The Best Easy Cheesecake Recipe

Introduction

This easy cheesecake recipe delivers a creamy, smooth dessert that’s perfect for any occasion. With a buttery graham cracker crust and a silky filling, it’s sure to impress without complicated steps.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 4 Tbsp granulated sugar
• 6 Tbsp unsalted butter, melted
• 1 tsp vanilla extract (for crust)
• 3 (8 oz) packages cream cheese, softened to room temperature
• 3/4 cup granulated sugar (for filling)
• 3 eggs, at room temperature
• 2 tsp vanilla extract (for filling)
• Optional toppings: berries, caramel sauce, chocolate chips, lemon curd, whipped cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Use a food processor to pulse about 10-12 graham cracker sheets into fine crumbs.
3. Step 3: Add 4 tablespoons sugar, 1 teaspoon vanilla extract, and melted butter to the crumbs and pulse until combined.
4. Step 4: Press the graham cracker mixture firmly into the bottom and up the sides of your baking dish. Set aside.
5. Step 5: Beat cream cheese on low speed with a hand or stand mixer for 5–10 seconds.
6. Step 6: Slowly add 3/4 cup sugar while mixing on low, scraping the bowl as needed. Add 2 teaspoons vanilla extract and mix until combined.
7. Step 7: Add eggs one at a time, mixing after each. Scrape down the bowl and mix on low until the filling is smooth and silky.
8. Step 8: Pour the cheesecake batter over the crust and spread evenly.
9. Step 9: Bake for 22–25 minutes, until the center jiggles slightly when the dish is gently shaken.
10. Step 10: Turn off the oven, crack the door, and let the cheesecake cool slowly for 45–60 minutes.
11. Step 11: Let the cheesecake cool to room temperature on the counter.
12. Step 12: Chill in the refrigerator for at least 4 hours or overnight for best results.
13. Step 13: Cut and serve with your preferred toppings such as berries or whipped cream.
14. Step 14: Refrigerate any leftovers promptly.

Tips & Variations

• For a gluten-free crust, substitute graham crackers with gluten-free cookies.
• Room temperature ingredients mix better and help avoid lumps in your batter.
• Add lemon zest to the filling for a bright, citrus twist.
• Top with fresh fruit or drizzle with caramel for extra flavor and presentation.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. To reheat, bring slices to room temperature for better texture, or enjoy chilled as is.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust instead of graham cracker?

Yes, crushed digestive biscuits, cookies, or even a nut-based crust can work well as alternatives to graham crackers.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center jiggles slightly when you gently shake the pan. It will firm up as it cools.

The Best Easy Cheesecake Recipe

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★★★★★

4.9 from 57 reviews

A simple and delicious cheesecake recipe featuring a homemade graham cracker crust and creamy, smooth filling. Perfect for any occasion, this cheesecake pairs wonderfully with various toppings like berries, caramel, and whipped cream.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 5 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs (about 10–12 sheets)
• 4 Tbsp granulated sugar
• 6 Tbsp unsalted butter, melted
• 1 tsp vanilla extract

Filling

• 3 (8 oz) packages cream cheese, softened to room temperature
• 3/4 cup granulated sugar
• 3 eggs, at room temperature
• 2 tsp vanilla extract

Toppings (optional)

• Berries
• Caramel sauce
• Chocolate chips
• Lemon curd
• Whipped cream

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
2. Prepare Graham Cracker Crust: Using a food processor, pulse the graham cracker sheets until they are fine crumbs. Then add sugar, vanilla extract, and melted butter. Pulse again until the mixture is well combined.
3. Form the Crust: Pour the graham cracker crumb mixture into a baking dish. Press the crumbs firmly into the bottom and up the sides of the dish to create an even crust. Set aside.
4. Beat Cream Cheese: Using a hand or stand mixer, beat the softened cream cheese on low speed for 5-10 seconds until smooth.
5. Add Sugar and Vanilla: Slowly add the granulated sugar to the cream cheese while mixing on low speed. Scrape down the bowl as needed. Add vanilla extract and mix until fully incorporated.
6. Add Eggs: Add eggs one at a time into the mixture, beating after each addition on low speed. Scrape the sides of the bowl and mix until the filling is silky smooth and evenly combined.
7. Assemble Cheesecake: Pour the cream cheese filling over the prepared graham cracker crust. Spread it evenly with a spatula.
8. Bake: Bake in the preheated oven for 22-25 minutes, or until the center slightly jiggles when the dish is gently moved. Approximately 24 minutes works best.
9. Cool Gradually in Oven: Turn off the oven and crack the door open. Let the cheesecake cool slowly inside for 45-60 minutes to prevent cracking.
10. Cool at Room Temperature: Remove the cheesecake from the oven and continue cooling on the counter until it reaches room temperature.
11. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow flavors to develop and set properly.
12. Serve: Slice and serve the cheesecake with your choice of toppings like berries, caramel sauce, chocolate chips, lemon curd, or whipped cream.
13. Store Leftovers: Keep any leftover cheesecake refrigerated to maintain freshness.

Notes

• For best results, ensure cream cheese and eggs are at room temperature before mixing.
• Cooling the cheesecake gradually helps prevent cracks.
• Chilling overnight enhances flavor and texture.
• Use a springform pan if you have one for easier removal.
• Feel free to experiment with different toppings to personalize your cheesecake.

Keywords: cheesecake, easy cheesecake recipe, homemade cheesecake, graham cracker crust, creamy cheesecake, classic dessert