Easy Cheesecake
This easy and creamy cheesecake is absolutely delicious! Make your own crust or use store-bought. This recipe comes out perfect every time!
A Simple And Creamy Cheesecake
This is one of the easiest cheesecakes you will ever make. Cross my heart. And forget about all those cheesecake recipes from the past where you had to leave the oven door open for 5 hours after baking for the cheesecake to set. This recipe has an easy baking method that takes all of the scariness out of making cheesecake.
Make A Homemade Or Use Store-Bought Crust
I give directions below for both. Most times I am just picking up a store-bought graham cracker crust. When buying a graham cracker crust for this recipe, you will want to look for the one that says “2 extra servings” on the packaging.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- graham cracker crumbs – you can buy these from the store or add some graham crackers to a food processor.
- sugar – you can use a sugar substitute here if necessary
- melted butter – this is for the crust. You can use salted or unsalted, whatever you prefer.
- cream cheese – see my post on How to Soften Cream Cheese Quickly
- sour cream – you won’t taste this as a separate ingredient. My husband hates sour cream but he has no idea it is in there. This adds to the creaminess of the cheesecake.
- vanilla extract
- lemon juice (optional) – if you are going to use the lemon juice, make sure it is fresh squeezed, don’t use the bottled stuff as it is far too acidic.
- eggs – if you have time, let them come to room temperature. This helps them mix into the batter much easier.
How To Make Easy Cheesecake:
Preheat oven to 300F degrees. Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan. Chill in the refrigerator while preparing the filling.
Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer. Add eggs one at a time to the mixture and thoroughly combine. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.).
Pour filling into prepared pie crust.
Bake for about 65-70 minutes.
Chill in the refrigerator a few hours before serving. Optional: top with cherry or strawberry pie filling or drizzle with caramel sauce.
Craving More Recipes?
- No-Bake Chocolate Chip Cheesecake
- Cherry Cheesecake Bars
- No-Bake Cheesecake
- Cherry Cheesecake Dip
- Easy Butter Pecan Cheesecake
- New York Cheesecake
- Strawberry Cream Cheese Pie
- Blueberry Cheesecake
- Strawberry Cheesecake Parfaits
- Strawberry Sauce Topping
Easy and Creamy Cheesecake
Ingredients
For the crust: (see notes below)
- 1-¼ cup graham cracker crumbs
- 3 Tablespoons sugar
- ⅓ cup melted butter
For the filling:
- 2 (8 ounce) blocks cream cheese, softened to room temperature
- 1 cup sugar
- 3 Tablespoons sour cream
- ½ Tablespoon vanilla extract
- ½ Tablespoon lemon juice (optional)
- 2 large eggs
Instructions
For the crust:
- In a medium bowl mix together 1-¼ cup graham cracker crumbs, 3 Tablespoons sugar and 1/3 cup melted butter until fully combined (it should look like wet sand.) Pack mixture firmly into bottom and sides of 9-inch pie pan.
- Chill in the refrigerator while preparing the filling.
For the filling:
- Preheat oven to 300F degrees.
- In the bowl of a stand mixer or in a bowl using an electric hand mixer, mix together 2 (8 ounce) blocks cream cheese, softened to room temperature, 1 cup sugar, 3 Tablespoons sour cream, ½ Tablespoon vanilla extract and ½ Tablespoon lemon juice until combined and smooth.
- Add eggs one at a time to the mixture and thoroughly combine.The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes).
- Pour into pie crust.
- Bake for about 65-70 minutes at 300F degrees. It should still be slightly jiggly in the middle. I will then prop the door open of the oven just slightly for about an hour to let it cool. Then put it into the refrigerator and allow cheesecake to cool completely before serving (about 3-4 hours.)
Video
Notes
- If you use a pre-made graham cracker crust, try to look for the crusts that says “2 extra servings.” If you can’t find it, just go with the regular ones. You will have a tad bit of filling leftover.
