Easy Cheesecake Recipe

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 10

Cool/Chill Time: 8

Total Time: 9 30

Servings: slices

Calories: 781kcal

This is the easiest way to make a baked cheesecake, so even beginners can make this beautiful dessert for any occasion!

Preheat oven to 350°F.
In a bowl combine the crushed graham crackers, sugar, and melted butter.
14 graham cracker sheets, ¼ cup granulated sugar, ½ cup unsalted butter
Transfer the mixture to a springform or pie pan and use a spatula or your fingers to press it into the bottom and onto the sides of the pan in an even layer.
Bake in the oven for 8-10 minutes. Remove from the oven to cool.

In a large bowl, using a hand mixer, beat the cream cheese and sugar until smooth.
24 ounces cream cheese, 1 cup granulated sugar
Add in the heavy cream, sour cream, and vanilla extract and continue beating until smooth.
1 cup heavy cream, ½ cup sour cream, 1 teaspoon pure vanilla extract
Add in the eggs and pinch of salt and beat until just combined.
3 large eggs, ⅛ teaspoon kosher salt
Pour the filling over the cooled crust.
Transfer the pan to a baking sheet and place in the oven to bake for about 60 minutes. The edges should be puffy and slightly browned. The middle should still be jiggly.
Let the cheesecake cool to room temperature, about 2 hours.
Refrigerate for at least 6 hours before serving.

When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
Use room temperature ingredients for best results.
Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
Let the cheesecake cool completely before chilling to prevent cracks.

Storage: Store easy cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.