Easy Baked Cheesecake
Indulge in the creamy decadence of this Easy Baked Cheesecake, the perfect dessert for any occasion! With a buttery graham cracker crust and a luxuriously smooth cream cheese filling, this homemade cheesecake is as simple as it is impressive. Requiring just 20 minutes of prep time, it features pantry-friendly ingredients like softened cream cheese, sour cream, and a touch of vanilla extract for a rich and balanced flavor profile. The slow baking and cooling techniques ensure a velvety texture and prevent cracking, making this foolproof recipe ideal for beginners and seasoned bakers alike. Serve it chilled for a classic dessert that pairs beautifully with fresh berries, fruit sauces, or a dollop of whipped cream. Whether for family gatherings or special celebrations, this easy baked cheesecake is sure to delight every sweet tooth at the table!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 600 grams cream cheese, softened
- 150 grams granulated sugar
- 120 grams sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Place the pan in the refrigerator to chill while you make the filling.
In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until well combined.
Add the eggs, one at a time, beating on low speed and scraping down the sides of the bowl after each addition. Be careful not to overmix to avoid incorporating too much air.
Pour the cream cheese filling over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool slowly. This helps prevent cracking.
After cooling in the oven, remove the cheesecake and let it cool completely to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.
Run a thin knife around the edge of the pan before releasing the springform ring. Slice and serve your Easy Baked Cheesecake chilled. Enjoy!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 29.7 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 139 mg | 3% | |
*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.
