Description
This easy cheesecake recipe features a buttery graham cracker crust and a smooth, creamy cream cheese filling, baked to perfection for a classic dessert that’s simple to prepare and irresistibly delicious.
Ingredients
Scale
Crust
- 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
Filling
- 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
- Preheat oven and prepare pie pan: Select a pie pan with an inside top dimension of at least 9 inches and a height of at least 1 1/4 inches. Preheat your oven to 350°F (175°C).
- Make the crust: Stir together the graham cracker crumbs, confectioners’ sugar, melted butter, and salt until thoroughly combined.
- Press crust into pie pan: Press the crumb mixture into the bottom and up the sides of the pie pan, forming a thicker layer on the bottom than on the sides for sturdy crust.
- Prepare cheesecake filling: In a large bowl or stand mixer fitted with the flat beater attachment, beat the room-temperature cream cheese and granulated sugar on medium-low speed until smooth, avoiding too much air incorporation. Add eggs and vanilla extract, mixing until the batter is smooth and evenly combined. Alternatively, use a food processor to blend cream cheese and sugar until smooth, then add eggs and vanilla and process until incorporated.
- Pour filling and prepare to bake: Place the pie pan on a baking sheet to prevent scorching and for easy handling. Pour the cheesecake filling into the prepared crust.
- Bake the cheesecake: Bake for 20 minutes, then shield the crust with a crust shield or strips of aluminum foil to prevent overbrowning. Continue baking for an additional 10 minutes, for a total of about 30 minutes. The cheesecake should reach an internal temperature of 165°F to 170°F near the edge; the center will still appear slightly soft.
- Cool the cheesecake: Remove the cheesecake from the oven and allow it to cool on a rack. Once cooled to room temperature, cover and refrigerate until ready to serve, allowing it to set fully.
- Serve: Slice the cheesecake into wedges. Optionally serve with fresh fruit for garnish.
- Store leftovers: Keep any leftover cheesecake refrigerated for several days. For longer storage, freeze the cheesecake.
Notes
- Ensure the cream cheese is softened and at room temperature to achieve a smooth, lump-free filling.
- Using a baking sheet under the pie pan helps prevent crust scorching and makes handling easier.
- Shield the crust partway through baking to avoid over-browning.
- Allow the cheesecake to chill thoroughly for the best texture and flavor.
- Fresh fruit toppings complement the rich cheesecake nicely but are optional.
- Leftover cheesecake freezes well; wrap tightly to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Easy cheesecake, classic cheesecake, graham cracker crust, homemade cheesecake, creamy dessert
