🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 57 (from laksa055)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa057.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.alattefood.com/easy-cheesecake-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.alattefood.com/easy-cheesecake-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/","crawl_time":1776107868,"first_indexed_time":1604395781,"http_code":200,"src_unparsed":"com,alattefood!www,\/easy-cheesecake-recipe\/ s443","src_root_hash":"17721970696756902657","history_drop_reason":null,"meta_title":"The Best Easy Cheesecake Recipe - A Latte Food","meta_descriptions":["This easy cheesecake recipe is made with simple ingredients and is so rich and creamy. Plus, it's made without a water bath!"],"attrs_boilerpipe_text":"The Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. This homemade cheesecake is perfect every single time—no cracks (and no water bath!), creamy texture, and the best flavor.\nClassic cheesecake doesn’t have to be hard or time consuming to make! This is the recipe my mom made when we were growing up and to this day, it’s still my favorite cheesecake recipe of all time!\nCheesecake is probably my favorite dessert of all time. Obviously, I’m no stranger to the dessert front so picking my absolute favorite dessert feels like picking a favorite child.\nHowever, if push came to shove, it would be a\nvery\nclose race between a rich cheesecake slice or a gooey chocolate chip cookie. You can never go wrong with a classic, you know what I mean??\n(Note to self—look into a chocolate chip cookie cheesecake pie. I think we can all agree that might sound like the best thing ever.)\nMy mom’s cheesecake is one of those recipes where I will 100% proclaim, “Mom knows best,” because this recipe never ever fails. It’s the perfect cheesecake every single time, and it absolutely never disappoints.\nI know it can be presumptuous and slightly obnoxious to proclaim this as the “Best Cheesecake Recipe Ever,” but I’m going to say it: It\nis\nthe best and I have the evidence to back that up.\nWhy This Is The Best Cheesecake (and easiest):\nIt’s made with easy ingredients you probably already have in your pantry.\nThis is a cheesecake without sour cream. I don’t mind sour cream cheesecakes, however, it’s not\nalways\nnecessary and I feel it can detract from the cream cheese flavor.\nYou don’t have to do a water bath to bake this perfectly. I repeat, this is a\ncheesecake without a water bath\n.\nDon’t skimp on quality ingredients. It can be tempting to grab the store brand stuff (graham crackers and cream cheese), but trust me on this, buying Philadelphia cream cheese and quality graham crackers make this easy cheesecake recipe a 10 out of 10.\nSimple Cheesecake Ingredients:\ngraham crackers\nbutter, unsalted\ngranulated sugar\nvanilla extract\ncream cheese\neggs\nSix ingredients is all you need to make the best cheesecake without cracks, without a water bath and without any hassle on your part.\nAs mentioned above, when it comes to cheesecake, I highly recommend you get name brand ingredients (namely graham crackers and cream cheese).\nMy favorite cream cheese for cheesecake\n: Philadelphia. There’s a reason they’re kind of the only name brand cream cheese around. The flavor and texture is outstanding.\nMy favorite graham crackers for a homemade graham cracker crust\n: Honey Maid. Again, the flavor is just unbeatable in comparison to store brand. If you can’t find Honey Maid for some reason, my next favorite brand would be Trader Joe’s.\nDefinitely use pure vanilla extract rather than imitation vanilla\n. While imitation vanilla is signifcantly cheaper, it does not taste the same as pure vanilla extract. It’s worth the extra expense to get the good stuff.\nWhy Do Cheesecakes Crack?\nTemperature\n: Okay so there are many reasons why a cheesecake cracks, but it often has to do with a dramatic change in temperature. Most often they crack when they’re removed from the hot oven and placed to cool on the counter. The change in temperature makes the cheesecake break. I’ll discuss further how I cool cheesecake to keep it from cracking.\nBaking\n: Over baking your cheesecake can also make it crack and pull away from the sides of the crust, but I talk more about how you know your cheesecake is done a little further down in the post to help you avoid over baking your classic cheesecake recipe.\nCold Ingredients\n: It’s important to use room temperature ingredients in baking, and it’s especially pertinent here for cheesecake. Cream cheese gets lumpy when it’s not softened to room temperature and those lumps not only make for a lumpy cheesecake, but it also can affect the the overall baking.\nOver mixing\n: If you over mix cheesecake batter, it incorporates too much air into the batter. That air can make air bubbles in your cheesecake. Those air bubbles can cause your cheesecake to crack later. The key is really to be gentle with cheesecake batter. Don’t leave your mixer running while you go do something, and don’t mix on a high speed. Scrape down the sides of your bowl often and mix on a low speed just until combined.\nOf course, if it cracks, you can cover it with any topping you like and those toppings hide a multitude of sins.\nHowever, I have been making this easy cheesecake recipe for years and it’s never cracked on me. Never.\nDo I have to make a water bath for this cheesecake?\nNo! That’s *almost* my favorite part about this recipe. It’s one of the reasons why I call this the best easy cheesecake.\nIf you’re not familiar with a water bath, it’s used somewhat often in baking cheesecakes, custards and puddings because it adds moisture to the oven, which prevents cracks and a rubbery texture.\nHowever, this is baked at a higher temperature for a shorter period of time, and the ratio of ingredients keep the cheesecake stable so if it’s cooled properly and not over baked, it should be a crack-free cheesecake.\nAlso, I loathe water baths. While they are necessary in some cases, for this recipe, you do not need it and it makes the process so much simpler.\nLastly, the flavor of this cheesecake is sweet yet tangy, and it’s paired perfectly with a buttery graham cracker crust. I love this recipe not just because it’s easy and uses simple ingredients, or because it’s a cheesecake without a water bath, it’s because this cheesecake is just plain good.\nHow Do I Know When My Cheesecake Is Done?\nAs mentioned earlier, over baking your cheesecake can make it crack and pull away from the crust. Over baking your cheesecake can also make it taste rubbery.\nAs my mom taught me when I was younger, you know a cheesecake is done when you gently move the pan, the center jiggles slightly. Similarly to pumpkin pie, the center shouldn’t slosh or be liquidy; it should just jiggle.\nIf the center and the outside part of the cheesecake jiggle, it’s not ready yet.\nIf the center doesn’t jiggle at all, it’s probably over baked.\nHow Do I Cool Cheesecake To Keep It From Cracking?\nWhen your cheesecake is done baking (i.e., the outside of the cheesecake is firm and the center jiggles slightly), turn off the oven and crack it open.\nAllow the cheesecake to cool in the cracked oven for 45-60 minutes. This is extremely important, because the slow cooling process will help prevent cheesecake from cracking. I usually do 60 minutes, but if you’re pressed for time for any reason, you can pull it out at the 45 or 50 minute mark\nAfter it cools in the oven, continue cooling it on the counter until it reaches room temperature.\nThen, chill it in the fridge for at least 4 hours. However, cheesecake gets better and better the longer it chills, so I suggest letting it chill overnight, if possible.\nDo I Have To Use A Spring Form Pan?\nNope. Typically I make cheesecake in a pie plate. You can use a springform pan, a pie plate, or even a baking pan to make cheesecake bars—whatever you have on hand.\nWhat’s the difference between a no bake cheesecake and a baked cheesecake?\nA no bake cheesecake is a cheesecake that firms up in the fridge rather than firming up in the oven. Usually no bake cheesecake recipes have gelatin or some sort of thickener in the recipe to keep the cheesecake firm.\nBaked cheesecakes don’t need a thickener like gelatin, because they bake in the oven.\nOn a personal level, I much prefer a cheesecake recipe baked in the oven rather than a no bake recipe. I just prefer the flavor of baked cheesecake better.