Name: The Best Easy Cheesecake Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 5 h 50 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 4 Tbsp granulated sugar; 6 Tbsp unsalted butter, melted; 1 tsp vanilla extract; 3 packages cream cheese (8 oz each), softened; 3/4 cup granulated sugar; 3 large eggs, room temperature; 2 tsp vanilla extract; Berries (optional topping); Caramel sauce (optional topping); Chocolate chips (optional topping); Lemon curd (optional topping); Whipped cream (optional topping)

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I love this easy cheesecake because it gives me rich, creamy results without any complicated steps. There’s no water bath, no cracks, and no stress—just a smooth, flavorful cheesecake that comes together quickly and turns out perfect every time.

Why You’ll Love This Recipe

I keep this recipe on repeat because it’s simple, reliable, and incredibly satisfying. I only use basic pantry ingredients, the baking time is short, and the texture is always silky with just the right amount of jiggle. It’s the kind of cheesecake I make when I want guaranteed success without extra effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust
1 1/2 cups graham cracker crumbs
4 Tbsp granulated sugar
6 Tbsp unsalted butter, melted
1 tsp vanilla extract

Cheesecake filling
3 packages cream cheese, 8 oz each, softened
3/4 cup granulated sugar
3 eggs, room temperature
2 tsp vanilla extract

Toppings
berries
caramel sauce
chocolate chips
lemon curd
whipped cream

Directions

I start by preheating the oven to 350°F. I pulse the graham crackers in a food processor until they turn into fine crumbs. I add the sugar, vanilla extract, and melted butter, then pulse again until everything is well combined.

I press the crumb mixture firmly into the bottom of my baking dish and slightly up the sides, then set it aside. For the filling, I beat the cream cheese on low speed just until smooth. I slowly add the sugar while mixing, scraping down the sides as needed, then mix in the vanilla extract.

I add the eggs one at a time, mixing on low speed after each addition until the batter is silky and smooth. I pour the filling over the crust and spread it into an even layer.

I bake the cheesecake for 22 to 25 minutes, until the center jiggles slightly when I gently move the dish. I turn off the oven, crack the door open, and let the cheesecake cool slowly inside for about 45 to 60 minutes.

After that, I let it cool completely on the counter, then refrigerate it for at least 4 hours, though I prefer overnight for the best texture. Once chilled, I slice and serve it with my favorite toppings.

Servings and Timing

This cheesecake serves about 8 to 10 slices.
Prep time is 25 minutes.
Bake time is about 25 minutes.
Cooling and chilling take approximately 5 hours.
Total time is around 50 minutes of active cooking plus chilling.

Variations

I like switching things up by adding lemon zest to the filling for a fresh flavor. Sometimes I swirl caramel or chocolate into the batter before baking. When I want individual portions, I bake the cheesecake in smaller ramekins and adjust the baking time slightly.

Storage / Reheating

I store leftover cheesecake covered in the refrigerator for up to 5 days. I don’t reheat cheesecake, but I let slices sit at room temperature for about 15 to 20 minutes if I want a softer texture.

FAQs

Why doesn’t this cheesecake need a water bath?

I skip the water bath because the short baking time and gradual cooling prevent cracks naturally.

How do I know when the cheesecake is done?

I look for set edges and a slightly jiggly center when the pan is gently moved.

Can I make this cheesecake ahead of time?

I often make it a day in advance since the texture improves after chilling overnight.

Can I freeze this cheesecake?

I freeze slices wrapped tightly, and they keep well for up to 2 months.

What pan size works best for this recipe?

I usually use a standard 9-inch baking dish or springform pan for best results.

Conclusion

I rely on this easy cheesecake recipe whenever I want a foolproof dessert with incredible flavor and texture. It’s quick, simple, and always delivers creamy, crack-free results that make it one of my favorite go-to recipes.

The Best Easy Cheesecake Recipe