By Becky Hardin
Published Jul 21, 2023
This Easy Cheesecake recipe is perfect for any newbies who want to learn how to make cheesecake! The ingredients list is pretty short, and the process couldn’t be simpler, but it still leads to the creamiest, fluffiest, most flavorful classic cheesecake filling on a graham cracker crust. Impress your guests (and yourself) with this beautiful and simple dessert!
What’s in Homemade Cheesecake?
Crunchy graham cracker crust is layered with a creamy, sweet filling and baked until it’s all set and delicious.
- Graham Crackers: Used as the crust of this easy cheesecake, they provide a sweet and crunchy base.
- Granulated Sugar: Adds sweetness to the crust, and also helps to stabilize and set the filling.
- Unsalted Butter: Used in the crust to bind everything together.
- Cream Cheese: The main ingredient in the filling; it provides the creamy and tangy flavor and texture of the cheesecake.
- Heavy Cream: Adds richness and creaminess to the cheesecake filling.
- Sour Cream: Also adds creaminess and tanginess to the filling, and helps to balance the sweetness.
- Vanilla Extract: Homemade vanilla extract provides flavor and aroma to the cheesecake.
- Eggs: Help to bind and set the filling, and also provide structure and richness to the cheesecake.
- Kosher Salt: Enhances the flavors and balances the sweetness of the cheesecake filling.
Pro Tip: Make sure your ingredients are at room temperature so that they combine smoothly. To quickly bring cream cheese to room temperature, you can leave it out on the counter for 1-2 hours or microwave it for 10-15 seconds at a low power setting.
Variations on Easy Cheesecake
Once you known how to make cheesecake, you can start changing things up for more variation. Here are a few ideas:
- Crust: Swap out the graham crackers for your favorite cookie, like Oreos, Golden Oreos, Biscoff cookies, ginger cookies , snickerdoodles , chocolate chip cookies , peanut butter cookies , chocolate butter cookies , or shortbread cookies . Simply crush them up into crumbs before using!
- Chocolate Filling: Add ½ cup (42 grams) of unsweetened cocoa powder to the cream cheese and mix well until combined. Reduce the heavy cream to ¾ cup (170 grams) and add ¼ cup (43 grams) of melted semisweet chocolate.
- Caramel Filling: Add ½ cup (60 grams) of caramel sauce to the cream cheese mixture and mix until well combined. Reduce the heavy cream to ¾ cup (170 grams) to account for the additional liquid from the caramel sauce.
- Peanut Butter Filling: Add ½ cup of creamy peanut butter (135 grams) to the cream cheese mixture.
Cheesecakes require the use of a springform pan. This type of pan allows for even baking, easy release, and less mess. If you don’t have one, you should be able to pick one up at most stores in the aisle with other baking pans.
I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
Nope! I’ve designed this recipe to skip the complicated water bath and still achieve a great result.
If you want to keep the cheesecake from cracking, turn the oven off, and let it cool with the door closed for a minimum of 1 hour and a maximum of 3 hours.
Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
How to Store
Store leftover homemade cheesecake in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or at room temperature.
How to Freeze
Freeze this easy cheesecake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
This easy cheesecake recipe is a great base for any flavor! Top yours off with some caramel sauce , chocolate sauce , lemon curd , or apple butter . It’d also be great with homemade magic shell , Symphony bar magic shell , or funfetti magic shell ! Add a dollop of whipped cream , vanilla frosting , or chocolate fudge frosting for an even sweeter treat, or serve it up with a scoop of red velvet ice cream . Yum!