\nWhat Cheesecake Toppings Can I Use?\nThe sky is really the limit here, but a few of my favorite classic cheesecake toppings are:\nstrawberries, blueberries or raspberries\ncanned cherries (totally nostalgic and reminds me of being a kid)\nlemon curd\ncaramel sauce\nchocolate chips\nganache or chocolate sauce\nwhipped cream\nHere are some other cheesecake favorites:\nPumpkin Cheesecake\nPecan Caramel Cheesecake\nBlueberry Cheesecake Ice Cream\nChocolate Cheesecake Trifle\nHow Do I Make Cheesecake From Scratch:\nRoom Temperature Ingredients\n: Make sure you bring your cream cheese and eggs to room temperature before making cheesecake. It will keep your cheesecake filling smooth and silky.\nGraham Cracker Crust\n: I prefer making my own graham cracker crust to buying either a premade crust or graham cracker crumbs. Pulse the graham crackers in your food processor until crumbs form. Gently mix the crumbs with melted butter, sugar and vanilla extract. Press into your pie plate or springform pan. Set aside.\nPreheat\nyour oven to 350 degrees.\nWith\na hand held mixer or a standing mixer, beat the cream cheese for a 5-10 seconds. Then, while the mixer is on low, add in granulated sugar and mix until combined. Add in the vanilla extract and mix.\nNext\n, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of your bowl and mix until the filling is combined and silky smooth. If you see some lumps in the filling, you can try to smooth the lumps with a rubber spatula against the edge of the bowl (but hopefully your ingredients were at room temperature and you won’t have any lumps!).\nPour\nthe filling into the graham cracker crust and smooth it in an even layer.\nBake\nfor 22-25 minutes, or until the center jiggles slightly. Mine is usually done at approximately 24 minutes.\nTurn\noff the oven, crack open the door, and cool the cheesecake for 45-60 minutes in the oven. Then, continue cooling the cheesecake on the counter until it reaches room temperature. Lastly, chill in the fridge for at least 4 hours; overnight if possible.\nCut\nand serve with your favorite toppings.\nFinal Cheesecake Baking Tips & Tricks:\nUse quality ingredients: in cheesecake especially, I don’t think store brand ingredients provide the best flavor and texture.\nRoom Temperature Ingredients: Your eggs and cream cheese need to be at room temperature, otherwise you will have a lumpy cheesecake (which could lead to cracks in your cheesecake). I like to pull my cream cheese and eggs out a couple of hours before baking.\nYour cheesecake is done baking when the center jiggles slightly when you gently move the baking dish.\nLet it cool in the cracked oven first, then cool completely on the counter.\nChill it in the fridge overnight (or 4 hours, at the very least). Cheesecake gets better and better the colder it is.\n5\nfrom\n40\nvotes\nPrep:\n25\nminutes\nCook:\n25\nminutes\nTotal:\n50\nminutes\nThe Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. This homemade cheesecake is perfect every single time—no cracks (and no water bath!), creamy texture, and the best flavor.\nCrust\n▢\n1 1\/2\ncups\ngraham cracker crumbs\n▢\n4\nTbsp\ngranulated sugar\n▢\n6\nTbsp\nunsalted butter, melted\n▢\n1\ntsp\nvanilla extract\nCheesecake Filling\n▢\n3\n8 oz cream cheese packages, softened to room temperature\n▢\n3\/4\ncup\ngranulated sugar\n▢\n3\neggs, at room temperature\n▢\n2\ntsp\nvanilla extract\nToppings\n▢\n-berries\n▢\n-caramel sauce\n▢\n-chocolate chips\n▢\n-lemon curd\n▢\n-whipped cream\nPreheat oven to 350 degrees.\nUsing a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs.\nNext, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined.\nPour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside.\nWith a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds.\nWhile on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined.\nNext, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth.\nPour cheesecake batter over the graham cracker crust and spread in an even layer.\nBake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved.\nTurn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I ususally do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes).\nContinue to cool the cheesecake on the counter until it reaches room temperature.\nFinally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible (cheesecake gets better the colder it gets).\nCut and serve with whatever toppings you like.\nRefrigerate leftover.\nThe nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.\nCourse\nDessert\nCuisine\nAmerican\nHere are some other cheesecake favorites:\nPecan Caramel Cheesecake\nCheesecake Stuffed Strawberries\nBlueberry Cheesecake Ice Cream\nMeet Michelle\nI’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!\nIf I’m not baking, I’m probably reading a good book with a cup a coffee in hand.\nWelcome! I’m glad you’re here!\nPost navigation","attrs_markdown":"[Skip to content](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#main)\n\nA whole latte recipes in your inbox\\!\n\n[![A Latte Food logo.](https:\/\/www.alattefood.com\/wp-content\/uploads\/2025\/04\/header.svg)](https:\/\/www.alattefood.com\/)\n\n- [Home](https:\/\/www.alattefood.com\/)\n- [About](https:\/\/www.alattefood.com\/about\/)\n- [Recipes](https:\/\/www.alattefood.com\/recipes\/)\n  - [Breads](https:\/\/www.alattefood.com\/category\/breads\/)\n  - [Breakfast and Brunch](https:\/\/www.alattefood.com\/category\/breakfast-and-brunch\/)\n  - [Cakes and Cupcakes](https:\/\/www.alattefood.com\/category\/cakes-and-cupcakes\/)\n  - [Cake](https:\/\/www.alattefood.com\/category\/cake\/)\n  - [Candy and Sweets](https:\/\/www.alattefood.com\/category\/candy-and-sweets\/)\n  - [Cheesecakes](https:\/\/www.alattefood.com\/category\/cheesecake\/)\n  - [Cookies](https:\/\/www.alattefood.com\/category\/cookies\/)\n  - [Cupcakes](https:\/\/www.alattefood.com\/category\/cupcakes\/)\n  - [Dessert Bars and Brownies](https:\/\/www.alattefood.com\/category\/dessert-bars-and-brownies\/)\n  - [Donuts](https:\/\/www.alattefood.com\/category\/donuts\/)\n  - [Muffins and Scones](https:\/\/www.alattefood.com\/category\/muffins-and-scones\/)\n  - [No Bake Desserts](https:\/\/www.alattefood.com\/category\/no-bake-desserts\/)\n  - [Pies, Crisps, and Tarts](https:\/\/www.alattefood.com\/category\/pies-crisps-tarts\/)\n- [Baking Basics](https:\/\/www.alattefood.com\/category\/baking-basics\/)\n- [Cookies](https:\/\/www.alattefood.com\/category\/cookies\/)\n- [Scones](https:\/\/www.alattefood.com\/category\/scones\/)\n- [Whole Latte Love & Life](https:\/\/www.alattefood.com\/whole-latte-love-life-2\/)\n  - [Latte Love & Life](https:\/\/www.alattefood.com\/whole-latte-love-life-2\/latte-love-life\/)\n  - [My Weekend Cravings](https:\/\/www.alattefood.com\/whole-latte-love-life-2\/my-weekend-cravings\/)\n  - [A Latte Tips and Tricks](https:\/\/www.alattefood.com\/whole-latte-love-life-2\/a-latte-tips-and-tricks\/)\n\n[![A Latte Food logo.](https:\/\/www.alattefood.com\/wp-content\/uploads\/2025\/04\/header-mobile.svg)](https:\/\/www.alattefood.com\/)\n\nMenu\n\nSearch\n\n- [Home](https:\/\/www.alattefood.com\/)\n- [About](https:\/\/www.alattefood.com\/about\/)\n- [Recipes](https:\/\/www.alattefood.com\/recipes\/)\n  - [Breads](https:\/\/www.alattefood.com\/category\/breads\/)\n  - [Breakfast and Brunch](https:\/\/www.alattefood.com\/category\/breakfast-and-brunch\/)\n  - [Cakes and Cupcakes](https:\/\/www.alattefood.com\/category\/cakes-and-cupcakes\/)\n  - [Cake](https:\/\/www.alattefood.com\/category\/cake\/)\n  - [Candy and Sweets](https:\/\/www.alattefood.com\/category\/candy-and-sweets\/)\n  - [Cheesecakes](https:\/\/www.alattefood.com\/category\/cheesecake\/)\n  - [Cookies](https:\/\/www.alattefood.com\/category\/cookies\/)\n  - [Cupcakes](https:\/\/www.alattefood.com\/category\/cupcakes\/)\n  - [Dessert Bars and Brownies](https:\/\/www.alattefood.com\/category\/dessert-bars-and-brownies\/)\n  - [Donuts](https:\/\/www.alattefood.com\/category\/donuts\/)\n  - [Muffins and Scones](https:\/\/www.alattefood.com\/category\/muffins-and-scones\/)\n  - [No Bake Desserts](https:\/\/www.alattefood.com\/category\/no-bake-desserts\/)\n  - [Pies, Crisps, and Tarts](https:\/\/www.alattefood.com\/category\/pies-crisps-tarts\/)\n- [Baking Basics](https:\/\/www.alattefood.com\/category\/baking-basics\/)\n- [Cookies](https:\/\/www.alattefood.com\/category\/cookies\/)\n- [Scones](https:\/\/www.alattefood.com\/category\/scones\/)\n- [Whole Latte Love & Life](https:\/\/www.alattefood.com\/whole-latte-love-life-2\/)\n  - [Latte Love & Life](https:\/\/www.alattefood.com\/whole-latte-love-life-2\/latte-love-life\/)\n  - [My Weekend Cravings](https:\/\/www.alattefood.com\/whole-latte-love-life-2\/my-weekend-cravings\/)\n  - [A Latte Tips and Tricks](https:\/\/www.alattefood.com\/whole-latte-love-life-2\/a-latte-tips-and-tricks\/)\n\n[Home](https:\/\/www.alattefood.com\/) \/ [Cheesecakes](https:\/\/www.alattefood.com\/category\/cheesecake\/) \/ The Best Easy Cheesecake Recipe\n\n# The Best Easy Cheesecake Recipe\nBy[Michelle](https:\/\/www.alattefood.com\/about\/)\n\nNov 2, 2020\n\nJul 9, 2021\n\nUpdated\n\nJul 9, 2021\n\nThis post may contain affiliate links.