If you are on the hunt for a dessert that perfectly balances rich creaminess with a touch of tangy sweetness, this Cream Cheese Cake Recipe is an absolute must-try. It’s a timeless classic that brings together a buttery graham cracker crust and a luscious, velvety cream cheese filling that melts in your mouth with every bite. Whether you’re celebrating a special occasion or simply craving something irresistible, this cake promises to deliver a slice of pure joy to your table.
Ingredients You’ll Need
Here’s the magic lineup that turns simple, everyday ingredients into a show-stopping dessert. Each component plays an important role, from the crunchy crust foundation to the smooth, dreamy filling that steals the spotlight.
- Graham cracker crumbs: 1 1/2 cups provide a buttery, crunchy base that complements the creamy filling perfectly.
- Melted butter: 1/4 cup binds the crust ingredients together for that firm, golden bottom layer.
- Cream cheese, softened: 3 (8 oz) packages—this is the heart of the cake, bringing luscious creaminess and rich flavor.
- Granulated sugar: 1 cup sweetens the filling just right without overpowering the cream cheese.
- Vanilla extract: 1 teaspoon adds warmth and depth to the filling’s flavor profile.
- Large eggs: 3—these help create the smooth, silky texture that makes this cheesecake so addictive.
- Sour cream: 1 cup offers a subtle tang and extra creaminess, especially when topped on the cake.
- Powdered sugar: 1/4 cup (optional) for a delicate finish that adds a hint of sweetness and elegance.
How to Make Cream Cheese Cake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Stir thoroughly so every crumb is coated, then press this mixture firmly into the bottom of a 9-inch springform pan. This simple crust will bake for 10 minutes, creating a wonderfully crisp base that supports the creamy filling without getting soggy.
Step 2: Make the Cream Cheese Filling
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about three minutes. This is the key to a luscious, velvety cheesecake texture. Then, add the vanilla extract and mix until combined, allowing that wonderful vanilla aroma to blend throughout the batter.
Step 3: Add the Eggs
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This slow addition helps keep the mixture airy and smooth, preventing cracking during baking.
Step 4: Bake the Cake
Pour the cream cheese mixture over the pre-baked crust, smoothing the top gently. Bake for 55 to 60 minutes, until the edges are set but the center still jiggles slightly when nudged. Turn off the oven and leave the cheesecake inside for an additional hour—a gentle finishing step that keeps the cake moist and creamy.
Step 5: Chill and Finish
Once out of the oven, let the cake cool at room temperature for 30 minutes before refrigerating for at least 4 hours or overnight. Just before serving, top the cake with sour cream and a light dusting of powdered sugar if desired; this adds a lovely creamy contrast and a hint of sweetness that ties the whole cake together.
How to Serve Cream Cheese Cake Recipe
Garnishes
This Cream Cheese Cake Recipe shines with simple yet elegant garnishes. Fresh berries like strawberries or blueberries bring a pop of color and natural sweetness, while a sprinkle of toasted nuts adds a delightful crunch. A drizzle of fruit compote or chocolate sauce amps up the indulgence factor for those extra-special moments.
Side Dishes
Pair your cream cheese cake with light, refreshing sides such as a crisp green salad with citrus vinaigrette or a scoop of vanilla bean ice cream. These choices balance the richness of the cake, creating a perfect harmony on your dessert plate.
Creative Ways to Present
For a stunning presentation, serve individual slices on delicate dessert plates with a fresh mint leaf on top or portion the cake into bite-sized squares for a party platter. Another fun idea is layering slices with fresh fruit and whipped cream in individual glasses to make a cheesecake parfait—guests will be delighted by the creativity and taste.
Make Ahead and Storage
Storing Leftovers
Leftover cream cheese cake should be tightly covered and kept in the refrigerator to preserve its luscious texture and freshness. Properly stored, it stays delicious for up to 4 days, giving you plenty of opportunities to enjoy it again.
Freezing
This Cream Cheese Cake Recipe freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to 2 months without losing flavor or texture. When ready to eat, thaw it overnight in the refrigerator for a perfect slice just like fresh.
Reheating
Since this cake is best served chilled, reheating is usually unnecessary. However, if you prefer a slightly softer texture, let slices sit at room temperature for 20 to 30 minutes before serving—this gentle “warming” lets all the flavors shine without compromising creaminess.
FAQs
Can I use regular sugar instead of powdered sugar for the topping?
Powdered sugar is preferred for the topping because it dissolves easily and provides a delicate finish. Regular granulated sugar won’t melt as nicely and could alter the smooth appearance.
What if I don’t have a springform pan?
A springform pan makes it easier to remove the cake without damage, but you can use a regular 9-inch cake pan lined with parchment paper. Just be extra careful when removing the cake to prevent cracking.
Can this recipe be made gluten-free?
Absolutely! Substitute the graham cracker crumbs with gluten-free crumbs or crushed gluten-free cookies to keep the same texture and flavor without gluten.
Why did my cheesecake crack?
Cracking often happens from overbaking or sudden temperature changes. This recipe’s resting step in the turned-off oven helps prevent cracks by letting the cake cool gradually and gently.
Can I add flavors or toppings to the filling?
Yes, feel free to blend in lemon zest, cocoa powder, or swirl in fruit preserves before baking to put your own spin on this classic Cream Cheese Cake Recipe.
Final Thoughts
There is something truly comforting and celebratory about this Cream Cheese Cake Recipe that makes it a beloved favorite in kitchens everywhere. Its simple ingredients, smooth texture, and indulgent flavor come together to create a dessert that feels both special and approachable. I can’t wait for you to try this recipe and discover how effortlessly it becomes a star at your gatherings or quiet nights in.
Print
Cream Cheese Cake Recipe
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
Description
This classic Cream Cheese Cake features a smooth and creamy cheesecake filling atop a buttery graham cracker crust. Baked to perfection and topped with tangy sour cream and a light dusting of powdered sugar, it makes for a timeless dessert perfect for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
Topping
- 1 cup sour cream
- 1/4 cup powdered sugar (optional)
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C) to prepare for baking the cheesecake.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter, mixing well. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake it for 10 minutes, then remove from oven and set aside to cool slightly.
- Make the cream cheese mixture: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. This should take about 3 minutes with an electric mixer.
- Add vanilla: Mix in the vanilla extract until fully incorporated for flavor enhancement.
- Incorporate eggs: Beat in the eggs one at a time, making sure each egg is completely blended into the mixture before adding the next. This ensures a smooth texture.
- Assemble the cheesecake: Pour the cream cheese mixture over the pre-baked crust in the springform pan, spreading evenly.
- Bake the cheesecake: Bake for 55 to 60 minutes until the center is set but slightly jiggly. Once done, turn off the oven and leave the cheesecake inside for an additional 1 hour to gently finish baking and prevent cracking.
- Cool at room temperature: Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes to further set.
- Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight, allowing it to fully firm up.
- Add topping and serve: Just before serving, spread the sour cream over the top and optionally dust with powdered sugar for a beautiful finish and added flavor.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps.
- Using a springform pan makes it easier to remove the cheesecake without damage.
- Do not overbake; the center should still have a slight jiggle when done baking.
- For best texture, allow the cheesecake to chill overnight.
- Optional toppings like fresh berries or fruit compote can enhance the flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
