Easy Cheesecake Recipe
User Reviews
5.0
294 reviews
Excellent
Easy Cheesecake Recipe
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This homemade Cheesecake is so decadent, rich & creamy!
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Ingredients
Graham Cracker Crust:
- 2 cups Graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅔ cup melted unsalted butter
Cheesecake:
- 24 ounces cream cheese softened, 3 x 8oz packages
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine graham crumbs, sugar, and butter. Mix until well combined and press into the bottom and about ¾-inch up the sides of a 9-inch springform pan.
- In a medium bowl, with an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until fluffy, scraping the sides as neede. Add the eggs, one at a time, beating until just until incorporated (do not overbeat, this will cause cracks).
- Pour the cheesecake batter into the prepared crust and wrap the bottom of the springform pan in 2 layers of aluminum foil. Place the springform pan in a large roasting pan and pour enough water in the roasting pan to reach halfway up the springform pan. Bake for 50 to 55 minutes.
- Once the cheesecake is set, turn the oven off, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour.
- Remove from the oven and run a butter knife along the edges. Remove from springform pan and cool completely in the fridge for at least 4 hours or overnight.
- Remove springform pan and cool completely in the fridge at least 4 hours or overnight.
Notes
- To Bake Without a Waterbath: A water bath (bain marie) is recommended to avoid cracks in the cheesecake. This cheesecake can be baked without a waterbath but you may get some cracking in the cheesecake. To bake without a waterbath, place the cheesecake directly on the middle rack of the oven and bake for 35 to 45 minutes or until the center is almost set. (It will still be a tiny bit wobbly in the middle). Remove from oven and cool for 10 minutes. Gently run a knife around the edge of the crust to loosen. Cool for 45 minutes and then refrigerate 4 hours or overnight.
- and bake for 35 to 45 minutes or until the center is almost set. (It will still be a tiny bit wobbly in the middle).
- Remove from oven and cool for 10 minutes. Gently run a knife around the edge of the crust to loosen. Cool for 45 minutes and then refrigerate 4 hours or overnight.
Nutrition Information
Show Details
Calories
433
(22%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Cholesterol
130mg
(43%)
Sodium
380mg
(16%)
Potassium
121mg
(3%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
1136IU
(23%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433 | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 130mg | 43% |
| Sodium | 380mg | 16% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 1136IU | 23% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
294 reviews
Excellent
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