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Slice of cheesecake on a plate with fruit for How to Make a Cheesecake.
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5 from 11 votes

Easy Cheesecake

This Easy Cheesecake Recipe makes a rich, ultra creamy vanilla cheesecake with a buttery graham cracker crust and endless topping ideas for any occasion.
Prep Time10 minutes
Cook Time40 minutes
Refrigerate3 hours
Total Time3 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: how to make cheesecake
Servings: 8 people
Calories: 365kcal
Author: Emily Walker

Equipment

  • Electric Mixer
  • Mixing Bowls
  • Pie Pan

Ingredients

  • 16 ounces cream cheese softened to room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 eggs room temperature
  • Graham cracker pie crust

Instructions

  • Mix softened cream cheese, sugar, and vanilla until creamy. Beat for at least 3 minutes or until there are no lumps of cream cheese. 
    Hand holding mixer whisk with cream cheese whipped to show How to Make a Cheesecake.
  • Slowly beat the eggs in - one at a time blending well between each one. Do not over mix.
    Mixer bowl with cream cheese mixture and one egg to show How to Make a Cheesecake.
  • Pour into crust. Bake on a cookie sheet at 350 for 40 min.
    Bowl of filling pouring into graham cracker pie crush to show How to Make a Cheesecake.
  • Cool on the countertop or wire rack.
    Baked cheesecake on a cooling rack to show How to Make a Cheesecake.
  • Once the cheesecake comes to room temperature, cover with plastic wrap and refrigerate at least 3 hours before decorating or serving.
    Baked cheesecake in a pie plate with fresh sliced strawberries and blueberries on the side to show How to Make a Cheesecake.
  • Top with your favorite fruits, candy, or pie filling.
    Cheesecake with a ring of sliced strawberries on top and blueberries on the side to show How to Make a Cheesecake.

Video

Notes

  • Use room temperature ingredients: Let cream cheese and eggs sit out for a few hours so the filling mixes smoothly with fewer lumps.
  • Don’t overmix the eggs: Add eggs one at a time on the lowest speed, just until blended. Too much mixing adds air and can cause cracks.
  • Bake on a cookie sheet: Place the cheesecake pan on a cookie sheet for even baking, to protect the crust from over-browning, and to make it easier to move.
  • No need to pre-bake the crust: Whether using a homemade or store-bought graham cracker crust, don’t bake it first—this recipe bakes the crust and filling together.
  • For clean slices: Start cutting from the center out. Dip a butter knife in water between cuts for neat, smooth slices.

Nutrition

Calories: 365kcal