BEST Easy Cheesecake Recipe

Why You’ll Love This Recipe

This BEST Easy Cheesecake Recipe delivers a rich, creamy, and smooth dessert with minimal effort and simple ingredients. With a buttery graham cracker crust and a luscious vanilla-flavored filling, this cheesecake is a classic that’s perfect for holidays, celebrations, or any time you’re craving a showstopping yet foolproof dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

this Recipe

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter (melted)

For the cheesecake filling:

• Cream cheese (softened)
• Granulated sugar
• Sour cream
• Vanilla extract
• Eggs

Optional topping:

• Fresh berries
• Whipped cream
• Fruit compote

Directions

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
4. Add the sour cream and vanilla extract, beating until just combined.
5. Add the eggs one at a time, mixing on low speed until fully incorporated. Do not overmix.
6. Pour the batter over the crust and smooth the top.
7. Bake for 45-50 minutes, until the edges are set and the center is slightly jiggly.
8. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
9. Refrigerate the cheesecake for at least 4 hours or overnight before slicing and serving.
10. Top with fresh berries, whipped cream, or fruit compote if desired.

Servings and Timing

This recipe serves about 12 slices.
Preparation time: 20 minutes
Baking time: 45-50 minutes
Cooling and chilling time: 5-6 hours
Total time: about 6-7 hours

Variations

• Add a swirl of chocolate, caramel, or raspberry sauce before baking for extra flavor.
• Swap graham crackers for crushed Oreos or digestive biscuits for a different crust.
• Stir in a little lemon zest for a bright, citrusy flavor.

Storage/Reheating

Store cheesecake covered in the refrigerator for up to 5 days.
To freeze, wrap slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
No reheating needed—serve chilled.

FAQs

Can I make this cheesecake without a springform pan?
Yes, you can use a deep pie dish or cake pan, but a springform pan makes removal much easier.

Can I skip the water bath?
This easy cheesecake doesn’t require a water bath—just be careful not to overbake to avoid cracks.

Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the creamiest texture, but low-fat can be used with slight texture differences.

Why is my cheesecake cracked?
Overbaking or rapid cooling can cause cracks. Letting it cool slowly in the oven helps prevent this.

Can I make mini cheesecakes with this recipe?
Yes, bake in a muffin tin with liners and reduce the baking time to about 20 minutes.

Conclusion

This BEST Easy Cheesecake Recipe is your ticket to a perfectly creamy, classic dessert without the stress. With a simple method and foolproof results, it’s ideal for beginners and seasoned bakers alike. Rich, smooth, and endlessly customizable, this cheesecake is sure to become your go-to favorite for every sweet occasion!

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