BEST Easy Cheesecake Recipe

This BEST Easy Cheesecake Recipe is creamy, rich, and perfectly sweet with a buttery graham cracker crust. No complicated techniques, no water bath, and minimal ingredients—just a classic cheesecake that comes out perfect every time. Whether you’re a beginner or a seasoned baker, this recipe delivers bakery-style results with ease.

ingredients

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

graham cracker crumbsunsalted buttersugar (granulated and powdered)cream cheesevanilla extracteggsour cream or heavy creamlemon juice (optional for brightness)

directions

Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

In a bowl, combine graham cracker crumbs, melted butter, and a bit of sugar. Press mixture into the bottom of the pan to form the crust. Bake for 8–10 minutes, then set aside to cool.

In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until creamy and lump-free.

Mix in sour cream (or heavy cream), vanilla extract, and lemon juice if using.

Add eggs one at a time, mixing on low speed just until combined—do not overmix.

Pour filling into cooled crust and smooth the top.

Bake for 45–55 minutes, or until edges are set and the center slightly jiggles.

Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.

Chill in the fridge for at least 4 hours or overnight before slicing.

Servings and timing

This recipe yields approximately 10–12 slices.Preparation time: 20 minutesBake time: 50 minutesCooling and chilling time: 5–6 hoursTotal time: about 6½ hours

Variations

Add a swirl of fruit preserves or chocolate before baking.

Top with fresh berries, caramel, or chocolate ganache after chilling.

Use crushed cookies instead of graham crackers for the crust.

Add a dash of cinnamon or nutmeg for warm flavor.

Make mini cheesecakes using muffin tins for individual servings.

storage/reheating

Store cheesecake covered in the refrigerator for up to 5 days.*Freeze slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight before serving.*No reheating needed—serve chilled or at room temperature.

FAQs

Do I need a water bath?

Not for this recipe—it’s designed to bake evenly without one.

Why did my cheesecake crack?

Overbaking or cooling too quickly can cause cracks. Letting it cool gradually helps.

Can I use low-fat cream cheese?

Full-fat is best for texture, but low-fat can work in a pinch—avoid fat-free.

What’s the best pan to use?

A 9-inch springform pan is ideal for easy removal and presentation.

Can I make this ahead?

Yes, it’s best when made a day in advance so it has time to chill and set.

How do I get a smooth top?

Use room temperature ingredients and mix on low speed to avoid bubbles.

Can I add flavorings?

Absolutely—try almond extract, citrus zest, or espresso powder for a twist.

Can I use a pre-made crust?

Yes, just pour the filling directly into the store-bought crust and bake accordingly.

How do I slice cleanly?

Wipe the knife clean between slices and use a warm knife for smooth cuts.

Is it okay to freeze the whole cheesecake?

Yes, wrap tightly and freeze. Thaw overnight in the fridge before serving.

Conclusion

The BEST Easy Cheesecake Recipe is your go-to for a foolproof, creamy dessert that impresses every time. With simple ingredients and no fancy steps, it’s a delicious, elegant treat perfect for holidays, birthdays, or any time you need a sweet and satisfying classic. Once you try it, you’ll never need another cheesecake recipe again.

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