Here’s a classic, easy Cream Cheese Cake (cheesecake) recipe that’s smooth, rich, and beginner-friendly 🍰
Cream Cheese Cake (Classic Cheesecake)
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
Filling
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or heavy cream
Instructions
- Preheat oven to 325°F (165°C).
- Make the crust
Mix graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes, then set aside. - Make the filling
Beat cream cheese until smooth.
Add sugar and mix well.
Beat in eggs one at a time.
Mix in vanilla and sour cream until smooth (don’t overmix). - Bake
Pour filling over crust.
Bake 45–50 minutes, until center is slightly jiggly. - Cool slowly
Turn oven off, crack the door, and let cake cool inside for 1 hour.
Then refrigerate at least 4 hours (overnight is best).
Topping Ideas
- Fresh strawberries or blueberries
- Cherry pie filling
- Honey or caramel drizzle
- Whipped cream
Tips
- Room-temperature cream cheese = smoother cake
- Don’t overbeat or it may crack
- For extra creaminess, add 1 tbsp cornstarch
If you want, I can share a no-bake version, mini cheesecakes, or flavored (chocolate, strawberry, Oreo) versions too 😊