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The Best Easy Cheesecake


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  • Author: Isabella
  • Total Time: 6 hours (including cooling)
  • Yield: 12 servings
  • Diet: Vegetarian

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

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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