\n\n[Jump to Recipe](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#wprm-recipe-container-14913)[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.alattefood.com%2Feasy-cheesecake-recipe%2F&media=https%3A%2F%2Fi0.wp.com%2Fwww.alattefood.com%2Fwp-content%2Fuploads%2F2020%2F11%2FClassic-Cheesecake-Recipe-93.jpg%3Ffit%3D1500%252C2550%26ssl%3D1&description=The+Best+Easy+Cheesecake+Recipe&is_video=false)\n\n5 from 40 votes\n\n- Pin\n- [Share](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.alattefood.com%2Feasy-cheesecake-recipe%2F&t=The%20Best%20Easy%20Cheesecake%20Recipe \"Share on Facebook\")\n- [Email](https:\/\/www.alattefood.com\/cdn-cgi\/l\/email-protection#704f0305121a1513044d241815554240321503045542403511030955424033181515031513111b1555424022151319001556534043484b121f14094d18040400035543315542365542360707075e111c11040415161f1f145e131f1d554236151103095d13181515031513111b155d021513190015554236 \"Send over email\")\n\n*The Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. This homemade cheesecake is perfect every single time—no cracks (and no water bath!), creamy texture, and the best flavor.*\n\n![classic cheesecake with fresh strawberries on beige napkin](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-93.jpg?resize=800%2C1360&ssl=1)\n\n**Classic cheesecake doesn’t have to be hard or time consuming to make! This is the recipe my mom made when we were growing up and to this day, it’s still my favorite cheesecake recipe of all time\\!**\n\n![classic cheesecake with strawberries with cut slice](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-14.jpg?resize=800%2C1360&ssl=1)\n\nCheesecake is probably my favorite dessert of all time. Obviously, I’m no stranger to the dessert front so picking my absolute favorite dessert feels like picking a favorite child.\n\nHowever, if push came to shove, it would be a *very* close race between a rich cheesecake slice or a gooey chocolate chip cookie. You can never go wrong with a classic, you know what I mean??\n\n(Note to self—look into a chocolate chip cookie cheesecake pie. I think we can all agree that might sound like the best thing ever.)\n\nMy mom’s cheesecake is one of those recipes where I will 100% proclaim, “Mom knows best,” because this recipe never ever fails. It’s the perfect cheesecake every single time, and it absolutely never disappoints.\n\nI know it can be presumptuous and slightly obnoxious to proclaim this as the “Best Cheesecake Recipe Ever,” but I’m going to say it: It *is* the best and I have the evidence to back that up.\n\n![homemade plain cheesecake with a graham cracker crust on white board](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-20.jpg?resize=800%2C1280&ssl=1)\n\n## Why This Is The Best Cheesecake (and easiest):\n- It’s made with easy ingredients you probably already have in your pantry.\n- This is a cheesecake without sour cream. I don’t mind sour cream cheesecakes, however, it’s not *always* necessary and I feel it can detract from the cream cheese flavor.\n- You don’t have to do a water bath to bake this perfectly. I repeat, this is a **cheesecake without a water bath**.\n- Don’t skimp on quality ingredients. It can be tempting to grab the store brand stuff (graham crackers and cream cheese), but trust me on this, buying Philadelphia cream cheese and quality graham crackers make this easy cheesecake recipe a 10 out of 10.\n### Simple Cheesecake Ingredients:\n- graham crackers\n- butter, unsalted\n- granulated sugar\n- vanilla extract\n- cream cheese\n- eggs\n\nSix ingredients is all you need to make the best cheesecake without cracks, without a water bath and without any hassle on your part.\n\n**As mentioned above, when it comes to cheesecake, I highly recommend you get name brand ingredients (namely graham crackers and cream cheese).**\n\n- **My favorite cream cheese for cheesecake**: Philadelphia. There’s a reason they’re kind of the only name brand cream cheese around. The flavor and texture is outstanding.\n- **My favorite graham crackers for a homemade graham cracker crust**: Honey Maid. Again, the flavor is just unbeatable in comparison to store brand. If you can’t find Honey Maid for some reason, my next favorite brand would be Trader Joe’s.\n- **Definitely use pure vanilla extract rather than imitation vanilla**. While imitation vanilla is signifcantly cheaper, it does not taste the same as pure vanilla extract. It’s worth the extra expense to get the good stuff.\n\n![strawberry cheesecake with graham cracker crust on wooden board](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-67.jpg?resize=800%2C1360&ssl=1)\n\n## Why Do Cheesecakes Crack?\n- **Temperature**: Okay so there are many reasons why a cheesecake cracks, but it often has to do with a dramatic change in temperature. Most often they crack when they’re removed from the hot oven and placed to cool on the counter. The change in temperature makes the cheesecake break. I’ll discuss further how I cool cheesecake to keep it from cracking.\n- **Baking**: Over baking your cheesecake can also make it crack and pull away from the sides of the crust, but I talk more about how you know your cheesecake is done a little further down in the post to help you avoid over baking your classic cheesecake recipe.\n- **Cold Ingredients**: It’s important to use room temperature ingredients in baking, and it’s especially pertinent here for cheesecake. Cream cheese gets lumpy when it’s not softened to room temperature and those lumps not only make for a lumpy cheesecake, but it also can affect the the overall baking.\n- **Over mixing**: If you over mix cheesecake batter, it incorporates too much air into the batter. That air can make air bubbles in your cheesecake. Those air bubbles can cause your cheesecake to crack later. The key is really to be gentle with cheesecake batter. Don’t leave your mixer running while you go do something, and don’t mix on a high speed. Scrape down the sides of your bowl often and mix on a low speed just until combined.\n\nOf course, if it cracks, you can cover it with any topping you like and those toppings hide a multitude of sins.\n\nHowever, I have been making this easy cheesecake recipe for years and it’s never cracked on me. Never.\n\n![cheesecake slice on pie server](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-26-1.jpg?resize=800%2C1280&ssl=1)\n\n### Do I have to make a water bath for this cheesecake?\n- No! That’s \\*almost\\* my favorite part about this recipe. It’s one of the reasons why I call this the best easy cheesecake.\n- If you’re not familiar with a water bath, it’s used somewhat often in baking cheesecakes, custards and puddings because it adds moisture to the oven, which prevents cracks and a rubbery texture.\n- However, this is baked at a higher temperature for a shorter period of time, and the ratio of ingredients keep the cheesecake stable so if it’s cooled properly and not over baked, it should be a crack-free cheesecake.\n- Also, I loathe water baths. While they are necessary in some cases, for this recipe, you do not need it and it makes the process so much simpler.\n- Lastly, the flavor of this cheesecake is sweet yet tangy, and it’s paired perfectly with a buttery graham cracker crust. I love this recipe not just because it’s easy and uses simple ingredients, or because it’s a cheesecake without a water bath, it’s because this cheesecake is just plain good.\n\n![plain cheesecake with graham cracker crumbs on wooden cake plate](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-18.jpg?resize=800%2C1280&ssl=1)\n\n**How Do I Know When My Cheesecake Is Done?