Introduction

This simple and easy cheesecake recipe delivers a creamy, rich dessert that’s perfect for any occasion. With a buttery graham cracker crust and smooth cream cheese filling, it’s a classic treat that’s sure to impress your guests.

A round cheesecake with one slice cut out is shown on a white plate, placed on a white marbled texture. The cheesecake has two layers: a thick, creamy, smooth off-white filling on top, and a golden brown crumbly crust at the bottom and edges, about one-third the height of the whole cake. The cut slice reveals the clean, sharp edges of these layers. In the background on the right, there's a separate white plate holding the cut slice of cheesecake, with a fork beside it. On the top left, there's a white cup and saucer partially visible. A silver fork and a white cloth napkin are placed near the bottom left corner of the image. The lighting is soft and natural, highlighting the smooth texture of the cheesecake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
¼ cup all-purpose flour

Instructions

Step 1: Gather all ingredients and preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake.
Step 2: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until evenly coated, then press firmly into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool.
Step 3: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup granulated sugar and mix well. Stir in the vanilla extract.
Step 4: Add the eggs one at a time, beating well after each addition.
Step 5: Mix in the sour cream and all-purpose flour until the batter is smooth and creamy.
Step 6: Pour the cream cheese mixture over the cooled crust and spread it evenly.
Step 7: Bake the cheesecake for 55–60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Step 8: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.

Tips & Variations

Use room temperature cream cheese for a smoother filling with no lumps.
Add a bit of lemon zest or extract to the filling for a subtle citrus twist.
Try topping the cheesecake with fresh berries, fruit compote, or chocolate ganache for extra flavor.
For easy removal, run a knife around the edges of the cooled cheesecake before releasing the springform pan.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving. Reheat is not recommended as it can affect texture.

How to Serve

A slice of creamy cheesecake with three visible layers sits on a white plate with a thin dark rim. The bottom layer is a golden brown crumb crust, textured and firm. The middle layer is thick and smooth, off-white cheesecake filling with a dense but soft appearance. The top layer is a thin, glossy cream-colored surface, slightly uneven, showing a baked finish around the edge. A silver fork with ornate design rests on the plate beside the slice. In the blurred background on a second white plate, part of the whole cheesecake is visible, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is ideal because it allows easy removal without damaging the cheesecake. If using a regular pan, line it with parchment paper or foil with an overhang to lift the cheesecake out.

Why did my cheesecake crack on top?

Cracks often happen when the cheesecake is overbaked or cooled too quickly. To prevent cracks, bake until just set and allow the cheesecake to cool gradually in the oven with the door slightly open before refrigerating.

Simple & Easy Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

This simple and easy cheesecake recipe features a classic graham cracker crust and a rich, creamy cream cheese filling. Perfectly baked to a smooth texture, it is an ideal dessert for celebrations or casual indulgence.

Author: Marco
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Filling

4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
¼ cup all-purpose flour

Instructions

Gather Ingredients and Preheat Oven: Collect all your ingredients and preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake.
Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool.
Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until well combined. Add the vanilla extract and mix.
Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
Add Sour Cream and Flour: Mix in the sour cream and all-purpose flour until the mixture is smooth and creamy.
Pour Filling into Crust: Pour the cream cheese mixture over the cooled crust, spreading it evenly.
Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 55-65 minutes or until the edges are set and the center slightly jiggles when shaken.
Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight before serving to allow it to set fully.