The Easiest Cheesecake Ever
Rich, creamy, and foolproof, *The Easiest Cheesecake Ever* lives up to its name with simple ingredients and effortless steps, perfect for beginners and seasoned bakers alike! This no-fail recipe combines a buttery graham cracker crust with a luscious, velvety cream cheese filling subtly enhanced by vanilla and sour cream for perfect texture and flavor. With just 20 minutes of prep time and straightforward baking instructions, it’s an ideal dessert for any occasion, from birthdays to dinner parties. Chill it overnight for flawless slices, and customize with your favorite toppings—fresh berries, chocolate drizzle, or whipped cream—to make it your own. Discover how easy it is to create a classic homemade cheesecake that tastes like it came from a bakery!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 1 cup Sour cream
Instructions
Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together using a hand mixer or stand mixer until smooth and creamy.
Add the vanilla extract and mix until well incorporated.
One at a time, add the eggs, mixing on low speed after each addition. Avoid overmixing the batter.
Gently fold in the sour cream until fully combined, ensuring the batter is smooth.
Pour the cream cheese filling over the prepared crust in the springform pan and smooth the top with a spatula.
Place the pan on the middle oven rack and bake for 50-55 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to set completely.
When ready to serve, loosen the cheesecake from the sides of the pan using a knife and release the springform ring carefully.
Slice and serve plain or with your favorite toppings such as fresh fruit, whipped cream, or a drizzle of chocolate or caramel sauce.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 39.5 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 143 mg | 11% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 144 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.
