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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 611kcal

Author Brandie Skibinski

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.

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