Introduction

This easy cheesecake recipe delivers a creamy, classic dessert with a buttery graham cracker crust. Perfect for both beginners and experienced bakers, it’s simple to make and always delicious. Serve it plain or with your favorite fresh fruit topping.

The image shows a white round plate with a slice of creamy pale yellow cheesecake that has a crumbly brown crust at the bottom and around the edges. On top of the cheesecake slice, there is a halved red strawberry, a deep blue blueberry, and a dark blackberry. Next to the cheesecake slice on the plate are two red strawberry halves with green tops, and some loose crumbs of the crust. A fork with a dark wooden handle and gold-colored prongs is placed beside the slice. Another similar cheesecake slice on a white plate and a white cup filled with light brown coffee can be seen in the background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (150g) graham cracker crumbs, from about 9 to 10 whole graham crackers
1/4 cup (28g) confectioners’ sugar

6 tablespoons (85g) butter, melted
1/8 teaspoon table salt

Two 8-ounce packages (452g) cream cheese, at room temperature
2/3 cup (133g) granulated sugar

2 large eggs, at room temperature
1 teaspoon King Arthur Pure Vanilla Extract

Instructions

Step 1: Preheat the oven to 350°F. Select a pie pan with inside dimensions of at least 9 inches in diameter and 1 1/4 inches in height.

Step 2: To make the crust, stir together the graham cracker crumbs, confectioners’ sugar, melted butter, and salt until fully combined.
Step 3: Press the crumb mixture into the bottom and up the sides of the pie pan, creating a thicker layer on the bottom than the sides.
Step 4: In a large bowl or stand mixer, beat the room temperature cream cheese and granulated sugar on medium-low speed until smooth and creamy, avoiding too much air incorporation.

Step 5: Add the eggs and vanilla extract, then continue mixing until the filling is smooth and well combined.
Step 6: Place the pie pan on a baking sheet for easy handling. Pour the filling into the prepared crust.
Step 7: Bake the cheesecake for 20 minutes. Then, protect the crust by adding a crust shield or covering the edges with aluminum foil strips. Continue baking for another 10 minutes until the temperature near the filling’s edge reaches 165°F to 170°F. The center may still look slightly unset.

Step 8: Remove from oven and let cool on a wire rack. Once cooled, refrigerate covered until ready to serve.
Step 9: Slice into wedges and serve as is or with fresh fruit for extra flavor.

Tips & Variations

Make sure the cream cheese and eggs are at room temperature to achieve a smooth, lump-free filling.

Adding a water bath when baking can help prevent cracking, but using a crust shield is a simpler alternative to protect the edges.
Try topping the cheesecake with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce for added sweetness.
For a gluten-free option, substitute graham cracker crumbs with crushed gluten-free cookies or nuts.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4–5 days. To keep longer, freeze wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat chilled cheesecake at room temperature for a few minutes to soften slightly, if desired.

How to Serve

A round tart with a crumbly brown crust forms the base, filled with a smooth, pale yellow creamy layer that spreads evenly inside the crust. On the top right side of the tart, there is a cluster of fresh fruits including bright red strawberries with green leaves, dark blackberries, deep blue blueberries, and small red raspberries, all nestled together with a few sprigs of fresh green mint. The tart sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of confectioners’ sugar in the crust?

Confectioners’ sugar helps to bind the crust and adds a subtle sweetness. Using regular granulated sugar may result in a slightly grittier texture but can work if necessary.

How do I prevent my cheesecake from cracking?

To minimize cracking, avoid overmixing the batter, bake at the correct temperature, and let the cheesecake cool gradually. Using a crust shield or water bath can also help maintain even baking and prevent edges from overbrowning.