Description
This Best Easy Cheesecake recipe is a creamy, smooth, and foolproof dessert, perfect for beginners and seasoned bakers alike. Featuring a buttery graham cracker crust and a rich, velvety cream cheese filling, this cheesecake bakes beautifully without the need for a water bath. Quick, easy, and delicious, it’s the perfect dessert for any occasion. Serve it with fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce for extra indulgence!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature
½ cup sour cream
½ cup heavy cream
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan and set aside.
- Make the Filling: Beat the softened cream cheese with a hand mixer until smooth. Add sugar and vanilla, and mix until creamy. Add eggs one at a time, mixing on low speed until just combined. Fold in sour cream and heavy cream until smooth.
- Assemble and Bake: Pour the filling over the crust, smooth the top, and place the pan on a baking sheet. Bake for 60-70 minutes, or until the edges are set, and the center is slightly jiggly.
- Cool: Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Release the cheesecake from the springform pan, slice, and garnish with fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce.
Notes
Make sure your cream cheese and eggs are at room temperature for a smooth filling.
To prevent cracking, avoid overmixing the batter and let the cheesecake cool gradually.
For a different crust, try using crushed Oreos or shortbread cookies instead of graham crackers.
Cheesecake can be made up to 2 days in advance and stored in the refrigerator. For longer storage, freeze for up to 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal