 minutes, baking is roughly 1 hour and 10 minutes, and the total time including chilling is about 5 hours and 30 minutes. I usually make it a day ahead to give it plenty of time to set perfectly.
Variations
For a lemon twist, I add 1 tablespoon of lemon zest to the filling and a tablespoon of lemon juice for a bright flavor.
Swirling in some raspberry puree before baking creates a lovely marbled effect and fruity note.
You can swap the graham cracker crust for a chocolate cookie crust if I’m feeling extra indulgent.
To make mini cheesecakes, I use a muffin tin lined with paper liners and reduce baking time to about 25-30 minutes.
For a gluten-free version, I substitute gluten-free graham cracker crumbs or use finely crushed gluten-free cookies.
Storage/reheating
I store leftover cheesecake tightly covered in the refrigerator for up to 5 days. To keep it fresh longer, I sometimes freeze individual slices wrapped in plastic wrap and foil for up to 2 months. When ready to enjoy, I thaw it overnight in the fridge. I prefer cheesecake cold, so I don’t reheat it, but if I do, I let it come to room temperature for about 30 minutes.
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FAQs
How do I prevent cracks on my cheesecake?
I always bake at a low temperature and let the cheesecake cool gradually in the oven with the door cracked open. Avoid overmixing the batter to prevent too much air incorporation. Also, chilling it well before slicing helps.
Can I make this cheesecake without a springform pan?
Yes, but springform pans make it easier to remove the cheesecake without damaging it. If you don’t have one, line a regular pan with parchment paper or foil, leaving an overhang to lift it out.
Can I prepare the crust ahead of time?
Definitely. I often make the crust a day in advance and refrigerate it, which actually helps it set firmly.
Is it necessary to use both sour cream and heavy cream?
Using both adds a nice balance of tanginess and richness that gives this cheesecake its creamy texture. You can try just sour cream or just heavy cream, but the texture might be slightly different.
Can I freeze the whole cheesecake?
Yes, I wrap it tightly in plastic wrap and then foil before freezing. Thaw it overnight in the refrigerator before serving to maintain its texture.
Conclusion
This creamy baked cheesecake is my go-to dessert whenever I want something rich, smooth, and utterly satisfying. Its buttery crust and silky filling make it a timeless treat perfect for celebrations or just treating myself. I find that taking the time to let it chill properly pays off in every delicious bite. If I’m looking to impress or simply enjoy a comforting homemade dessert, this cheesecake never disappoints.
📖 Recipe:
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Creamy Baked Cheesecake
- Total Time: 5 hours 30 minutes (including chilling)
- Yield: 12 slices
- Diet: Vegetarian
Description
A rich and silky baked cheesecake with a smooth, creamy texture and a buttery graham cracker crust, perfect for any special occasion or whenever craving a decadent dessert.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy, about 3-4 minutes.
- Add the vanilla extract and mix well.
- Add eggs one at a time, beating on low speed after each addition just until combined, avoiding overmixing.
- Mix in the sour cream and heavy cream until smooth.
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake for 55-70 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Remove from oven and chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
To add a lemon twist, mix 1 tablespoon lemon zest and 1 tablespoon lemon juice into the filling.
Swirl in raspberry puree before baking for a marbled effect.
Use a chocolate cookie crust for extra indulgence.
Mini cheesecakes can be made in muffin tins with 25-30 minutes baking time.
For gluten-free, substitute gluten-free graham cracker crumbs or cookies.
Store leftovers covered in the fridge up to 5 days; freeze slices wrapped tightly up to 2 months.
Cool cheesecake gradually to avoid cracks and ensure smooth texture.
- Prep Time: 20 minutes
- Cook Time: 55-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg
