Name: Cream Cheese Cake
Prep time: 15 min
Cook time: 1 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs; 1 cup sour cream; 1/4 cup powdered sugar

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This Cream Cheese Cake is my go-to dessert when I want something irresistibly smooth, creamy, and indulgent. I love how the rich cream cheese filling pairs perfectly with the buttery graham cracker crust, while the hint of tang from the sour cream balances the sweetness beautifully. It’s a crowd-pleaser that’s as satisfying to make as it is to eat.

Cream Cheese Cake

Ingredients

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

2 cups graham cracker crumbs

¼ cup sugar

½ cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

¼ cup powdered sugar

Directions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form a crust.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the granulated sugar and vanilla extract, and beat until combined.

Add the eggs, one at a time, beating well after each addition until fully incorporated.

Pour the cream cheese mixture over the prepared crust in the pan.

Bake for 50–60 minutes, or until the center is set but slightly jiggly.

Turn off the oven and let the cake cool in the oven with the door slightly open for 1 hour.

After 1 hour, remove the cake from the oven and let it cool to room temperature.

In a small bowl, mix the sour cream and powdered sugar. Spread the mixture over the cooled cake.

Refrigerate the cake for at least 4 hours, or preferably overnight before serving.

Servings and timing

Servings: 12

Prep time: 15 minutes

Cooking time: 60 minutes

Chilling time: 4 hours (or overnight)

Total time: 5 hours 15 minutes

Variations

I sometimes swap the graham cracker crust for crushed chocolate cookies to give the cheesecake a richer, cocoa twist. For a fruitier touch, I top the chilled cake with fresh berries or a homemade fruit compote. I also enjoy adding a teaspoon of lemon zest to the batter for a bright, citrus note that cuts through the richness.

Storage/Reheating

I keep leftovers covered in the refrigerator for up to 5 days. For longer storage, I wrap individual slices tightly in plastic wrap and freeze them for up to 2 months. When I want a piece, I thaw it in the refrigerator overnight. I don’t reheat this cheesecake—it’s best served chilled.

FAQs

How do I prevent cracks in my cheesecake?

I let the cheesecake cool slowly in the oven with the door slightly open, which helps avoid sudden temperature changes that cause cracks.

Can I make this cheesecake ahead of time?

Yes, I find it tastes even better when made a day in advance because the flavors have time to develop.

Can I use low-fat cream cheese?

I prefer using full-fat cream cheese for the best texture and flavor, but low-fat works if I want a lighter version.

How do I know when the cheesecake is done?

I look for a set edge with the center still slightly jiggly—this ensures it stays creamy after chilling.

Can I skip the sour cream topping?

Yes, but I love how it adds a smooth, tangy finish that balances the sweetness of the cake.

Conclusion

This Cream Cheese Cake is one of my favorite desserts to make when I want something elegant yet comforting. The buttery crust, velvety filling, and creamy topping create a perfect harmony of flavors and textures. Every slice feels like a little celebration, and I always enjoy watching friends and family savor each bite.

Recipe:

Cream Cheese Cake

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Author: Cheryl
Total Time: 5 hours 15 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A smooth, creamy, and indulgent cream cheese cake with a buttery graham cracker crust, silky filling, and tangy sour cream topping—perfect for any occasion.

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined. Press into the bottom of the prepared pan.
In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar and vanilla extract; beat until combined.
Add eggs one at a time, beating well after each addition.
Pour filling over crust in the pan.
Bake for 50–60 minutes, until the center is set but slightly jiggly.
Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.
Remove from oven and cool to room temperature.
Mix sour cream and powdered sugar in a small bowl; spread over cooled cheesecake.
Refrigerate for at least 4 hours or overnight before serving.