Easy Cheesecake Recipe
Rich, creamy, and irresistibly smooth, this Easy Cheesecake Recipe is the ultimate dessert for any occasion. With its buttery graham cracker crust and luscious cream cheese filling, this recipe delivers classic cheesecake perfection with minimal effort. Requiring just 20 minutes of prep time and a handful of simple ingredients like cream cheese, sour cream, and vanilla extract, this foolproof recipe guarantees a silky texture and delightful flavor in every bite. The step-by-step instructions ensure a hassle-free baking experience, including tips for preventing cracks and achieving that signature jiggle. Whether served plain or topped with fresh fruit, whipped cream, or a drizzle of chocolate, this homemade cheesecake is destined to impress. Ideal for beginners and seasoned bakers alike, this easy cheesecake is the perfect centerpiece for birthdays, holidays, or any sweet celebration.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 5 tablespoons Unsalted butter, melted
- 0.25 cups Granulated sugar
- 32 ounces Cream cheese, softened
- 1 cups Granulated sugar
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 4 Large eggs
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray.
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until the crumbs are evenly coated.
Press the mixture firmly and evenly onto the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar using an electric mixer 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, mixing on low speed after each addition just until incorporated. Do not overmix to avoid introducing too much air.
Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracks.
Remove the cheesecake from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.
Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve plain or with your favorite toppings, such as fresh fruit or whipped cream.
Nutrition Facts
Calories |
6196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 459.1 g | 589% | |
| Saturated Fat | 268.7 g | 1343% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2018 mg | 673% | |
| Sodium | 4468 mg | 194% | |
| Total Carbohydrate | 461.3 g | 168% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 342.4 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1431 mg | 110% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1477 mg | 31% | |
*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.
