Easy Bake Cheesecake
Indulge in the creamy decadence of this *Easy Bake Cheesecake*, your go-to recipe for a rich, velvety homemade dessert that rivals any bakery. Featuring a buttery graham cracker crust and a luscious cream cheese filling sweetened with just the right touch of sugar and a hint of vanilla, this cheesecake is baked to golden perfection in only 60 minutes. With its smooth texture enhanced by sour cream and a no-fail technique to prevent cracking, this dessert is perfect for any occasion—whether it’s a cozy family dinner or an elegant party centerpiece. Chill it overnight for the ultimate flavor, then slice into a dessert that’s pure bliss. Perfectly balanced, beautifully simple, and irresistibly delicious!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 5 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 3 large Eggs
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Use the back of a spoon or measuring cup to ensure it's even. Set aside.
In a large mixing bowl, use an electric mixer to beat the cream cheese and 1 cup of granulated sugar until smooth and creamy, about 2 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully incorporated.
Beat in the eggs one at a time, mixing on low speed to avoid over-beating. Scrape down the sides of the bowl as needed.
Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any potential leaks, and transfer it to the preheated oven.
Bake for 60 minutes or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly ajar. This helps prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 6 hours or overnight for best results.
Release the springform pan before serving. Slice and enjoy!
Nutrition Facts
Calories |
5235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.0 g | 479% | |
| Saturated Fat | 219.6 g | 1098% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1581 mg | 527% | |
| Sodium | 3664 mg | 159% | |
| Total Carbohydrate | 420.4 g | 153% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 309.9 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1176 mg | 90% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1181 mg | 25% | |
*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.
