5 from 167 votes
Easy Cheesecake Recipe
Easy Cheesecake features a graham cracker crust filled with a smooth, creamy cream cheese mixture that is baked in a water bath to encourage gentle cooking. This cheesecake has a dense yet fluffy texture with a subtle vanilla flavor. The water bath method helps prevent cracks and results in an even set with a tender crumb.
Prep Time
10 mins
Cook Time
1 hr 40 mins
Additional Time
4 hrs
Total Time
5 hrs 50 mins
Servings:
12
pieces
Calories:
433 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅔ cup unsalted butter melted
Cheesecake:
- 24 ounces cream cheese softened, 3 x 8oz packages
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large egg
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.
Cup of Yum
Notes
- Wrapping the springform pan in foil protects it from water in the water bath during baking.
- Baking without a water bath will work but may cause cracks; the center should be slightly wobbly when done.
- Cool the cheesecake slowly in the oven then refrigerate for best texture and to prevent cracking.
Nutrition Information
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: 12 pieces
Amount Per Serving
Calories 433
% 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.