Why You’ll Love This Recipe

This BEST Easy Cheesecake Recipe delivers a rich, creamy dessert with a buttery graham cracker crust and a silky smooth filling—all without the need for a water bath. It’s beginner-friendly, versatile, and perfect for any occasion, whether you’re hosting a dinner party or treating yourself on a weekend. With just a few simple ingredients and steps, you’ll create a classic cheesecake that tastes like it came from a bakery.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsgranulated sugarsalted buttercream cheeseeggsvanilla extract sour creamall-purpose flourlemon juice (optional for brightness)

directions

Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 8-10 minutes, then set aside to cool.

In a large mixing bowl, beat softened cream cheese until smooth and creamy.

Add sugar and mix until well combined.

Mix in eggs one at a time, blending well after each addition.

Add vanilla extract, sour cream, flour, and optional lemon juice. Mix until just combined—do not overbeat.

Pour the batter over the cooled crust and smooth the top.

Bake for 50-60 minutes, or until the edges are set and the center still has a slight jiggle.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Remove and chill in the refrigerator for at least 4 hours, preferably overnight.

Release from the pan and serve plain or with toppings like berries, chocolate, or caramel.

Servings and timing

This recipe yields 12 slices.Preparation time: 20 minutesBaking time: 55-60 minutesCooling time: 1 hourChilling time: 4 hoursTotal time: 6 hours 20 minutes

Variations

Swirl in raspberry, blueberry, or chocolate sauce before baking for added flavor.

Add a layer of ganache or fruit preserves on top after chilling.

Use Oreo or digestive biscuits instead of graham crackers for the crust.

Fold in mini chocolate chips or chopped fruit into the batter for texture.

storage/reheating

Store cheesecake in an airtight container in the refrigerator for up to 5 days.For longer storage, wrap tightly and freeze for up to 2 months.Thaw overnight in the fridge before serving.To serve slightly warm, microwave individual slices for 10-15 seconds.

FAQs

Can I use low-fat cream cheese?

You can, but full-fat cream cheese gives the best texture and flavor.

Why did my cheesecake crack?

Cracks can result from overmixing or sudden temperature changes. Letting it cool slowly helps prevent this.

Do I need a water bath?

Not for this recipe—it’s designed to be easy without one, yet still comes out creamy and smooth.

Can I make this cheesecake ahead of time?

Yes, it actually tastes better after chilling overnight.

How do I know when it’s done?

The edges should be set, and the center should slightly jiggle when gently shaken.

Can I add fruit on top?

Absolutely—fresh berries, fruit compote, or canned pie filling all work well.

What’s the best way to slice cheesecake?

Use a hot knife, wiped clean between cuts, for smooth slices.

Can I use a different pan?

A springform pan is ideal, but a deep-dish pie pan can work in a pinch—just watch the baking time.

Is flour necessary?

A small amount of flour helps with structure, but you can omit it for a gluten-free version using a GF crust.

Can I make this crustless?

Yes, bake the filling in a greased dish for a crustless cheesecake variation.

Conclusion

This BEST Easy Cheesecake Recipe brings together classic flavor and a flawless texture with minimal effort. Whether you’re new to baking or a cheesecake enthusiast, this dessert is a dependable go-to that’s bound to impress. Top it as you like, slice it clean, and savor every creamy bite.