**\n\n- As mentioned earlier, over baking your cheesecake can make it crack and pull away from the crust. Over baking your cheesecake can also make it taste rubbery.\n- As my mom taught me when I was younger, you know a cheesecake is done when you gently move the pan, the center jiggles slightly. Similarly to pumpkin pie, the center shouldn’t slosh or be liquidy; it should just jiggle.\n- If the center and the outside part of the cheesecake jiggle, it’s not ready yet.\n- If the center doesn’t jiggle at all, it’s probably over baked.\n\n**How Do I Cool Cheesecake To Keep It From Cracking?**\n\n- When your cheesecake is done baking (i.e., the outside of the cheesecake is firm and the center jiggles slightly), turn off the oven and crack it open.\n- Allow the cheesecake to cool in the cracked oven for 45-60 minutes. This is extremely important, because the slow cooling process will help prevent cheesecake from cracking. I usually do 60 minutes, but if you’re pressed for time for any reason, you can pull it out at the 45 or 50 minute mark\n- After it cools in the oven, continue cooling it on the counter until it reaches room temperature.\n- Then, chill it in the fridge for at least 4 hours. However, cheesecake gets better and better the longer it chills, so I suggest letting it chill overnight, if possible.\n\n**Do I Have To Use A Spring Form Pan?**\n\n- Nope. Typically I make cheesecake in a pie plate. You can use a springform pan, a pie plate, or even a baking pan to make cheesecake bars—whatever you have on hand.\n\n![fresh strawberry cheesecake baked with a graham crust](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-84.jpg?resize=800%2C1360&ssl=1)\n\n**What’s the difference between a no bake cheesecake and a baked cheesecake?**\n\n- A no bake cheesecake is a cheesecake that firms up in the fridge rather than firming up in the oven. Usually no bake cheesecake recipes have gelatin or some sort of thickener in the recipe to keep the cheesecake firm.\n- Baked cheesecakes don’t need a thickener like gelatin, because they bake in the oven.\n- On a personal level, I much prefer a cheesecake recipe baked in the oven rather than a no bake recipe. I just prefer the flavor of baked cheesecake better.\n\n**What Cheesecake Toppings Can I Use?**\n\n- The sky is really the limit here, but a few of my favorite classic cheesecake toppings are:\n  - strawberries, blueberries or raspberries\n  - canned cherries (totally nostalgic and reminds me of being a kid)\n  - lemon curd\n  - caramel sauce\n  - chocolate chips\n  - ganache or chocolate sauce\n  - whipped cream\n\n**Here are some other cheesecake favorites:**\n\n- [Pumpkin Cheesecake](https:\/\/www.alattefood.com\/pumpkin-cheesecake-recipe\/)\n- [Pecan Caramel Cheesecake](https:\/\/www.alattefood.com\/pecan-caramel-cheesecake-recipe\/)\n- [Blueberry Cheesecake Ice Cream](https:\/\/www.alattefood.com\/blueberry-cheesecake-ice-cream-recipe\/)\n- [Chocolate Cheesecake Trifle](https:\/\/www.alattefood.com\/no-bake-chocolate-cheesecake-strawberry-trifle\/)\n\n![slice of cheesecake with strawberries](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-23.jpg?resize=800%2C1360&ssl=1)\n\n## How Do I Make Cheesecake From Scratch:\n- **Room Temperature Ingredients**: Make sure you bring your cream cheese and eggs to room temperature before making cheesecake. It will keep your cheesecake filling smooth and silky.\n- **Graham Cracker Crust**: I prefer making my own graham cracker crust to buying either a premade crust or graham cracker crumbs. Pulse the graham crackers in your food processor until crumbs form. Gently mix the crumbs with melted butter, sugar and vanilla extract. Press into your pie plate or springform pan. Set aside.\n- **Preheat** your oven to 350 degrees.\n- **With** a hand held mixer or a standing mixer, beat the cream cheese for a 5-10 seconds. Then, while the mixer is on low, add in granulated sugar and mix until combined. Add in the vanilla extract and mix.\n- **Next**, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of your bowl and mix until the filling is combined and silky smooth. If you see some lumps in the filling, you can try to smooth the lumps with a rubber spatula against the edge of the bowl (but hopefully your ingredients were at room temperature and you won’t have any lumps!).\n- **Pour** the filling into the graham cracker crust and smooth it in an even layer.\n- **Bake** for 22-25 minutes, or until the center jiggles slightly. Mine is usually done at approximately 24 minutes.\n- **Turn** off the oven, crack open the door, and cool the cheesecake for 45-60 minutes in the oven. Then, continue cooling the cheesecake on the counter until it reaches room temperature. Lastly, chill in the fridge for at least 4 hours; overnight if possible.\n- **Cut** and serve with your favorite toppings.\n\n![slice of cheesecake on pie server with strawberries](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-26-write-scaled.jpg?resize=800%2C1440&ssl=1)\n\n### Final Cheesecake Baking Tips & Tricks:\n- Use quality ingredients: in cheesecake especially, I don’t think store brand ingredients provide the best flavor and texture.\n- Room Temperature Ingredients: Your eggs and cream cheese need to be at room temperature, otherwise you will have a lumpy cheesecake (which could lead to cracks in your cheesecake). I like to pull my cream cheese and eggs out a couple of hours before baking.\n- Your cheesecake is done baking when the center jiggles slightly when you gently move the baking dish.\n- Let it cool in the cracked oven first, then cool completely on the counter.\n- Chill it in the fridge overnight (or 4 hours, at the very least). Cheesecake gets better and better the colder it is.\n\n![classic cheesecake with fresh strawberries on beige napkin](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-93.jpg?fit=325%2C553&ssl=1)\n\n5 from 40 votes\n\n## The Best Easy Cheesecake Recipe\nPrep: 25 minutes mins\n\nCook: 25 minutes mins\n\nTotal: 50 minutes mins\n\nThe Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. This homemade cheesecake is perfect every single time—no cracks (and no water bath!), creamy texture, and the best flavor.\n\n[Print](https:\/\/www.alattefood.com\/wprm_print\/the-best-easy-cheesecake-recipe)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.alattefood.com%2Feasy-cheesecake-recipe%2F&media=https%3A%2F%2Fi0.wp.com%2Fwww.alattefood.com%2Fwp-content%2Fuploads%2F2020%2F11%2FClassic-Cheesecake-Recipe-93.jpg%3Ffit%3D1500%252C2550%26ssl%3D1&description=The+Best+Easy+Cheesecake+Recipe&is_video=false)\n\n[Rate](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#commentform)\n\n[Save](https:\/\/app.grow.me\/)\n\n[Saved\\!](https:\/\/app.grow.me\/)\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Ingredients 1x 2x 3x\n#### Crust\n- ▢\n  1 1\/2 cups graham cracker crumbs\n- ▢\n  4 Tbsp granulated sugar\n- ▢\n  6 Tbsp unsalted butter, melted\n- ▢\n  1 tsp vanilla extract\n\n#### Cheesecake Filling\n- ▢\n  3 8 oz cream cheese packages, softened to room temperature\n- ▢\n  3\/4 cup granulated sugar\n- ▢\n  3 eggs, at room temperature\n- ▢\n  2 tsp vanilla extract\n\n#### Toppings\n- ▢\n  \\-berries\n- ▢\n  \\-caramel sauce\n- ▢\n  \\-chocolate chips\n- ▢\n  \\-lemon curd\n- ▢\n  \\-whipped cream\n\n### Instructions\n- Preheat oven to 350 degrees.\n- Using a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs.\n- Next, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined.\n- Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside.\n- With a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds.\n- While on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined.\n- Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth.\n- Pour cheesecake batter over the graham cracker crust and spread in an even layer.\n- Bake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved.\n- Turn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I ususally do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes).\n- Continue to cool the cheesecake on the counter until it reaches room temperature.\n- Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible (cheesecake gets better the colder it gets).\n- Cut and serve with whatever toppings you like.\n- Refrigerate leftover.\n\nThe nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.\n\nCourse Dessert\n\nCuisine American\n\nMake sure to tag me on [Instagram](https:\/\/www.instagram.com\/michelle_alattefood\/) and [leave a rating below](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comments) and let me know how it turned out\\!\n\n![cheesecake collage with fresh strawberries](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-long-4-scaled.jpg?resize=800%2C1680&ssl=1)\n\nHere are some other cheesecake favorites:\n\n[Pecan Caramel Cheesecake](https:\/\/www.alattefood.com\/pecan-caramel-cheesecake-recipe\/)\n\n![Homemade Caramel Cheesecake with a pecan graham cracker crust and caramel whipped cream.](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2018\/11\/Caramel-Cheesecake-Recipe-91-far-away.jpg?resize=300%2C510&ssl=1)\n\n[Cheesecake Stuffed Strawberries](https:\/\/www.alattefood.com\/no-bake-chocolate-cheesecake-stuffed-strawberries\/)\n\n![These No Bake Chocolate Cheesecake Stuffed Strawberries are an easy dessert recipe that takes only 6-ingredients to make! These chocolate cheesecake strawberries are pretty, sweet, and a perfect Valentine’s Day dessert (and even a spring or summer dessert!). Plus, a video below\\!](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2018\/02\/Chocolate-Cheesecake-Stuffed-Strawberries-03-1.jpg?resize=300%2C510&ssl=1)\n\n[Blueberry Cheesecake Ice Cream](https:\/\/www.alattefood.com\/blueberry-cheesecake-ice-cream-recipe\/)\n\n![Blueberry cheesecake ice cream is cream cheese ice cream that's swirled with homemade blueberry pie filling and graham cracker crumbs](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2019\/07\/Blueberry-Cheesecake-Ice-Cream-65.jpg?resize=300%2C510&ssl=1)\n\nCategories:\n\n[Cheesecakes](https:\/\/www.alattefood.com\/category\/cheesecake\/%20),\n\n![Michelle, author of A Latte Food, sitting in front of window smiling.](https:\/\/www.alattefood.com\/wp-content\/uploads\/2025\/04\/Michelle-Sidebar.webp)\n\nMeet Michelle\n\nI’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy\\!\n\nIf I’m not baking, I’m probably reading a good book with a cup a coffee in hand.\n\nWelcome! I’m glad you’re here\\!\n\n[More About Michelle](https:\/\/www.alattefood.com\/about\/)\n\n## Post navigation\n[PreviousPumpkin Spice Cracker Toffee](https:\/\/www.alattefood.com\/pumpkin-spice-cracker-toffee\/)\n\n[NextChocolate Chip Crumb Cake Muffins](https:\/\/www.alattefood.com\/chocolate-chip-crumb-cake-muffins\/)\n\n### Leave a Reply [Cancel reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 43 Comments\n1. **Harriet** says:\n   \n   [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-310819)\n   \n   ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Oh my, I just love cheesecake and I think I’m going to love making this one\\!\n   \n   [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-310819)\n2. **Marie** says:\n   \n   [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-483126)\n   \n   ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This cheesecake recipe has been my go-to since I first made it last year. It was a hit for a celebration with my boyfriend and his family! I love it. Thank you for this amazing recipe\\!\n   \n   [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-483126)\n3. **Connie** says:\n   \n   [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-487316)\n   \n   ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I made this cheesecake for dessert on Christmas. It was absolutely phenomenal! Everyone loved it! My brother even said it was the best cheesecake he’d ever eaten! Thank you for being so specific in your directions. It was very helpful and informative. I will definitely be making this again.\n   \n   [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-487316)\n4. **AJ** says:\n   \n   [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-494606)\n   \n   ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I’ve made this 3 times now and it is absolutely AMAZING! And SO easy. The only thing I haf to change is the bake time. I have to do 350 for 20 minutes then 300 for 25 minutes. But I LOVE this recipe. Thank you\\!\n   \n   [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-494606)\n5. **Adrianne Elliott** says:\n   \n   [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-502734)\n   \n   ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I’ve been making cheesecakes for years and I LOVE the method I learned on here of cracking the door to cool\/finish baking the cheesecake so I don’t have to use a water bath or have a cracked top. The recipe itself is delicious! Thanks for sharing\\!\n   \n   [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-502734)\n6. **Lydia** says:\n   \n   [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-513643)\n   \n   ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I made this cheesecake and it was super easy and a hit!! I shared it with friends and family and they absolutely loved it!! Thanks for sharing your recipe…definite 5 stars!\\!\n   \n   [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-513643)\n7. **Christina Vann** says:\n   \n   [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-515875)\n   \n   ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This turned out so good! Thank you! My family loved it and just as you said no cracks, super smooth and creamy\\!\n   \n   [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-515875)\n8. **Beth** says:\n   \n   [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-517000)\n   \n   ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Thank you so much for this recipe. It was so easy and it turned out perfectly! I was so proud to serve it to my guests. Delicious\\!\n   \n   [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-517000)\n9. **amber boisseau** says:\n   \n   [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-535244)\n   \n   ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Best cheesecake I’ve ever made! Can I make these in a cupcake tin for a party? If so, would I adjust the cooking time or temperature? Thanks\\!\n   \n   [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-535244)\n10. **Casey Applegate** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-535853)\n    \n    I made this for my family a few weeks ago. There is no going back to store-bought. Easy and by far the most amazing we’ve had. Great Job and thank you\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-535853)\n11. **Kelly** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-543749)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     It was perfect. Thank you\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-543749)\n12. **Nicole Moore** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-561275)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     By far, the simplest cheesecake recipe I’ve encountered, and turns out perfectly every time! I didn’t have enough cream cheese, and was able to make the same perfect cheesecake with 2 packages of cream cheese and a cup of “Mexican style” sour cream I had in the fridge. This is now one of my go to recipes 😁\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-561275)\n13. **Adell Daugherty** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-566032)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I just took it out of the oven to cool to room temp. It smells delicious! I can’t wait until tomorrow to taste it!!\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-566032)\n    1. **Tabitha** says:\n       \n       [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-717317)\n       \n       ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n        I have used this recipe at least 20 times in the last 2 years. Prior to this recipe I had never made cheesecake and it terrified me. Now, friends, family, and coworkers all request my cheesecake! Follow the recipe exactly as it is written and it will be amazing!!!! Thank you for sharing this delicious recipe.\n       \n       [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-717317)\n14. **Marykate** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-583888)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     This recipe is so easy and so good!!! Thank you\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-583888)\n15. **Ashley** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-585374)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     This is my first time making cheesecake and its been super easy so far. It’s still in the oven, we shall see how it turns out 😅\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-585374)\n16. **Gloria Job** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-592191)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I made this cheesecake recipe last two days ago and it was a hit! My husband’s favorite cake is of course “Cheesecake,”. Made it for birthday and everyone loves it.! Thanks so much for sharing this recipe! Love, love, it!!!