Description
This Cream Cheese Cake is rich, creamy, and incredibly smooth, with a buttery graham cracker crust that adds the perfect crunch. Whether you’re making it for a special occasion or just to satisfy your dessert cravings, this easy homemade cheesecake is guaranteed to impress!
Ingredients
Scale
For the Crust:
- 2 cups crushed graham crackers
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
For the Optional Caramelized Top:
- 2 tablespoons granulated sugar
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing until just combined.
- Stir in vanilla extract and heavy cream, ensuring a smooth consistency.
- Assemble & Bake:
- Pour the filling over the cooled crust, smoothing the top.
- Bake for 40-45 minutes until the center is slightly jiggly but set.
- Turn off the oven, leave the cheesecake inside with the door slightly open for 30 minutes to cool gradually.
- Cool & Chill:
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours (preferably overnight) for the best texture.
- Optional Caramelized Top:
- Sprinkle 2 tablespoons of sugar evenly over the chilled cheesecake.
- Use a kitchen torch to caramelize the sugar until golden and crisp.
- Serve & Enjoy:
- Slice and serve plain or with toppings like fresh fruit, caramel sauce, or whipped cream.
Notes
- Use Room Temperature Ingredients: This ensures a smooth, lump-free batter.
- Avoid Overmixing: Overbeating the eggs can cause cracks in the cheesecake.
- Bake in a Water Bath: Place the springform pan in a larger pan with hot water for a smoother, crack-free texture.
- Chill Overnight: The flavors and texture improve after 8+ hours in the fridge.
- Store Leftovers Properly: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American