Easy Cheesecake Recipe

This easy cheesecake is creamy, decadent, and surprisingly simple to make. Just four ingredients come together for a smooth, classic filling that bakes perfectly every time. Add fresh berries or any holiday topping you love.

Ingredient Tips

• Crust Mixture: Add a bit of sugar for sweetness and melted butter to bind the graham cracker crust. Use store-bought graham crumbs, or pulse graham crackers in a food processor to make your own. Swap the graham crackers for Biscoff cookies or vanilla wafers.
• Cream Cheese: Full-fat cream cheese (like Philadelphia) is recommended in this recipe. For a lighter version, low-fat cream cheese can be used, but the texture will be much softer.
• Eggs: Room temperature eggs mix smoothly into the batter. If short on time, place the eggs in a cup of warm water for 5 minutes to quickly reach room temperature.

How to Make Cheesecake

1. Prepare crust: Mix the graham crust ingredients and press them into a springform pan.
2. Prepare filling: Combine filling ingredients. Pour the cheesecake batter into the prepared crust.
3. Bake: Bake (full recipe below). Cool and chill before serving.

Serve With Your Favorite Toppings:

• Sauces: Top with your favorite, like caramel, chocolate, cranberry, blueberry, or strawberry sauce.
• Pie Fillings: Try this apple pie filling, homemade cherry pie filling, or lemon curd.
• Toppings: Sprinkle the top with crushed Oreos, top with berries or fresh fruit, or pipe on swirls of pumpkin dip.

Storing Leftovers

Keep cheesecake up to 5 days in the refrigerator, wrapped in plastic wrap or sealed in an airtight container. Keep the toppings separate until serving to maintain texture.

Store cheesecake in the freezer for up to 4 months. If you’d like to enjoy leftover cheesecake slices out of the freezer, slice the leftover cheesecake before freezing. Or freeze the cake as a whole and let it thaw in the refrigerator before serving.

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Did you enjoy this easy Cheesecake recipe? Leave a comment and rating below.

5 from 101 votes

Author Holly Nilsson

Easy Cheesecake Recipe

Author Holly Nilsson

Servings 12 pieces

A classic cheesecake that’s simple to make, perfectly creamy, and ideal for make-ahead entertaining.

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Servings 12 pieces

Prep Time 10 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Chill Time 4 hours hours

Total Time 5 hours hours 50 minutes minutes

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Equipment

• Mixing Bowls
• 9-inch Springform Pan
• Hand Mixer

Ingredients  

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Graham Cracker Crust:

• ▢ 2 cups graham cracker crumbs
• ▢ 2 tablespoons granulated sugar
• ▢ ⅔ cup melted unsalted butter

Cheesecake:

• ▢ 3 (8 ounce) packages cream cheese softened
• ▢ 1 cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 3 large eggs

Instructions 

• Preheat the oven to 350°F.
• In a medium bowl, combine graham crumbs, sugar, and butter. Mix until well combined and press into the bottom and about ¾-inch up the sides of a 9-inch springform pan.
• In a medium bowl, with a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until fluffy, scraping the sides as needed. Add the eggs, one at a time, beating until just incorporated (do not overbeat; this will cause cracks).
• Pour the cheesecake batter into the prepared crust and wrap the bottom of the springform pan in 2 layers of aluminum foil. Place the springform pan in a large roasting pan and pour enough water in the roasting pan to reach halfway up the springform pan. Bake for 50 to 55 minutes.
• Once the cheesecake is set, turn the oven off, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour.
• Remove from the oven and run a butter knife along the edges. Remove from springform pan and cool completely in the fridge for at least 4 hours or overnight.
• Remove springform pan and cool completely in the fridge at least 4 hours or overnight.

Notes

To Bake Without a Waterbath: A water bath (bain marie) is recommended to avoid cracks in the cheesecake. This cheesecake can be baked without a waterbath, but you may get some cracking in the top. To bake without a waterbath, place the cheesecake directly on the middle rack of the oven and bake for 35 to 45 minutes or until the center is almost set. (It will still be a tiny bit wobbly in the middle). Remove from oven and cool for 10 minutes. Gently run a knife around the edge of the crust to loosen. Cool for 45 minutes and then refrigerate 4 hours or overnight.

Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 4 months. 

5 from 101 votes

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 Cake, Dessert

Cuisine American

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