👍🥰❤️🎂\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-592191)\n17. **Ana** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-592214)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Made this cheesecake for Christmas Eve gathering. I topped it with cranberry jam and sugared cranberries. It was a hot and it was delicious!\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-592214)\n18. **Jessica** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-594017)\n    \n    Hi I was wondering what size spring pan should be used. I see it mentions 10 slices but everyone’s sizes are different. I have a 7inch spring pan I wanted to use but was thinking I might need to cut the recipe in half just from looking at the pictures but was not sure.\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-594017)\n19. **Amie** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-597625)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I made this for Thanksgiving and it was absolutely delicious, so much so my 6 year old daughter requested I make several for her up coming birthday! Easy, delicious, and fail proof!! Thanks for sharing the recipe! It’s a keeper\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-597625)\n20. **Jennifer** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-603311)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Best, creamiest cheesecake I’ve ever made and tasted\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-603311)\n21. **Debra** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-615471)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Super easy, and very delicious! Only problem I encountered…..the cook time you have is way off. I always have to leave it in the oven cooking a lot longer. It’s always really jiggly @ 25 minutes. I cook mine for at least 35-45 minutes. Also, found that leaving it in the refrigerator overnight really does help it set up better & get colder than 4 hours. Everyone LOVES the taste & it has cube out great each time I’ve made it. Cheers\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-615471)\n22. **Dan** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-623598)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     First time I made a cheese cake. It came out amazing.\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-623598)\n23. **Sue** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-626820)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     This cheesecake was truly simple and delicious.\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-626820)\n24. **Mellissa Goodson** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-631899)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     This was so easy and hands-down the yummiest cheesecake I have ever had 😍. Saving for all my future cheesecakes\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-631899)\n25. **Andrea** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-634988)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     SO easy! SO delicious! Everyone loved it! Served with a berry compote! This will be my go to cheesecake recipe\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-634988)\n26. **Jenny** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-650274)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Oh my goodness this was so good! Overall it was pretty easy to make. I wasn’t sure what type of pan\/dish to use but ended up with a pie pan. I cooked it a little longer than the recommended time because it jiggled quite a bit after 25 minutes. It set up great and tasted amazing! I’ll definitely make it again.\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-650274)\n27. **Lauren** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-684229)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     This is now my go to cheesecake recipe and people rave about it EVERY TIME!!! best and truly easiest cheesecake ever!\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-684229)\n28. **jban** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-685671)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Absolutely delicious cheesecake! Everyone gobbled it up! For me, the bake time was way off. At recipes timing, I had to add 17 minutes to the point where the center had just a little “wiggle”. I’m going to up the temperature to 375\\* for a shorter bake time. Everyone asked for the recipe! Great one\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-685671)\n29. **Kayla** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-685943)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     This is the best my cheesecake has ever turned out 😍 I’d probably go closer to 30 minutes on the cook time but other than that it was perfection\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-685943)\n30. **Po** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-686989)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Easy peasy and soo delish it’s my new favorite go to. I’ve made it 3 times in the past 2 weeks for the holidays because everyone requested it after the first time. I’m thrilled with how cakey it was even without the flour. Thank you so much for this recipe\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-686989)\n31. **Shirley** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-687607)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Turned out perfect! Tasted great, I’ve never made a cheesecake before, this was so easy and tastes wonderful, I will be making again and again. Thank you\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-687607)\n32. **Chelsea** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-692157)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Delicious cheesecake recipe! Plan on making it again for a family gathering this weekend\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-692157)\n33. **Shirley** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-692770)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     So easy and so tasty. Now my favorite cheesecake recipe.\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-692770)\n34. **Josie** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-692988)\n    \n    Hi, I’m wanting to baking this cheesecake for a birthday. This is my first time baking anything like this and I am wondering what size baking dish I’ll need for it? Thank-you\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-692988)\n    1. **[Michelle](https:\/\/www.alattefood.com\/about\/)** says:\n       \n       [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-719870)\n       \n       My favorite size to use is a 9″ pan. It can be a 9″ springform pan or a 9″ pie plate. 😊\n       \n       [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-719870)\n35. **Malki G** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-703691)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     This recipe is so delicious! Instead of graham crackers I make the crust with those soft round crackers. It’s delicious and lightly salty.\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-703691)\n36. **Paris** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-704656)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     My daughter and I made this for the family at Christmas and it was so easy and delicious! We just made another one! Thank you so much for the recipe\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-704656)\n37. **Paris** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-712101)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     My daughter and I make this recipe all the time together and it’s always a hit! I love how easy and delicious it is! Thank you\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-712101)\n38. **Debra** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-712476)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     It’s been 25 mins and still very jiggly – I’m gonna check every 5 or so minutes and hope and pray it is still fine\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-712476)\n39. **Christie** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-718474)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I’ve made this cheesecake a hand full of times now and it has turned out great every time. It’s so easy. I love this recipe, thank you\\!