Easiest Cheesecake
Indulge in the creamy decadence of the "Easiest Cheesecake" — the ultimate dessert that combines rich flavor with effortless preparation. This foolproof recipe features a buttery graham cracker crust and a luscious, velvety filling made with tangy sour cream, silky cream cheese, and a hint of vanilla. With just 15 minutes of prep time and simple ingredients you likely already have on hand, you'll create a homemade cheesecake that rivals any bakery. Whether you're planning a casual family dinner or an elegant celebration, this dessert is sure to impress. Perfect for cheesecake lovers, this recipe delivers a smooth, crack-free finish with minimal effort. Serve chilled for a show-stopping treat that everyone will adore!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.333 cup Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese (softened)
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 0.5 cup Sour cream
Instructions
Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by lightly greasing it.
In a medium mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until evenly combined.
Press the crumb mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar together until smooth and creamy, using a hand or stand mixer on medium speed.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Fold in the sour cream until fully incorporated and the batter is smooth.
Pour the cheesecake batter over the prepared crust, spreading it out evenly.
Bake in the preheated oven for 50–55 minutes or until the center is slightly jiggly but the edges are set.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight for best results.
Carefully remove the sides of the springform pan before serving. Slice and enjoy your creamy cheesecake!
Nutrition Facts
Calories |
3992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.7 g | 351% | |
| Saturated Fat | 158.8 g | 794% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1104 mg | 368% | |
| Sodium | 2777 mg | 121% | |
| Total Carbohydrate | 350.7 g | 128% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 243.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 770 mg | 59% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 887 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
