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Easy Cheesecake

ByBrandie Skibinski
162 Reviews
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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.

two separate slices of cheesecake on two white round plates. Cheesecakes are topped with cherry pie filling.

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.

Close up photo of a slice of Easy Cheesecake recipe (topped with cherry pie filling) Recipe from The Country Cook.

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.
ingredients shown: cream cheese, cherry pie filling, sour cream, sugar, eggs, vanilla extract, lemon juice.

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.

homemade graham cracker crust pressed into the bottom of a Pyrex pie dish.

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.).

homemade cheesecake filling in a bowl.

Pour filling into prepared pie crust.

homemade cheesecake filling poured into prepared graham cracker crust.

Bake for about 65-70 minutes. 

finished cheesecake, cooling with a red and white dish cloth in the background.

Chill in the refrigerator a few hours before serving. Optional: top with cherry or strawberry pie filling or drizzle with caramel sauce.

Easy cheesecake with homemade graham cracker crust, slice on a white plate with fork.

Craving More Recipes?

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!
162 Reviews
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Author: Brandie Skibinski

Ingredients

For the crust: (see notes below)

For the filling:

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

Youtube 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.
Course: Dessert
Cuisine: American

Nutrition

Calories: 611kcal | Carbohydrates: 56g | Protein: 7g | Fat: 40g | Sodium: 474mg | Sugar: 46g

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.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: February 2011
Updated and re-published: April 2019

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Recipe Rating




182 Comments

  1. Since I’ve discovered your recipe for this cheesecake that is all I go to now
    Absolutely, love this recipe
    Thanks again ,

    Reply

    1. Thanks so much Elizabeth for taking time out of your day to let me know how much you enjoy the recipe.

      Reply

      1. I’ve made many a cheese cake; but this one is by far the Best!! I’ll never do another any other way. My family loved it, it was extremely easy..I will be making this a lot, especially for family gatherings and holidays. Thank you again, it is a great recipe.

  2. 5 stars
    Been making this cheesecake since I ran across your recipe a couple of years ago. It’s awesome and easy to make. Never lasts long when I make it. I like your recipes because most of them are simple and use ingredients I usually have on hand and most of them are down home country cooking! Thank you for all your hard work, It sure is making me a better cook!

    Reply

  3. 5 stars
    I made this last Friday night and it was so easy and delicious. Thank you so much for such a great recipe.

    Reply

  4. 5 stars
    This recipe was so easy and turned out absolutely perfect! I followed the recipe exactly as written. My graham cracker crust turned out perfectly (there’s that word again!). I did chill it as recommended and I think that makes a huge difference when it comes time to add the cheesecake filling. My son was turning 30 and he usually asks for angel food cake but this year…”I think I’d like cheesecake, Mom.” What?! I searched, read a lot of recipes and selected this one. Again, it was not only easy with excellent detailed directions but was thoroughly enjoyed by everyone at my son’s birthday dinner. Making another one this weekend to take to my sister and niece…can’t wait for them to try it. I know it will be a hit! Definitely 5 stars. Thanks!

    Reply

    1. Oh Debbie that just makes my heart smile!! So glad it turned out to be a family favorite. Thanks for taking time out of your day to come and leave me such kind words.

      Reply

  5. 5 stars
    I made this recipe for christmas and it was a winner. Even my brother took some back with him for a friend to try the best recipe I have found for a cheesecake and I have made a few. Loved it. Loved it. Loved it.

    Reply

  6. 5 stars
    I wasn’t able to go to my family’s house for Christmas, so making dessert was up to yours truly. I am no baker but love cheesecake. I made your recipe and fell in love!!! Even my husband, whom normally isn’t a dessert kind of guy has helped me eat this up!! Tasty, flavorful and easy to make thank you!!

    Reply

  7. You said you made a few changes over the years and mention adding flour but in your recipe there was no mention of flour. Planning to make this and wondered if I need to add flour and if so, how much.

    Reply

  9. I have made this recipe 4 times now, and it always turns out delicious! It's so easy to make too. This is the best recipe ever!

    Reply

  10. Made this for dessert last night for the family and everyone loved it! first time making cheesecake im a happy girl! thanks for the recipe!

    Reply

  12. I made this cheesecake and it turned out perfect! Ive already made it twice this week. 🙂 Such a crowd pleaser. Great recipe!!

    Reply

  13. Hi. I like your recipe cos the number of ingredients are less and we're using huge amounts of cream. But everybody says we should bake cheesecake in a waterbath. Any advise?

    Reply

  14. i have an even easier recipe my family has passed down generations u use 2 8oz cream cheese softened beat will mixer add in 3/4 cup of white sugar and 1 tub 8oz cool whip mix till smooth put into extra serving graham crust and refridgerate till serving add any toppings

    Reply

  15. I just finished making it!!!! I took a tiny little piece from the side of cheesecake while it was still warm and OMG its so good!!!! Thankyou for this recipe:)

    My first cheese cake!!