\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-718474)\n40. **Gia** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-722201)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I don’t have food processor. Blender works\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-722201)\n41. **Rita N Arnold** says:\n    \n    [at](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-762357)\n    \n    ![5 stars](https:\/\/www.alattefood.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I’ve never made a cheesecake in my life (64). with your recipe I’m on my third one. You get 5 golden star’s\\!  \n     Thank you for sharing your amazing recipe. God bless\n    \n    [Reply](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/#comment-762357)\n\n## More You'll Love\n- [![sprinkle covered oreo christmas cookies with rolos and peanut butter.](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2023\/12\/Peanut-Butter-Oreo-Christmas-Ornament-Cookies-22.jpg?fit=768%2C1152&ssl=1)](https:\/\/www.alattefood.com\/oreo-ornament-cookies\/)\n  \n  ### [Peanut Butter Oreo Ornament Cookies](https:\/\/www.alattefood.com\/oreo-ornament-cookies\/)\n- [![This Homemade Whipped Cream Recipe is only 3-ingredients and so easy to make\\!](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2018\/10\/Easy-Homemade-Whipped-Cream-01.jpg?fit=768%2C1229&ssl=1)](https:\/\/www.alattefood.com\/easy-homemade-whipped-cream\/)\n  \n  ### [Easy Homemade Whipped Cream](https:\/\/www.alattefood.com\/easy-homemade-whipped-cream\/)\n- [![Peanut Butter Honey Banana Bread](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2014\/04\/FG-52-Write.jpg?fit=682%2C1024&ssl=1)](https:\/\/www.alattefood.com\/peanut-butter-honey-banana-bread\/)\n  \n  ### [Peanut Butter Honey Banana Bread](https:\/\/www.alattefood.com\/peanut-butter-honey-banana-bread\/)\n- [![white chocolate peppermint sugar cookie ice cream sandwiches with crushed peppermints on white plate](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2021\/12\/Peppermint-Sugar-Cookie-Ice-Cream-Sandwiches-27.jpg?fit=768%2C1306&ssl=1)](https:\/\/www.alattefood.com\/sugar-cookie-peppermint-ice-cream-sandwiches\/)\n  \n  ### [Sugar Cookie Peppermint Ice Cream Sandwiches](https:\/\/www.alattefood.com\/sugar-cookie-peppermint-ice-cream-sandwiches\/)\n- [![Blueberry cheesecake ice cream is cream cheese ice cream that's swirled with homemade blueberry pie filling and graham cracker crumbs](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2019\/07\/Blueberry-Cheesecake-Ice-Cream-65.jpg?fit=768%2C1306&ssl=1)](https:\/\/www.alattefood.com\/blueberry-cheesecake-ice-cream-recipe\/)\n  \n  ### [Blueberry Cheesecake Ice Cream Recipe](https:\/\/www.alattefood.com\/blueberry-cheesecake-ice-cream-recipe\/)\n- [![No bake chocolate mint pie in a cream pie plate](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2019\/03\/No-Bake-Chocolate-Mint-Pie-Recipe-73.jpg?fit=768%2C1306&ssl=1)](https:\/\/www.alattefood.com\/no-bake-mint-chocolate-pie\/)\n  \n  ### [No Bake Mint Chocolate Pie](https:\/\/www.alattefood.com\/no-bake-mint-chocolate-pie\/)\n\n![Michelle, author of A Latte Food, sitting in front of window smiling.](https:\/\/www.alattefood.com\/wp-content\/uploads\/2025\/04\/Michelle-Sidebar-400x400.webp)\n\nI'm Michelle and this is where you'll witness my baking addiction. I bleed coffee and breathe sugar. Come join me as I journey through life one recipe at a time\\!\n\n[Meet Michelle](https:\/\/www.alattefood.com\/about\/)\n\nThe best recipes straight to your inbox.\n\n### Trending Recipes\n[![stack of banana bread slices with the top slice cut in half on a white plate.](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2024\/05\/Classic-Banana-Bread-93.jpg?resize=450%2C600&ssl=1)](https:\/\/www.alattefood.com\/banana-bread\/)\n\n#### [Easy Banana Bread Recipe](https:\/\/www.alattefood.com\/banana-bread\/)\n\n[![classic sugar cookie recipe with soft insides](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2019\/12\/Chewy-Sugar-Cookie-Recipe-99.jpg?resize=450%2C600&ssl=1)](https:\/\/www.alattefood.com\/chewy-sugar-cookies\/)\n\n#### [Chewy Sugar Cookies](https:\/\/www.alattefood.com\/chewy-sugar-cookies\/)\n\n[![old fashioned strawberry ice cream in teal mug](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2015\/05\/Homemade-Strawberry-Ice-Cream-Recipe-37.jpg?resize=450%2C600&ssl=1)](https:\/\/www.alattefood.com\/homemade-strawberry-ice-cream\/)\n\n#### [Homemade Strawberry Ice Cream](https:\/\/www.alattefood.com\/homemade-strawberry-ice-cream\/)\n\n[![warm gooey cinnamon roll being served with a spatula](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/02\/Homemade-Cinnamon-Rolls-84.jpg?resize=450%2C600&ssl=1)](https:\/\/www.alattefood.com\/fluffy-homemade-cinnamon-rolls-recipe\/)\n\n#### [Fluffy Homemade Cinnamon Rolls Recipe](https:\/\/www.alattefood.com\/fluffy-homemade-cinnamon-rolls-recipe\/)\n\n![A Latte Food logo circle.](https:\/\/www.alattefood.com\/wp-content\/uploads\/2025\/03\/submark.svg)\n\nExplore Recipes\n\n- [Baking Basics](https:\/\/www.alattefood.com\/category\/baking-basics\/)\n- [Cookies](https:\/\/www.alattefood.com\/category\/cookies\/)\n- [Scones](https:\/\/www.alattefood.com\/category\/scones\/)\n- [Breads](https:\/\/www.alattefood.com\/category\/breads\/)\n- [Breakfast](https:\/\/www.alattefood.com\/category\/breakfast-and-brunch\/)\n- [Cakes](https:\/\/www.alattefood.com\/category\/cakes-and-cupcakes\/)\n- [Candy](https:\/\/www.alattefood.com\/category\/candy-and-sweets\/)\n- [Cheesecake](https:\/\/www.alattefood.com\/category\/cheesecake\/)\n- [Brownies](https:\/\/www.alattefood.com\/category\/dessert-bars-and-brownies\/)\n- [Muffins](https:\/\/www.alattefood.com\/category\/muffins-and-scones\/)\n- [No Bake](https:\/\/www.alattefood.com\/category\/no-bake-desserts\/)\n- [Pies + Tarts](https:\/\/www.alattefood.com\/category\/pies-crisps-tarts\/)\n\nRecipes straight to your inbox.\n\nJoin Now\n\n©2026, A Latte Food.\n\n- [Privacy Policy](https:\/\/www.alattefood.com\/privacy-policydisclosure-policy\/)\n- [Work With Me](https:\/\/www.alattefood.com\/work-with-me\/)\n- [Contact](https:\/\/www.alattefood.com\/contact-page\/)\n\n[Back To Top](https:\/\/www.alattefood.com\/easy-cheesecake-recipe\/)\n\nDesign by [![Pixel Me Designs](https:\/\/www.alattefood.com\/wp-content\/themes\/pmdlattefood\/images\/pmd-logo.svg)](http:\/\/www.pixelmedesigns.com\/)\n\n×\n\n#### A Whole Latte Recipes\\!\nSubscribe to the newsletter for the best recipes straight to your inbox\\!","attrs_readable_markdown":"*The Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. This homemade cheesecake is perfect every single time—no cracks (and no water bath!), creamy texture, and the best flavor.*\n\n![classic cheesecake with fresh strawberries on beige napkin](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-93.jpg?resize=800%2C1360&ssl=1)\n\n**Classic cheesecake doesn’t have to be hard or time consuming to make! This is the recipe my mom made when we were growing up and to this day, it’s still my favorite cheesecake recipe of all time\\!**\n\n![classic cheesecake with strawberries with cut slice](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-14.jpg?resize=800%2C1360&ssl=1)\n\nCheesecake is probably my favorite dessert of all time. Obviously, I’m no stranger to the dessert front so picking my absolute favorite dessert feels like picking a favorite child.\n\nHowever, if push came to shove, it would be a *very* close race between a rich cheesecake slice or a gooey chocolate chip cookie. You can never go wrong with a classic, you know what I mean??\n\n(Note to self—look into a chocolate chip cookie cheesecake pie. I think we can all agree that might sound like the best thing ever.)\n\nMy mom’s cheesecake is one of those recipes where I will 100% proclaim, “Mom knows best,” because this recipe never ever fails. It’s the perfect cheesecake every single time, and it absolutely never disappoints.