Why You’ll Love This Recipe

This BEST Easy Cheesecake Recipe delivers a rich, creamy, and velvety dessert with minimal effort. With a buttery graham cracker crust and a luscious cream cheese filling, it’s a classic dessert perfect for any occasion. No water bath, no complicated steps—just simple ingredients and big flavor.

ingredients

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

graham cracker crumbssugarunsalted buttercream cheeseeggsvanilla extractheavy creamall-purpose flourlemon juice (optional, for a slight tang)

directions

Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.

In a bowl, mix graham cracker crumbs, melted butter, and a bit of sugar until combined. Press firmly into the bottom of the pan to form a crust.

Bake the crust for 8-10 minutes, then set aside to cool.

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

Add sugar and mix until fully incorporated.

Beat in the eggs one at a time, then add vanilla extract, flour, and heavy cream. Mix until just combined—don’t overmix.

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

Bake for 50-60 minutes, or until the edges are set and the center still slightly jiggles.

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

Refrigerate for at least 4 hours or overnight before serving.

Servings and timing

This recipe yields one 9-inch cheesecake (about 12 slices).
Preparation time: 20 minutes
Baking time: 50-60 minutes
Cooling and chilling time: 5 hours+
Total time: approx. 6 hours

Variations

Swirl in raspberry or blueberry puree before baking for a fruity twist.
Add crushed Oreos to the crust or filling for a cookies-and-cream version.
Top with caramel, chocolate ganache, or fresh fruit for extra flair.
Use a chocolate cookie crust instead of graham crackers for a richer base.

storage/reheating

Store cheesecake covered in the refrigerator for up to 5 days.
To freeze, wrap tightly in plastic wrap and foil; store for up to 2 months.
Thaw overnight in the refrigerator before serving.
Cheesecake is best served chilled; reheating is not recommended.

FAQs

Can I use low-fat cream cheese?

Full-fat cream cheese is best for a creamy texture, but you can substitute with low-fat—expect a slightly different texture.

Why did my cheesecake crack?

Overmixing, baking too long, or rapid cooling can cause cracks. Letting it cool gradually helps prevent this.

Do I need a water bath?

No, this recipe is designed to be easy and doesn’t require one.

Can I make this ahead of time?

Yes, it’s actually better when chilled overnight—perfect for prep-ahead desserts.

Can I use a different crust?

Absolutely—try chocolate wafer cookies, shortbread, or even pretzels for a salty twist.

What if I don’t have a springform pan?

You can use a deep dish pie plate or regular cake pan, but lining it with parchment makes removal easier.

Can I add toppings?

Yes, whipped cream, fruit compote, or chocolate sauce are all great choices.

Is lemon juice necessary?

It’s optional, but a bit of lemon adds brightness to the filling.

How do I know it’s done baking?

The edges should be set and the center should jiggle slightly when tapped.

Can I double the recipe?

Yes, just use a larger pan or bake two cheesecakes separately.

Conclusion

The BEST Easy Cheesecake Recipe offers everything you love about cheesecake—creamy, tangy, and rich—without the hassle. It’s the perfect dessert to impress guests or satisfy a personal craving with minimal effort. Make it once, and it’ll become your go-to classic.