- This cheesecake can be made a day ahead of when you need to serve. Just keep it in the refrigerator.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: February 2011
Updated and re-published: April 2019
A 9″ pie pan is just the right amount for this creamy, smooth, and flavorful dessert! I baked it at 325° for about 90 minutes till it was barely set in the middle. (My oven is 25° off.) Topping was a cooked sauce I made using frozen blueberries and blackberries. Doesn’t need whipped cream!
hello, I have a question if I’m wanting to do this in a 9×13 pan. Would I just double this recipe & how long would I bake it for?
Hey! I’m sorry, I haven’t tested this in a 9×13 so really can’t say. I don’t like to guess and have someone waste ingredients because I guessed wrong. If you need for more people, you might be better off just making two cheesecakes to ensure best results 🙂
I’ve been making this cheesecake for a few years now on special occasions by request from family. It’s perfectly rich and just the right size. I serve it with homemade triple berry sauce and homemade whipped cream. Love this recipe!
I have used the same recipes for years but wanted to try something new. This recipe is soooo good and easy. I added some cinnamon to the crust and because I was out of vanilla used a bourbon infused honey I had on hand.
this is my 2nd time using this recipe! and OH my goodness is it incredible both times. 1st time was the very 2st time I made a cheesecake ever and thanks to your recipe its definitely a family favorite for the holidays or just cause. ❤️
I’ve made this numerous times and it has been nearly perfect each time. it’s a great cheesecake for everyday or dress it up for guests.
I bring the eggs to room temp as well.
Same here! Made exactly to the recipe and I think this is the first cheesecake I’ve ever made that turned out perfect. So easy too!!
This cheesecake is delicious. I was stuck using an old recipe of a friend’s and decided to try something different. I’ve been using this recipe for over two years now. Won’t make it any other way and the family loves it! Thank you for sharing.
Best cheesecake ever
Delicious! And so easy to make. I was always scared of making cheesecake but this will be a regular now. Thank you.
To die for! I put cherry pie filling on it, but it almost didn’t need it. It’s so creamy and sweet on its own. It only took about 45 minutes to get to temperature, but otherwise the recipe is perfect!
I used monkfruit sugar to reduce the sugar & carbs, and used Speculoos cookies (Trader Joe’s) for the crust. It turned out SO good!! This will probably be my go-to recipe as it doesn’t call for a lot and you can easily half it as well.
Entire family LOVED this recipe- we omitted the lemon juice bc my mom can’t have it. Baked it for exactly 65 minutes and it was perfect!
This is the best cheesecake I ever made! So smooth and creamy and it came out perfect! I’ve never really been able to make a really good cheesecake but this is the one. My husband kept raving – thank you!
Made this for Christmas dessert & it was a huge hit with everyone! I even got asked for the recipe by a few people. Thank you!
Made it a few times and all I got was compliments after compliments. It is superb And easy to make. Thank you so-so so-so much!
This makes me so happy to read Ari! Thanks so very much!
I made this cheesecake for mother’s Day and no one can stop taking about it. Now making it for Father’s day.
Yay!! Thanks so much Veidra (what a lovely name!)
10/10 I got compliments from EVERYONE! This was my first time making cheesecake and it came out SOOOO GOOD! I placed the pan in a water bath when I cooked it. 2 days later I’m making it again due to request! I did strawberry sauce on the side and it was the perfect pair!
I just made your cheesecake recipe and I’m in heaven! I was looking for an easy, small, and delicious cheesecake. I found it! With cherry topping, Yum! SO GOOD!
Thank You for sharing the recipe!
I loved this recipe but used 1 tsp. almond extract instead of the lemon. This is the 2nd time I’ve made it but it cracked this time. I made a mixed berry sauce for it. This is now my go to recipe for cheesecake. DELISH!!!
I was so nervous to make my first cheesecake that I sat and looked at the crust for like 2 and 1/2 Weeks.And then I found this recipe and went for it, and I couldn’t believe how easy it was! And delicious Makes me feel so good that I did it!
I’m glad you gave it a try! Yay!!
Blessings country cook tribe,
Wow!!!! is a great word to describe this cheese cake recipe.
It was simple, quick and Oooohhh sooooo good.
Perfect texture, sweetness, and flavor.
