Description
Create the ultimate creamy cheesecake with this easy, fuss-free recipe—no water bath required! With a graham cracker crust and rich cream cheese filling, this versatile dessert is perfect for any occasion.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
For the Filling:
- 24 oz cream cheese, softened (3 blocks)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Prepare the Crust:
Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan, forming an even layer. Set aside. - Make the Filling:
In a large mixing bowl, beat softened cream cheese on low speed until smooth and creamy. Gradually add sugar, mixing until well incorporated. Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract until just combined, being careful not to overmix. - Assemble and Bake:
Pour the cream cheese mixture over the prepared crust, spreading it evenly. Bake for 25 minutes, or until the edges are set and the center wobbles slightly when gently shaken. - Cool Gradually:
Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 45-60 minutes. This gradual cooling helps prevent cracks. Once cooled, bring to room temperature and refrigerate for at least 4 hours, preferably overnight. - Serve:
Carefully remove the cheesecake from the springform pan. Slice and serve plain, or top with fresh fruit, whipped cream, chocolate sauce, or your favorite garnish.
Notes
- Avoid Cracks: Mix on low speed to avoid incorporating too much air, and cool gradually to minimize cracking.
- Crust Alternatives: Use Oreo cookies, gingersnaps, or digestive biscuits instead of graham crackers for variety.
- Make Ahead: Cheesecake can be made up to 2 days in advance and stored in the refrigerator.
