by Holly
Cheesecake is a rich and creamy dessert and I promise it’s not that hard to make. This simple four-ingredient filling is fail-proof and delicious, perfect topped with an assortment of berries or sauces!
You can’t go wrong with a savory pumpkin cheesecake in the fall or a tart lemon cheesecake in the spring, but this easy classic cheesecake recipe is perfect for any time of year!
How to Make Cheesecake
This cheesecake is so smooth and creamy and served in a buttery graham cracker crust.
- Combine filling ingredients (per recipe below). Avoid overmixing as this will cause cracks.
- Press prepared graham cracker crust at the bottom of a springform pan.
- Pour the filling into the crust.
Do you Need a Waterbath?
No, you don’t need to make a waterbath but it helps with even baking and it helps eliminate cracks. While it might seem like a bit of a task, I can assure you its easy to do and only takes a few minutes extra.
To avoid cracks, line two layers of aluminum foil around the outside of the springform pan and place in a large pan. Fill the pan halfway up with water. If you choose this method, bake and allow to cool for a bit in the oven. Cool in the refrigerator.
If you don’t use a water bath, your cheesecake will still be great. Remove the cheesecake from the oven and run a knife around the edge of the crust to loosen the cheesecake from the pan. Remove the pan from the cheesecake and let cheesecake cool completely in the refrigerator at least 4 hours.
Delicious Topping Options
This is what’s so great about cheesecake! There are dozens of toppings and sauces for every cheesecake occasion!
- Sweet: Strawberry, Cherry, Raspberry, Peach, Chocolate, and Caramel.
- Tart: Lemon or Cranberry.
- Savory: Pumpkin or Apple!
How Long Does Cheesecake Last?
Cheesecake will last about 5 days in the refrigerator as long as it is wrapped tightly or kept in an airtight container so it doesn’t absorb the odors from other items in the fridge.
Can You Freeze It?
You sure can! Whether you freeze whole or as individual portions, make sure they are sealed up tight in plastic wrap and then placed in zippered bags or in airtight containers. Be sure to date the cheesecake. It should last for about one month.
Let cheesecake thaw naturally in the refrigerator or at room temp before serving.
Easy Cheesecake Recipes
- Mini Cheesecakes – bite-sized!
- Instant Pot Cheesecake – so easy!
- Apple Cheesecake Pie – two favs combined!
- Oreo No Bake Cheesecake – light & fluffy
- Lemon Cheesecake – easy no-bake!
- Easy Sopapilla Cheesecake – rich & creamy
Easy Cheesecake Recipe
Prep Time 5 minutes
Servings 12 pieces
Ingredients
Crust:
- 2 cups graham crumbs
- 2 tablespoons sugar
- ⅔ cup butter melted
Cheesecake:
- 24 ounces cream cheese softened
- 1 cup sugar
- 1 teaspoon vanilla
- 3 eggs
Instructions
- Preheat oven to 350°F.
- Mix crust ingredients until well combined. Press into a 9" springform pan.
- Beat cream cheese, sugar and vanilla until fluffy.
- Add eggs one at a time, beating until just until incorporated (do not overbeat, this will cause cracks).
- Pour cheesecake into crust and bake 35-45 minutes *see note or until the center is almost set. (It will still be a tiny bit wobbly in the middle).
- Remove from oven and cool 10 minutes. Gently run a knife around the edge of the crust to loosen. Cool 45 minutes.
- Remove springform pan and cool completely in the fridge at least 4 hours or overnight.
Recipe Notes
This step is optional but allows the cheesecake to bake more evenly avoiding cracks.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
How do you lithe top of the cake from cracking? I put a pie pan filled with water, on the second rack in the oven and it still cracks more while it cools.
Thanks,
Janice
Things that can make a cheesecake crack can include cooling too fast. Turn the oven off, open the door slightly and allow the cheesecake to cool in the oven for 1 hour. Remove from the oven, remove from springform pan and cool completely in the fridge.
This step is optional but allows the cheesecake to bake more evenly avoiding cracks.
Just put in the oven so we’ll see how it comes out. I will say prep time listed on recipe was 5 minutes. It took far more than 5 minutes just making the crust!! Blending 2 cups of Graham crackers ( then the occasional crumb you’ll have to break up) adding ingredients was easy but then you have to put in pan and press firmly down and make sure to have crumbs along the sides of pan. Refrigerator over night but I’m hoping it came out ok. Thanks for recipe though! Wasn’t difficult at all. First time trying it.
You’re welcome! Enjoy the cheesecake!
Hi, thanks so much for your beautifully detailed yet simple recipe. I recommend and appreciate your specific directions regarding the water bath and have found that it works very well; now it is simply a part of the drill! There has been no issue with cracking or difficulty otherwise. It’s always a bit daunting making something with a “big name” that comes with critics and personal opinions for the first time since my twenties so it was the perfect thing to approach and perfect during this past first of the pandemic. It got to the point that once the cheesecakes appeared my fellow two sweet “roommates” of our locked-down family repeatedly hinted about when I would bake another! (The older of our two sons and his wife live safely overseas). Peace, love, and stay well!
So glad you have loved this recipe and found it to be approachable. I agree, it can seem like an intimidating procedure at first. Thank you for your review.
So in the same recipe blog your saying 35-45 min then remove. But on recipe note saying 50 min bake time and leave in the over with door cracked for 1 hour cool down . So which is it ? Lol
Both are correct. The longer cook time is if you follow the method in the notes with a water bath.