HOW TO MAKE EASY 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
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Y’all might remember from my last post, BEST EVER POTATO SALAD, that I got this cheesecake recipe from my husband’s Navy boss at the time, Chief Wilson. It was a recipe his Mom had given him so I was so grateful when he gave it to me. He made this cheesecake for every get together (he usually made two). They were famous in our little American military community in England. Everyone requested he make a couple of them when we had potlucks. And I loved it because it was more of a sweet cheesecake rather than tangy.
MAKE A HOMEMADE CRUST OR USE STORE-BOUGHT
I have changed it a bit over the years. I added sour cream to help give it a slightly smoother texture. Chief always made this cheesecake using premade graham cracker crusts. And most of the time, I do as well. Every now and then I’ll make the crust from scratch so I’m going to include that recipe in here also.
WHAT YOU’LL NEED:
For the crust:
graham cracker crumbs
sugar
melted butter
For the filling:
cream cheese, softened
sugar
sour cream
vanilla extract
lemon juice (optional)
lemon juice (optional)
eggs
Cook’s Tip: You can use a store-bought graham cracker crust. Look for the crust that says “2 extra servings.”
STEP-BY-STEP INSTRUCTIONS FOR EASY CHEESECAKE:
Preheat oven to 300F degrees.
For the crust:
For the crust:
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.
For 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.
Enjoy!
Originally published: February 2011
Updated and re-published: April 2019
Easy and Creamy Cheesecake
This easy and creamy cheesecake is absolutely delicious! Make your own crust or use storebought. Cream cheese, eggs, sugar, sour cream make it the best!
Print Pin RatePrep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 611kcal
Ingredients
For the crust:
- 1-¼ cup graham cracker crumbs
- 3 tablespoons sugar
- 1/3 cup melted butter
For the filling:
- 2 (8 oz) blocks cream cheese, softened to room temperature
- 1 cup sugar
- 3 tbsp sour cream
- ½ tablespoon vanilla extract
- ½ tablespoon lemon juice, optional
- 2 eggs
Instructions
For the crust:
- 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.
For the filling:
- Preheat oven to 300f degrees.
- 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 into pie crust.
- Bake for about 65-70 minutes at 300f degrees. Allow cheesecake to cool completely in the refrigerator before serving (about 3-4 hours)
Video
Notes
You can make the pie crust, or you can just use a premade one from the store. If you use a pre-made one, try to look for the crusts that says “2 extra servings." I you can't find it, just go with the regular ones. You may just have a tad bit of filling leftover. Chill in the refrigerator a few hours before serving. Optional: top with cherry or strawberry pie filling or drizzle with caramel sauce.
Nutrition
Calories: 611kcal | Carbohydrates: 56g | Protein: 7g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 167mg | Sodium: 474mg | Potassium: 164mg | Sugar: 46g | Vitamin A: 28.9% | Vitamin C: 0.6% | Calcium: 10.6% | Iron: 7%
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Craving more cherry desserts? Try these!
MINI CHERRY CHEESECAKE PIES
CHERRY CHEESECAKE DIP
NO-BAKE CHERRY YUM YUM
CRESCENT CHERRY CHEESECAKE COBBLER
Rainah green says
Hey I’ve never made a cheese cake before but I followed your recipe, and the cheese cake is perfect 🙂🙂🙂🙂
Brandie @ The Country Cook says
Hi Rainah! Yay!! Love, love hearing this!! Thanks for taking the time to come back and let me know!
Rainah says
No problems I had a lot of fun making it
Colleen Desbois says
This was my first cheesecake I have ever baked and it turned out beautiful and delicious… my son wants me to make one for his birthday in May
Ilona says
Can you use this recipe for the small pie crusts that some
Stores carry ?
C says
This recipe was so easy and turned out awesome! Thank you for sharing.
Brandie @ The Country Cook says
Woo hoo!! Yay!! Thank you so very much for the lovely review!!
Isabel Ramirez says
I tried this recipe about a year ago ever since then the only way I make a cheese cake is by this recipe . Everyone loves it thank you
Brandie @ The Country Cook says
This makes me so happy!! Thank you so much Isabel!
Liz says
Best cheesecake EVER
Brandie @ The Country Cook says
Woo Hoo!! Thank you so much Liz!!