If you’re a fan of creamy, luscious desserts, this homemade cream cheese cake will quickly become your go-to treat. With its smooth texture and subtle tang, this cake is perfect for any occasion, from a cozy family dinner to an elegant celebration.
Why You’ll Love This Recipe
- Classic and timeless flavor: This cream cheese cake has the perfect balance of sweetness and tanginess.
- Easy to make: Straightforward steps make it approachable for bakers of all skill levels.
- Versatile: Dress it up with fresh fruits, sauces, or enjoy it plain.
- Perfect texture: Creamy, velvety, and absolutely indulgent.
- Crowd-pleaser: A guaranteed hit at gatherings and celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Graham cracker crumbs (for the crust)
- Unsalted butter (melted, for the crust)
Directions
- Preheat the oven: Set your oven to 325°F (165°C). Grease and prepare a springform pan.
- Make the crust: Combine graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of the pan to form an even layer. Bake for 8-10 minutes, then let cool.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Assemble the cake: Pour the cream cheese mixture over the crust. Smooth the top with a spatula.
- Bake: Place the pan in a water bath and bake for about 55-60 minutes, or until the center is slightly jiggly but set.
- Cool: Turn off the oven and let the cake cool in the oven with the door ajar for 1 hour. Transfer to a refrigerator and chill for at least 4 hours or overnight.
- Serve: Slice and serve plain or with your favorite toppings like fresh berries or fruit compote.
Servings and Timing
- Servings: 12
- Prep time: 20 minutes
- Cook time: 60 minutes
- Chill time: 4 hours
Variations
- Chocolate swirl: Add melted chocolate to part of the filling and swirl it in before baking.
- Fruit topping: Garnish with fresh berries, fruit preserves, or a drizzle of citrus glaze.
- Gluten-free: Use gluten-free graham crackers for the crust.
- Mini cheesecakes: Use a muffin tin with liners for individual servings. Reduce the baking time to 20-25 minutes.
- No-bake version: Replace the baked crust with a refrigerated one and use a gelatin-stabilized filling.
Storage/Reheating
- Refrigerator: Store the cake in an airtight container for up to 5 days.
- Freezer: Wrap the cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Cheesecake is best served cold or at room temperature. If reheating is needed, use a microwave in short bursts, but it’s not typically necessary.
FAQs
1. Can I use low-fat cream cheese?
Yes, but the texture may not be as rich and creamy.
2. Why does my cheesecake crack?
Overmixing or baking at too high a temperature can cause cracks. Use a water bath to prevent this.
3. Can I skip the sour cream?
You can substitute it with yogurt, but sour cream adds a unique tanginess.
4. How do I know when the cheesecake is done?
The edges should be set, and the center should jiggle slightly when shaken.
5. Can I make this ahead of time?
Absolutely! Cheesecake tastes even better the next day after chilling.
6. What toppings work best?
Fresh berries, whipped cream, chocolate drizzle, or caramel sauce are excellent choices.
7. How can I prevent the crust from getting soggy?
Use a springform pan wrapped in foil to prevent water from the bath from seeping in.
8. Can I use a different type of crust?
Yes, cookie crumbs or even brownie batter can be used for the crust.
9. What’s the best way to cut a cheesecake?
Use a sharp knife dipped in hot water and wiped clean between slices for perfect cuts.
10. Can I double the recipe?
Yes, but you’ll need a larger pan and adjusted baking time.
Conclusion
This homemade cream cheese cake is a classic dessert that never fails to impress. Its creamy texture and versatile flavor make it a delightful addition to any menu. Whether you’re baking for a special event or just treating yourself, this recipe delivers a perfect slice of indulgence every time.
PrintHomemade Cream Cheese Cake
This Homemade Cream Cheese Cake is a rich, creamy, and decadent dessert that’s perfect for any occasion. With a buttery graham cracker crust and a luscious cream cheese filling, this cake is sure to impress. It’s easy to make and always a crowd-pleaser!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 1 tbsp all-purpose flour
Optional topping:
- Fresh berries or fruit compote
- Whipped cream
Instructions
- Prepare the crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool while preparing the filling.
- Make the filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the sour cream, eggs, vanilla extract, and flour. Mix until just combined, being careful not to overmix.
- Assemble the cheesecake:
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- Cool and chill:
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, before serving.
- Serve:
- Top with fresh berries, fruit compote, or whipped cream before serving, if desired.
Notes
- Ensure all ingredients are at room temperature for the smoothest filling.
- Use a water bath during baking to prevent cracks (wrap the pan in foil and place it in a larger pan filled with hot water).
- Store leftovers in the refrigerator for up to 5 days.