Creamy Baked Cheese Cake (Print Version)
Smooth, luscious cake with tangy cream cheese on a crisp, buttery crust—perfect for dessert lovers.
# Components:
→ Crust
01 - 1 and 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Filling
04 - 32 ounces cream cheese, softened
05 - 1 cup granulated sugar
06 - 4 large eggs
07 - 1 cup sour cream
08 - 1 teaspoon vanilla extract
→ Topping (optional)
09 - 1/2 cup sour cream
10 - 2 tablespoons powdered sugar
11 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then allow to cool.
03 - Beat cream cheese and granulated sugar with a mixer on medium speed until smooth and creamy. Add eggs one at a time, blending well after each. Mix in sour cream and vanilla extract until just combined.
04 - Pour filling over cooled crust. Smooth the surface, then bake in the preheated oven for 55 to 65 minutes, or until center is almost set. Turn off oven, leaving cake inside with the door slightly ajar for 1 hour.
05 - Remove pan from oven and allow cheesecake to cool completely on a wire rack. Refrigerate at least 4 hours or overnight for optimal texture.
06 - Whisk sour cream, powdered sugar, and vanilla extract. Spread over chilled cheesecake before serving if desired.
# Expert Advice:
01 -
- Easy to make with simple ingredients
- Perfect for make ahead and sharing
- Creamy texture with just the right tang from the cream cheese
- Customizable with lots of topping options from berries to caramel sauce
02 -
- Great source of protein thanks to all the cream cheese and eggs
- Leftovers last up to a week and flavors only get better with time
- This cheesecake can be frozen whole or in slices for up to two months
03 -
- Always chill the cheesecake fully before slicing. If you cannot wait the texture will not be set and it tends to stick to the knife.
- Lightly brushing the inside of your springform pan with butter ensures the crust comes out clean. I used to skip this step and the crust sometimes broke so now I always take the time.