Cream Cheese Cake is the epitome of indulgence—rich, velvety, and irresistibly smooth. Unlike traditional cheesecakes that rely heavily on sour cream or ricotta, this version celebrates the luxurious texture and tang of cream cheese itself. With a buttery graham cracker crust and a dense, creamy filling, it’s a dessert that feels both classic and elevated. Whether you serve it plain, topped with fresh berries, or drizzled with caramel or chocolate, this cake is a guaranteed crowd-pleaser. It’s perfect for holidays, birthdays, or any moment that calls for a slice of something special.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- Zest of 1 lemon (optional, for brightness)
For the Topping (Optional):
- Fresh berries
- Whipped cream
- Fruit preserves or chocolate sauce
👩🍳 Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool while you prepare the filling.
Step 2: Make the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and lump-free.
- Add sugar and continue beating until light and fluffy—about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, sour cream, flour, and lemon zest (if using).
- Mix until just combined—avoid overmixing to prevent cracks.
Step 3: Bake the Cake
- Pour the cream cheese mixture over the cooled crust and smooth the top.
- Wrap the outside of the springform pan with foil to prevent leaks.
- Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan (this water bath helps prevent cracking).
- Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cake cool inside with the door ajar for 1 hour.
Step 4: Chill and Serve
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight, to allow it to set fully.
- Before serving, remove the springform ring and transfer the cake to a serving plate.
- Top with berries, whipped cream, or your favorite sauce.
🌟 Tips & Variations
- Flavor twist: Add almond extract or swirl in fruit preserves before baking for a fruity surprise.
- Make it gluten-free: Use gluten-free graham crackers for the crust.
- Sugar-free option: Substitute granulated sugar with a sugar-free alternative like erythritol.
- Mini cheesecakes: Divide the crust and filling into muffin tins for individual servings—bake for 20–25 minutes.
- Storage: Keep refrigerated for up to 5 days. Freeze slices individually for up to 2 months.
This Cream Cheese Cake is a timeless dessert that never goes out of style. Want to try a tropical mango version or a chocolate swirl next? I’ve got plenty of delicious twists waiting for you!