The longer it chills in the refrigerator the more rich and creamy it becomes.
My husband and both agree it’s the best cheesecake I’ve ever baked.
Great job!!
Thanks so much Love! You are so sweet. Thank you for taking the time to come back and leaving such a wonderful comment!
This recipe is perfect every time! My husband doesn’t like many sweets, but he loves cheesecake and has been all over the world. This recipe is his favorite!
I’m picky when it comes to cheesecake too so I get where he’s coming from – ha! You made my day Amelia – thanks so much for taking the time to come back and leave a comment!
This recipe turned out perfectly! i made it for my dad for Father’s Day- I didn’t peek in the oven at all, and refrigerated it overnight, then added fresh berries on top. Everyone raves about it! Will absolutely make this again!
Aww Chelsea – what a sweet daughter you are! And you are also so sweet to come back and leave a review. Thank you so very much!
Made this the other day with an Oreo crust. It was absolutely perfect and so easy! Definitely my new go-to.
I followed the recipe exactly and also made the crust. I left in the oven with the door open…no cracks. It was easy and so good!
My apartment’s oven only has the bottom heating element working, so I turn down the temperature by about 50 degrees when baking to avoid the bottom element heating up too much. I’ve made this recipe a few times and love it. I do, however, add a couple tablespoons of corn starch to thicken up the filling. I just made it with a hand mixer for the first time (I used to use an immersion blender) and had to leave out some of the filling from a store-bought crust (gonna use it for brownies) and it came out beautifully.
People like it so much my friend like to
Thank you so much for this recipe! I was looking for a simple one to make my mom a cheesecake for her birthday. I had never made a cheesecake like this before even though it is my absolute favourite dessert. I’m addicted to this and so thrilled I can just make a cheesecake anytime I want now!
I made this two nights ago and it was Amazing! I can’t say enough about this recipe ; it was Creamy , Delicious , Perfect. Didn’t include the lemon juice at all.
My husband loves it and can’t stop eating it.
Hi! I know a good recipe when I see it..all ready to go, yet I’d previously prebaked my graham cracker crust prematurely..Do you think fully wrapped up in tin foil in water bath can prevent ruining by all this cooking it again? Deeply appreciate yr help. Have slot of confidence in you TKS for soonest reply..
You’ll be fine. It will still work even if you pre-baked the crust.
This is the best cheesecake and so easy to make. It has become a favorite for birthdays and special occasions. Following the recipe exactly, yields a perfectly, creamy, tasty cheesecake. I made my own crust – also easy to do. We switch up fruit toppings. Let me add that my young grandchildren love it, too. AND be sure to add in the lemon – it adds a subtle enhancement. Thanks for creating and posting this dessert recipe. 5 Stars! Delicious!
Excellent and easy to make.
This was so easy to make and so creamy!
It disappeared 5 minutes after I put it on the table!
Thanks for such a great recipe!
Thank you so very much Naomi!!! Yay!
I made this cheesecake and it is delicious! Very creamy and thick. I used store brand cream cheese and had no problems with it. Made the crust from scratch. I used a 9 inch pie plate and I guess it wasn’t deep enough because I had a little extra filling. I used a mini heart shaped pan and baked the extra in that. Turned out great! Definitely making this again.
Very easy & quick cheesecake. Very creamy, I added a cherry topping. My husband really liked it. I added a teaspoon of vanilla & the lemon , still think it could have used more flavoring.
I baked it for 58 minutes , I would do 55 minutes next time.
Definitely recommend.
This was the BEST cheesecake…so easy to make! The lemon zest added a freshness to the cheesecake… I used a pre-made crust. My family loved it!!! Thank you for posting
Can you use a spring foam pan and does it need to cool in the oven??
My son and I made this yesterday and I was skeptical – I’ve never made a cheesecake without a water bath. Wow this was wonderful
It turned out absolutely perfect, creamy and delicious. Thank you!
I used this exact recipe with 3- 4inch springform pans. Perfect amount of ingredients.
thats what i am using in a bit i was wondering if it turned out with the springform pan ,,,mmmm can’t wait to taste it