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!

Slice of cheesecake with berries

How to Make Cheesecake

This cheesecake is so smooth and creamy and served in a buttery graham cracker crust.

  1. Combine filling ingredients (per recipe below). Avoid overmixing as this will cause cracks.

Easy Homemade Cheesecake filling and crust

  1. Press prepared graham cracker crust at the bottom of a springform pan.
  2. Pour the filling into the crust.

Easy Homemade Cheesecake steps

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.

Cheesecake with raspberries and blueberries on top

Delicious Topping Options

This is what’s so great about cheesecake! There are dozens of toppings and sauces for every cheesecake occasion!

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.

Cheesecake with berries on top and in the background

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

Slice of cheesecake on a plate with berries
5 from 57 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Cheesecake Recipe

This homemade Cheesecake is so decadent, rich & creamy!
Prep Time 5 minutes
Cook Time 35 minutes
Cool time 55 minutes
Total Time 1 hour 35 minutes
Servings 12 pieces

Ingredients  

Crust:

  • 2 cups graham crumbs
  • 2 tablespoons sugar
  • 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.

Notes

Note: To avoid cracks, the springform pan can be wrapped in 2 layers of foil and placed pan of water to bake. Pour enough water in the pan to reach half way up the springform pan. Bake 50 minutes. 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.
5 from 57 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 433 | Carbohydrates: 32g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 130mg | Sodium: 380mg | Potassium: 121mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1136IU | Calcium: 76mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I love the simplicity of this recipe. Thank you. I’ve made it several times. I was out of graham crackers recently, so used IKEA ginger snaps instead and now I’ll never go back! The “new” crust was a hit.5 stars

  2. Great recipe! I looked through a dozen recipes trying to fine one that was easy but still baked —and not a lot of fancy ingredients. It turned out great and did not crack, even though I forgot to add the eggs 1 at a time. I put it in a 9×11 glass dish and did the water bath. Baked for 40 mins. It’s the 4th of July so I wanted to make a flag design with blueberries and strawberries.
    The only thing I would change is the crumb description. Because I do my crumb crust in the food processor, I added 2 pkgs of crackers, then had to add more sugar and butter to get the right consistency. I’m thinking I should only have added 1 pkg. Thanks again for a great recipe. It’s a keeper!5 stars

  3. Great recipe! I looked through a dozen recipes trying to fine one that was easy but still baked —and not a lot of fancy ingredients. It turned out great and did not crack, even though I forgot to add the eggs 1 at a time. I put it in a 9×11 glass dish and did the water bath. Baked for 40 mins. It’s the 4th of July so I wanted to make a flag design with blueberries and strawberries.
    The only thing I would change is the crumb description. Because I do my crumb crust in the food processor, I added 2 pkgs of crackers, then had to add more sugar and butter to get the right consistency. I’m thinking I should only have added 1 pkg. Maybe I’ll use the extra for crumb topping? Thanks again for a great recipe. It’s a keeper!5 stars

  4. This recipe is crap. Step by step meaning ingredients put into the cheesecake filling, how much and all that. Please be more specific.

    1. Hey Bob, All of the measurements and directions are in the full recipe (you might be looking at the overview). If you’re having trouble finding it, you can use the jump to recipe button at the top of the page. Hope that helps and enjoy the recipe!

  5. Hands down the best cheesecake i have ever made! I covered with foil, out of the oven the last 5 minutes and it turned out fantastic! I also added lemon sext to the mix and on top of the crust before pouring the mix over it. It was HUGE hit5 stars

  6. 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

    1. 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.

  7. 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.

  8. 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!5 stars

    1. 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.

  9. 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