If you have a hankering for a dessert that feels like a warm hug in a slice, then you’re going to adore this Creamy Baked Cheesecake Recipe. With its luxuriously smooth texture and a perfectly buttery graham cracker crust, this cheesecake delivers a balance of rich, tangy, and sweet flavors that simply melt in your mouth. It’s an impressive treat that’s surprisingly straightforward to make, and once you nail this recipe, you’ll have a go-to dessert to wow your friends and family anytime you want.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to creating an unforgettable cheesecake. Each one plays a vital role: from building the foundation with the crust to lending that irresistibly creamy texture in the filling.
- Graham cracker crumbs (2 cups): These give the crust a delightful crunch and a hint of sweet, toasted flavor that complements the creamy filling.
- Unsalted butter, melted (1/2 cup): Binding the crust crumbs together while adding richness and moisture.
- Granulated sugar (1/4 cup + 1 cup): A perfect balance of sweetness for both the crust and the luscious filling.
- Cream cheese (4 packages, 8 oz each, softened): The star ingredient delivering that signature creamy texture and tangy flavor.
- Vanilla extract (1 teaspoon): A subtle aromatic kick that brightens up the cheesecake filling.
- Large eggs (4): Providing structure and helping the filling set just right.
- Sour cream (2/3 cup): Adds a slight tang and moisture to make the cheesecake incredibly smooth.
- Heavy cream (2/3 cup): Boosts richness and creates that wonderfully velvety finish.
How to Make Creamy Baked Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Then combine the graham cracker crumbs, melted butter, and a touch of sugar in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to form a sturdy crust—the foundation of your cheesecake’s texture and flavor.
Step 2: Mix the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese and the larger portion of sugar until you get a luscious, smooth mixture. This will ensure your cheesecake filling is silky without any lumps. Once smooth, mix in the vanilla extract to infuse that warm, inviting aroma.
Step 3: Incorporate the Eggs
Next, add in the eggs one at a time, mixing on low speed after each addition. This gentle mixing prevents too much air from getting in and keeps the texture dense and creamy rather than cakey.
Step 4: Add Sour Cream and Heavy Cream
Gently fold in the sour cream and heavy cream until fully combined. These ingredients elevate the creaminess while adding a subtle tang and richness that distinguish this cheesecake from others.
Step 5: Bake to Perfection
Pour the luscious cream cheese batter over your prepared crust, smoothing it out evenly. Bake for 55 to 70 minutes until the edges are lightly golden and the center remains slightly jiggly. This is the crucial sign you want to catch for that perfect texture.
Step 6: Cool Slowly to Avoid Cracks
Once baked, turn off the oven and crack the door open. Let your cheesecake cool inside for 1 hour—this slow cooling process helps prevent any cracks and ensures a smooth top.
Step 7: Chill Overnight
Finally, transfer your cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. This resting time allows the flavors to meld beautifully and the filling to firm up just right for slicing.
How to Serve Creamy Baked Cheesecake Recipe
Garnishes
The beauty of this Creamy Baked Cheesecake Recipe is how wonderfully it pairs with both simple and extravagant toppings. A handful of fresh berries or a drizzle of homemade berry compote adds a fresh burst of flavor and a pop of color. For a classic touch, sprinkle with a light dusting of powdered sugar or a dollop of whipped cream. If you’re feeling indulgent, consider melting some dark chocolate to drizzle over each slice.
Side Dishes
While cheesecake often shines solo, serving it alongside a small scoop of vanilla bean ice cream or a cup of freshly brewed coffee can elevate the entire dessert experience. Light fruit salads or citrus sorbets also work wonderfully for balancing the richness of the cheesecake with refreshing acidity.
Creative Ways to Present
Think beyond the classic slice! Consider serving individual portions in pretty glass jars layered with crushed graham cracker crumbs and fruit for an adorable parfait. Or create mini cheesecakes in muffin tins for a cute, bite-sized treat perfect for parties. Presentation is your playground here—have fun and make each serving feel special.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake is not just okay, it’s fantastic when stored properly. Keep your cheesecake covered tightly with plastic wrap or in an airtight container and refrigerate, where it will stay fresh and creamy for up to 5 days.
Freezing
This Creamy Baked Cheesecake Recipe freezes beautifully. Wrap the entire cheesecake or individual slices securely with plastic wrap and aluminum foil. Freeze for up to 2 months. When you’re ready to enjoy it, thaw in the refrigerator overnight for the best texture.
Reheating
Unlike some desserts, cheesecake is best served chilled. Avoid reheating to preserve its creamy texture. If you prefer it slightly less cold, let it sit at room temperature for 15 to 20 minutes before enjoying.
FAQs
Can I use a different type of crust for this cheesecake?
Absolutely! While a graham cracker crust is classic and delightful, you can swap it out for crushed digestive biscuits, chocolate cookie crumbs, or even a nut-based crust for a different flavor and texture experience.
Why does my cheesecake crack on top?
Cracks usually happen when the cheesecake cools too quickly or is overbaked. The slow cooling step in the oven helps minimize this. Also, mixing the batter gently and not overbeating the eggs will help keep the texture smooth and crack-free.
Can I make this cheesecake gluten-free?
Yes! Simply use gluten-free graham cracker crumbs or an alternative gluten-free crust to keep this delicious Creamy Baked Cheesecake Recipe suitable for gluten-sensitive diets without sacrificing taste.
How do I know when the cheesecake is done baking?
Look for lightly golden edges and a center that still jiggles gently when you shake the pan. The cheesecake will continue to set as it cools, so removing it at this stage ensures it doesn’t dry out.
Can I add flavors to the cheesecake filling?
Definitely! This recipe serves as a great base. Try mixing in lemon zest, a swirl of chocolate or caramel, or even fresh fruit purees to create your own signature cheesecake variation.
Final Thoughts
There is just something undeniably comforting about a slice of homemade cheesecake, especially one as creamy and smooth as this Creamy Baked Cheesecake Recipe. It’s a classic dessert that manages to be elegant and inviting at once, making it perfect for celebrations or simply treating yourself. I can’t wait for you to try it and experience how the simplest ingredients come together to create something truly special.
Print
Creamy Baked Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Creamy Baked Cheesecake features a buttery graham cracker crust and a rich, smooth cream cheese filling. Baked to perfection at a low temperature, it offers a luscious texture with lightly golden edges and a slightly jiggly center. Cooling it slowly in the oven prevents cracking, resulting in a perfectly creamy dessert ideal for any special occasion or indulgent treat.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Set aside while preparing the filling.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until the mixture is smooth and creamy, about 3 to 4 minutes, ensuring no lumps remain.
- Add Vanilla: Mix in the vanilla extract thoroughly to enhance the flavor of the cheesecake filling.
- Incorporate Eggs: Add the eggs one at a time, beating on low speed after each addition just until combined. Be careful to avoid overmixing to maintain a smooth texture.
- Mix in Dairy: Blend in the sour cream and heavy cream until the batter is smooth and well incorporated.
- Assemble Cheesecake: Pour the cream cheese mixture over the prepared crust in the springform pan, spreading it evenly.
- Bake: Bake the cheesecake for 55 to 70 minutes, or until the center is almost set but still slightly jiggly and the edges have a light golden color.
- Cool in Oven: Turn off the oven and crack the door open. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely before serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smoother batter.
- Do not overmix the eggs to avoid air bubbles and cracks in the cheesecake.
- Slow cooling in the oven helps prevent cracks on the surface.
- Chilling the cheesecake overnight improves texture and flavor.
- A springform pan is ideal for easy removal of the cheesecake.
