Need a simple Cheesecake recipe that turns out thick and creamy every time? This homemade cheesecake has been a family favorite for years!
When I want a cool and fluffy cheesecake, I make my Easy Cherry Cheesecake. But when I want an indulgent traditional cheesecake, this is my go-to recipe.
I got this cheesecake recipe from my friend Jeni, and it is simply heavenly!! The filling is so creamy and wonderful. It tastes just as good as any cheesecake you can buy at a restaurant, but it is so easy to make at home.
How Do You Make A Cheesecake?
Making homemade cheesecake is actually quite simple. After pressing the graham cracker crust ingredients into a springform pan, you just pour the cheesecake filling on top. Some cheesecake recipes require a water bath, but this one does not.
When this cheesecake is almost finished baking, you add a sour cream topping, which adds another layer of creaminess and depth of flavor. Cheesecake will set up as it cools, and most cheesecake recipes are even better after being stored in the refrigerator overnight.
One thing I love about this cheesecake recipe is that it never cracks on the top like some I’ve tried. Of course even if it did, the sour cream layer would cover up any cracks. Bonus!
You can serve your cheesecake plain, but we like it with fresh fruit, or even pie filling. Absolutely scrumptious!
If you are looking for a basic baked cheesecake recipe that turns out perfect every time, your search is over!
Tips for Making Cheesecake:
-Make sure your cream cheese is completely softened to room temperature to avoid lumps. I like to leave mine out on the counter for several hours.
-You can use light (or neufchatel) cream cheese for this recipe. I did this time around. You end up with a softer and creamier end product. When I use light cream cheese, I always bake it for at least the full 65 minutes.
-To avoid having your cheesecake crack, don’t over-beat the filling after you have the eggs, don’t open the oven door while it is baking, and do not over-bake your cheesecake. The center should be a bit jiggly, it will set as it cools. It also helps to cool the cheesecake slowly, and away from drafts.
-Butter sometimes leaks out the bottom of the springform pan, so I always bake my cheesecakes on a cookie sheet lined with foil for easy clean-up.
Hope that helps. Get ready to enjoy a slice of absolutely incredible cheesecake!
Love cheesecake? Here are a few more recipes to try:
Homemade Cheesecake Recipe
- 1 1/2 cups graham cracker crumbs
- 3 Tbsp sugar
- 6 Tbsp butter, melted
- 1 tsp cinnamon (optional, I didn't add)
- 3 8 oz pkg cream cheese (I used light)
- 1 cup sugar
- 3 eggs
- 3/4 tsp vanilla
- 1 cup sour cream (light and fat free work fine)
- 2 Tbsp sugar
- 1/2 tsp vanilla
- Finely crush graham crackers in a food processor (or buy pre-made crumbs.)
- Combine all crust ingredients and press firmly into a 9 or 10 inch springform pan, lining bottom and about one inch up the sides. Set aside.
- For filling, beat cream cheese in a large mixing bowl till fluffy. Add sugar a little at a time, beat till completely smooth.
- Gently beat in eggs one at a time, then add vanilla. Beat till just smooth. Pour into crust.
- Place cheesecake on a cookie sheet lined with foil. Bake at 300° for 60-65 minutes. The center will still be jiggly, but it will set as it cools.
- Combine topping ingredients and pour over top of cheesecake. Return to the oven and bake for 10 more minutes. Cool and chill.
-Light cream cheese sets up softer than regular cream cheese, so if you use it, add a few minutes to the cooking time. Mine usually takes the 65 minutes.
Amount Per Serving: Calories: 437Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 130mgSodium: 296mgCarbohydrates: 34gFiber: 0gSugar: 27gProtein: 6g