Description

An easy, foolproof cheesecake recipe that delivers rich, creamy texture without a water bath, cracks, or complicated steps. Perfect for quick preparation with guaranteed smooth results.

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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Instructions

Preheat the oven to 350°F (175°C).
Pulse graham crackers in a food processor until fine crumbs form. Add sugar, vanilla extract, and melted butter; pulse until combined.
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch baking dish or springform pan.
In a mixing bowl, beat cream cheese on low speed until smooth.
Gradually add sugar, mixing and scraping down the sides as needed.
Mix in vanilla extract.
Add eggs one at a time on low speed, mixing just until smooth after each addition.
Pour the cheesecake filling over the crust and spread evenly.
Bake for 22–25 minutes, until edges are set and the center jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 45–60 minutes.
Remove from the oven and cool completely at room temperature.
Refrigerate for at least 4 hours or overnight before slicing.
Serve with desired toppings.

Notes

No water bath is needed due to the short baking time.

Mix on low speed to avoid incorporating excess air.

Overnight chilling gives the best texture.

Let slices sit at room temperature briefly for a softer bite.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 26 g
Sodium: 300 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0.3 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 140 mg