Ingredients1x2x3x
For the Crust
- ▢ 14 graham cracker sheets 221 grams, crushed
- ▢ ¼ cup granulated sugar 50 grams
- ▢ ½ cup unsalted butter 113 grams, melted (1 stick)
For the Cheesecake Filling
- ▢ 24 ounces cream cheese 680 grams, room temperature (3 bricks)
- ▢ 1 cup granulated sugar 200 grams
- ▢ 1 cup heavy cream 227 grams, room temperature
- ▢ ½ cup sour cream 114 grams, room temperature (or plain full-fat Greek yogurt)
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 3 large eggs 150 grams, room temperature
- ▢ ⅛ teaspoon kosher salt
Instructions
For the Crust
- Preheat oven to 350°F.
- In a bowl combine the crushed graham crackers, sugar, and melted butter. 14 graham cracker sheets, ¼ cup granulated sugar, ½ cup unsalted butter
- Transfer the mixture to a springform or pie pan and use a spatula or your fingers to press it into the bottom and onto the sides of the pan in an even layer.
- Bake in the oven for 8-10 minutes. Remove from the oven to cool.
For the Cheesecake
- In a large bowl, using a hand mixer, beat the cream cheese and sugar until smooth. 24 ounces cream cheese, 1 cup granulated sugar
- Add in the heavy cream, sour cream, and vanilla extract and continue beating until smooth. 1 cup heavy cream, ½ cup sour cream, 1 teaspoon pure vanilla extract
- Add in the eggs and pinch of salt and beat until just combined. 3 large eggs, ⅛ teaspoon kosher salt
- Pour the filling over the cooled crust.
- Transfer the pan to a baking sheet and place in the oven to bake for about 60 minutes. The edges should be puffy and slightly browned. The middle should still be jiggly.
- Let the cheesecake cool to room temperature, about 2 hours.
- Refrigerate for at least 6 hours before serving.
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer
Becky’s Tips
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Use room temperature ingredients for best results.
- Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
- Let the cheesecake cool completely before chilling to prevent cracks.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cheesecake Recipes We Love
- New York Cheesecake
- No Bake Cheesecake
- Basque Cheesecake
- Cheesecake with Strawberries
- Chocolate Cheesecake
- Biscoff Cheesecake
- Macadamia Caramel Cheesecake
Easy Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer
Ingredients
For the Crust
- 14 graham cracker sheets 221 grams, crushed
- ¼ cup granulated sugar 50 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
For the Cheesecake Filling
- 24 ounces cream cheese 680 grams, room temperature (3 bricks)
- 1 cup granulated sugar 200 grams
- 1 cup heavy cream 227 grams, room temperature
- ½ cup sour cream 114 grams, room temperature (or plain full-fat Greek yogurt)
- 1 teaspoon pure vanilla extract 4 grams
- 3 large eggs 150 grams, room temperature
- ⅛ teaspoon kosher salt
Instructions
For the Crust
- Preheat oven to 350°F.
- In a bowl combine the crushed graham crackers, sugar, and melted butter. 14 graham cracker sheets, ¼ cup granulated sugar, ½ cup unsalted butter
- Transfer the mixture to a springform or pie pan and use a spatula or your fingers to press it into the bottom and onto the sides of the pan in an even layer.
- Bake in the oven for 8-10 minutes. Remove from the oven to cool.
For the Cheesecake
- In a large bowl, using a hand mixer, beat the cream cheese and sugar until smooth. 24 ounces cream cheese, 1 cup granulated sugar
- Add in the heavy cream, sour cream, and vanilla extract and continue beating until smooth. 1 cup heavy cream, ½ cup sour cream, 1 teaspoon pure vanilla extract
- Add in the eggs and pinch of salt and beat until just combined. 3 large eggs, ⅛ teaspoon kosher salt
- Pour the filling over the cooled crust.
- Transfer the pan to a baking sheet and place in the oven to bake for about 60 minutes. The edges should be puffy and slightly browned. The middle should still be jiggly.
- Let the cheesecake cool to room temperature, about 2 hours.
- Refrigerate for at least 6 hours before serving.
Notes
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Use room temperature ingredients for best results.
- Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
- Let the cheesecake cool completely before chilling to prevent cracks.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
