By: Becky Hardin
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This Easy Cheesecake recipe is perfect for any newbies who want to learn how to make cheesecake! The ingredients list is pretty short, and the process couldn’t be simpler, but it still leads to the creamiest, fluffiest, most flavorful classic cheesecake filling on a graham cracker crust. Impress your guests (and yourself) with this beautiful and simple dessert!
Table of Contents
What’s in Homemade Cheesecake?
Crunchy graham cracker crust is layered with a creamy, sweet filling and baked until it’s all set and delicious.
- Graham Crackers: Used as the crust of this easy cheesecake, they provide a sweet and crunchy base.
- Granulated Sugar: Adds sweetness to the crust, and also helps to stabilize and set the filling.
- Unsalted Butter: Used in the crust to bind everything together.
- Cream Cheese: The main ingredient in the filling; it provides the creamy and tangy flavor and texture of the cheesecake.
- Heavy Cream: Adds richness and creaminess to the cheesecake filling.
- Sour Cream: Also adds creaminess and tanginess to the filling, and helps to balance the sweetness.
- Vanilla Extract: Homemade vanilla extract provides flavor and aroma to the cheesecake.
- Eggs: Help to bind and set the filling, and also provide structure and richness to the cheesecake.
- Kosher Salt: Enhances the flavors and balances the sweetness of the cheesecake filling.
Pro Tip: Make sure your ingredients are at room temperature so that they combine smoothly. To quickly bring cream cheese to room temperature, you can leave it out on the counter for 1-2 hours or microwave it for 10-15 seconds at a low power setting.
Variations on Easy Cheesecake
Once you known how to make cheesecake, you can start changing things up for more variation. Here are a few ideas:
- Crust: Swap out the graham crackers for your favorite cookie, like Oreos, Golden Oreos, Biscoff cookies, ginger cookies, snickerdoodles, chocolate chip cookies, peanut butter cookies, chocolate butter cookies, or shortbread cookies. Simply crush them up into crumbs before using!
- Chocolate Filling: Add ½ cup (42 grams) of unsweetened cocoa powder to the cream cheese and mix well until combined. Reduce the heavy cream to ¾ cup (170 grams) and add ¼ cup (43 grams) of melted semisweet chocolate.
- Caramel Filling: Add ½ cup (60 grams) of caramel sauce to the cream cheese mixture and mix until well combined. Reduce the heavy cream to ¾ cup (170 grams) to account for the additional liquid from the caramel sauce.
- Peanut Butter Filling: Add ½ cup of creamy peanut butter (135 grams) to the cream cheese mixture.
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What type of pan do I need to make a cheesecake?
Cheesecakes require the use of a springform pan. This type of pan allows for even baking, easy release, and less mess. If you don’t have one, you should be able to pick one up at most stores in the aisle with other baking pans.
Can I make cheesecake with fat-free cream cheese?
I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
Do I need to use a water bath?
Nope! I’ve designed this recipe to skip the complicated water bath and still achieve a great result.
How do I keep my cheesecake from cracking?
If you want to keep the cheesecake from cracking, turn the oven off, and let it cool with the door closed for a minimum of 1 hour and a maximum of 3 hours.
Why is my cheesecake gooey in the middle?
Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
How to Store
Store leftover homemade cheesecake in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or at room temperature.
How to Freeze
Freeze this easy cheesecake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
This easy cheesecake recipe is a great base for any flavor! Top yours off with some caramel sauce, chocolate sauce, lemon curd, or apple butter. It’d also be great with homemade magic shell, Symphony bar magic shell, or funfetti magic shell! Add a dollop of whipped cream, vanilla frosting, or chocolate fudge frosting for an even sweeter treat, or serve it up with a scoop of red velvet ice cream. Yum!
Recipe
Easy Cheesecake Recipe
5 from 2 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Cook: 1 hour hour 10 minutes minutes
Total: 9 hours hours 30 minutes minutes
Serves8 slices
This is the easiest way to make a baked cheesecake, so even beginners can make this beautiful dessert for any occasion!
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Ingredients
For the Crust
- 14 graham cracker sheets 221 grams, crushed
- ¼ cup granulated sugar 50 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
For the Cheesecake Filling
- 24 ounces cream cheese 680 grams, room temperature (3 bricks)
- 1 cup granulated sugar 200 grams
- 1 cup heavy cream 227 grams, room temperature
- ½ cup sour cream 114 grams, room temperature (or plain full-fat Greek yogurt)
- 1 teaspoon pure vanilla extract 4 grams
- 3 large eggs 150 grams, room temperature
- ⅛ teaspoon kosher salt
Recommended Equipment
Kitchen Scale (optional)
Instructions
For the Crust
Preheat oven to 350°F.
In a bowl combine the crushed graham crackers, sugar, and melted butter.
14 graham cracker sheets, ¼ cup granulated sugar, ½ cup unsalted butter
Transfer the mixture to a springform or pie pan and use a spatula or your fingers to press it into the bottom and onto the sides of the pan in an even layer.
Bake in the oven for 8-10 minutes. Remove from the oven to cool.
For the Cheesecake
In a large bowl, using a hand mixer, beat the cream cheese and sugar until smooth.
24 ounces cream cheese, 1 cup granulated sugar
Add in the heavy cream, sour cream, and vanilla extract and continue beating until smooth.
1 cup heavy cream, ½ cup sour cream, 1 teaspoon pure vanilla extract
Add in the eggs and pinch of salt and beat until just combined.
3 large eggs, ⅛ teaspoon kosher salt
Pour the filling over the cooled crust.
Transfer the pan to a baking sheet and place in the oven to bake for about 60 minutes. The edges should be puffy and slightly browned. The middle should still be jiggly.
Let the cheesecake cool to room temperature, about 2 hours.
Refrigerate for at least 6 hours before serving.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Use room temperature ingredients for best results.
- Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
- Let the cheesecake cool completely before chilling to prevent cracks.
Storage:Store easy cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Nutrition Information
Serving: 1slice Calories: 781kcal (39%) Carbohydrates: 56g (19%) Protein: 11g (22%) Fat: 59g (91%) Saturated Fat: 34g (213%) Polyunsaturated Fat: 3g Monounsaturated Fat: 15g Trans Fat: 0.5g Cholesterol: 228mg (76%) Sodium: 506mg (22%) Potassium: 233mg (7%) Fiber: 1g (4%) Sugar: 42g (47%) Vitamin A: 2125IU (43%) Vitamin C: 0.3mg Calcium: 150mg (15%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Cheesecake Recipes We Love
- New York Cheesecake
- No Bake Cheesecake
- Basque Cheesecake
- Chocolate Cheesecake
- Biscoff Cheesecake
- Macadamia Caramel Cheesecake
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