    Reply

  16. THIS LOOKS DELICIOUS!!! I do have a quick questions, though. What exactly do you mean by a mixer? I don't think I have one…will I get the same results if I mix the ingredients for the filling by hand with a whisk? Thanks! Can't wait to try it.

    Reply

    1. 5 stars
      Never attempted to make cheesecake, but your recipe made it seem easy enough to try. I just made it and I’m loving it! Just didnt know how long to let it cool down before placing it in the refrigerator, but I figured it out. Thanks for sharing your recipe!

      Reply

  17. Don't feel bad about giving your kid cheescake as a baby. You have to convince their taste buds to start trying new things, right? My daughter's first table food was pumpkin pie, no crust. After that, I could sprinkle a little pumpkin pie spice on cooked sweet potato or carrot and she would gobble it up. They're so easy to trick at that age. 😀

    Reply

  18. looks delicious!!! Going to see you recipe for Peanut Butter Rice Krispies! I've made yesterday treats with Krispies and Peanut Butter but they look totally different. Yours look better 🙂

    Reply

  21. Oh how I love cheesecake! I would glady help you eat the whole thing if you like. 😉 It looks soooo good!

    Reply

  22. I have a similar recipe, can't realy remember when I found it but it works every singe time and it is so delicious! Your looks so inviting and yummy, thank you for sharin and wishing you a wonderful weekend 🙂

    Reply

  24. I just love this story. The Cheesecake looks so good, a great recipe that wouldn't take all day to make. Thank you so much for bringing it to Full Plate Thursday and please come back!

    Reply

  25. I love cheesecake! And this one is so easy to put together that really helps. I made my own cream cheese this week and have way to much on hand now. Maybe I'll try making cheesecake with it. Thanks for sharing!

    Reply

  27. A beautiful looking cheesecake, one of my favourite desserts!I don't often make baked cheesecakes if I do there's usually ricotta added. Love the simplicity and flavours of this cheesecake.Lovely! x

    Reply

  28. I've never made a real cheesecake. I usually leave that up to my sis because she makes the best. This one does look really good and easy though I might have to give it a try!

    Reply

  29. your son must have brighten your day.

    the cheesecake looks AMAZING. I'd love a slice, or two.

    thanks for sharing Brandie, hope you'll have a wonderful day

    Reply

  30. There is nothing better than a good piece of cheesecake. This looks devine. Love the story of your son. It is perfect that it is still his favorite.

    Reply

  32. I love your stories! Cheesecake has a special place in my heart- my mom makes the same chocolate chip cheesecake ever year for Thanksgiving. My first Thanksgiving memories that I have are eating her cheesecake. 🙂

    Reply

  34. This looks really easy to make! Thanks for the recipe 😉 Love the story about your son too 🙂 Sounds like my kids 😉

    Reply

  35. Such a cute little extra story at the end 🙂 What kid wouldn't want a big slice of cheesecake? I know I love it!

    Reply

  38. This is a beautiful cheesecake, and the recipe sounds pretty straightforward and you don't have to bake it for 5 hours. Love the story about your son:)

    Reply

  39. Brandie-You're absolutely right about being the easiest cheesecake, ever. Fort one thing, it's not a lot of cheese, or eggs involved, it's simple, basic, and made in a pie pan, and also the baking temp. and time is the perfect time, and temp.
    Well done…beautiful result!

    Reply

  41. I love cheesecake!! I don't really bake that much but I will make time for cheese cake any day of the week…:)

    Reply

  43. This looks fantastic! We are all cheesecake lovers here, I love that it was your sons first food! That cracked me up. My son was the same way with food, his first real food was butter loaded mashed potatoes, it's the only thing he liked besides applesauce.

    Reply

  45. This looks great! I need a good easy cheesecake recipe. It's so intimidating to me whenever I make one.

    Also, I'm kind of late but I did comment on your last post and just loved it.

    Reply

  46. That is a beautiful slice of cheesecake. It looks so delicious. I have never tried making a cheesecake before. I really need to surprise my guy with one since it's his favorite dessert.

    Reply

  47. Oh how I love your comment about your son and his first table food! Kids crack me up!! My son will pretty much inhale anything I put in front of him (he's 10 months) but I'm trying to slow him down. Isn't that funny? With my first son I was ready for him to be eating like YESTERDAY. WHen this one came along I teared up when I stared spoon-feeding him. Ah, they get so big so fast. Anyway – I think I'd be pretty happy if my first real food was cheesecake!! 🙂 – Katrina

    Reply

  48. Gosh this cheesecake looks so creamy and lucious. I end up with cracks in mine. Nothing a bit of strawberry topping wouldnt fix.

    Reply

    1. When finished baking turn oven off then put a lot holder in the door of the oven then shut it leaving only the slight opening from the pot holder. I do this and I get a perfect cheesecake with no cracks

      Reply

      2. About one hour to leave oven door cracked opened to prevent cheese cake cracks.But I’ll probably go a little beyond a hour.I just looked it up for you.