\n\nI know it can be presumptuous and slightly obnoxious to proclaim this as the “Best Cheesecake Recipe Ever,” but I’m going to say it: It *is* the best and I have the evidence to back that up.\n\n![homemade plain cheesecake with a graham cracker crust on white board](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-20.jpg?resize=800%2C1280&ssl=1)\n\n## Why This Is The Best Cheesecake (and easiest):\n- It’s made with easy ingredients you probably already have in your pantry.\n- This is a cheesecake without sour cream. I don’t mind sour cream cheesecakes, however, it’s not *always* necessary and I feel it can detract from the cream cheese flavor.\n- You don’t have to do a water bath to bake this perfectly. I repeat, this is a **cheesecake without a water bath**.\n- Don’t skimp on quality ingredients. It can be tempting to grab the store brand stuff (graham crackers and cream cheese), but trust me on this, buying Philadelphia cream cheese and quality graham crackers make this easy cheesecake recipe a 10 out of 10.\n### Simple Cheesecake Ingredients:\n- graham crackers\n- butter, unsalted\n- granulated sugar\n- vanilla extract\n- cream cheese\n- eggs\n\nSix ingredients is all you need to make the best cheesecake without cracks, without a water bath and without any hassle on your part.\n\n**As mentioned above, when it comes to cheesecake, I highly recommend you get name brand ingredients (namely graham crackers and cream cheese).**\n\n- **My favorite cream cheese for cheesecake**: Philadelphia. There’s a reason they’re kind of the only name brand cream cheese around. The flavor and texture is outstanding.\n- **My favorite graham crackers for a homemade graham cracker crust**: Honey Maid. Again, the flavor is just unbeatable in comparison to store brand. If you can’t find Honey Maid for some reason, my next favorite brand would be Trader Joe’s.\n- **Definitely use pure vanilla extract rather than imitation vanilla**. While imitation vanilla is signifcantly cheaper, it does not taste the same as pure vanilla extract. It’s worth the extra expense to get the good stuff.\n\n![strawberry cheesecake with graham cracker crust on wooden board](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-67.jpg?resize=800%2C1360&ssl=1)\n\n## Why Do Cheesecakes Crack?\n- **Temperature**: Okay so there are many reasons why a cheesecake cracks, but it often has to do with a dramatic change in temperature. Most often they crack when they’re removed from the hot oven and placed to cool on the counter. The change in temperature makes the cheesecake break. I’ll discuss further how I cool cheesecake to keep it from cracking.\n- **Baking**: Over baking your cheesecake can also make it crack and pull away from the sides of the crust, but I talk more about how you know your cheesecake is done a little further down in the post to help you avoid over baking your classic cheesecake recipe.\n- **Cold Ingredients**: It’s important to use room temperature ingredients in baking, and it’s especially pertinent here for cheesecake. Cream cheese gets lumpy when it’s not softened to room temperature and those lumps not only make for a lumpy cheesecake, but it also can affect the the overall baking.\n- **Over mixing**: If you over mix cheesecake batter, it incorporates too much air into the batter. That air can make air bubbles in your cheesecake. Those air bubbles can cause your cheesecake to crack later. The key is really to be gentle with cheesecake batter. Don’t leave your mixer running while you go do something, and don’t mix on a high speed. Scrape down the sides of your bowl often and mix on a low speed just until combined.\n\nOf course, if it cracks, you can cover it with any topping you like and those toppings hide a multitude of sins.\n\nHowever, I have been making this easy cheesecake recipe for years and it’s never cracked on me. Never.\n\n![cheesecake slice on pie server](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-26-1.jpg?resize=800%2C1280&ssl=1)\n\n### Do I have to make a water bath for this cheesecake?\n- No! That’s \\*almost\\* my favorite part about this recipe. It’s one of the reasons why I call this the best easy cheesecake.\n- If you’re not familiar with a water bath, it’s used somewhat often in baking cheesecakes, custards and puddings because it adds moisture to the oven, which prevents cracks and a rubbery texture.\n- However, this is baked at a higher temperature for a shorter period of time, and the ratio of ingredients keep the cheesecake stable so if it’s cooled properly and not over baked, it should be a crack-free cheesecake.\n- Also, I loathe water baths. While they are necessary in some cases, for this recipe, you do not need it and it makes the process so much simpler.\n- Lastly, the flavor of this cheesecake is sweet yet tangy, and it’s paired perfectly with a buttery graham cracker crust. I love this recipe not just because it’s easy and uses simple ingredients, or because it’s a cheesecake without a water bath, it’s because this cheesecake is just plain good.\n\n![plain cheesecake with graham cracker crumbs on wooden cake plate](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-18.jpg?resize=800%2C1280&ssl=1)\n\n**How Do I Know When My Cheesecake Is Done?**\n\n- As mentioned earlier, over baking your cheesecake can make it crack and pull away from the crust. Over baking your cheesecake can also make it taste rubbery.\n- As my mom taught me when I was younger, you know a cheesecake is done when you gently move the pan, the center jiggles slightly. Similarly to pumpkin pie, the center shouldn’t slosh or be liquidy; it should just jiggle.\n- If the center and the outside part of the cheesecake jiggle, it’s not ready yet.\n- If the center doesn’t jiggle at all, it’s probably over baked.\n\n**How Do I Cool Cheesecake To Keep It From Cracking?**\n\n- When your cheesecake is done baking (i.e., the outside of the cheesecake is firm and the center jiggles slightly), turn off the oven and crack it open.\n- Allow the cheesecake to cool in the cracked oven for 45-60 minutes. This is extremely important, because the slow cooling process will help prevent cheesecake from cracking. I usually do 60 minutes, but if you’re pressed for time for any reason, you can pull it out at the 45 or 50 minute mark\n- After it cools in the oven, continue cooling it on the counter until it reaches room temperature.\n- Then, chill it in the fridge for at least 4 hours. However, cheesecake gets better and better the longer it chills, so I suggest letting it chill overnight, if possible.\n\n**Do I Have To Use A Spring Form Pan?**\n\n- Nope. Typically I make cheesecake in a pie plate. You can use a springform pan, a pie plate, or even a baking pan to make cheesecake bars—whatever you have on hand.\n\n![fresh strawberry cheesecake baked with a graham crust](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-84.jpg?resize=800%2C1360&ssl=1)\n\n**What’s the difference between a no bake cheesecake and a baked cheesecake?**\n\n- A no bake cheesecake is a cheesecake that firms up in the fridge rather than firming up in the oven. Usually no bake cheesecake recipes have gelatin or some sort of thickener in the recipe to keep the cheesecake firm.\n- Baked cheesecakes don’t need a thickener like gelatin, because they bake in the oven.\n- On a personal level, I much prefer a cheesecake recipe baked in the oven rather than a no bake recipe. I just prefer the flavor of baked cheesecake better.\n\n**What Cheesecake Toppings Can I Use?**\n\n- The sky is really the limit here, but a few of my favorite classic cheesecake toppings are:\n  - strawberries, blueberries or raspberries\n  - canned cherries (totally nostalgic and reminds me of being a kid)\n  - lemon curd\n  - caramel sauce\n  - chocolate chips\n  - ganache or chocolate sauce\n  - whipped cream\n\n**Here are some other cheesecake favorites:**\n\n- [Pumpkin Cheesecake](https:\/\/www.alattefood.com\/pumpkin-cheesecake-recipe\/)\n- [Pecan Caramel Cheesecake](https:\/\/www.alattefood.com\/pecan-caramel-cheesecake-recipe\/)\n- [Blueberry Cheesecake Ice Cream](https:\/\/www.alattefood.com\/blueberry-cheesecake-ice-cream-recipe\/)\n- [Chocolate Cheesecake Trifle](https:\/\/www.alattefood.com\/no-bake-chocolate-cheesecake-strawberry-trifle\/)\n\n![slice of cheesecake with strawberries](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-23.jpg?resize=800%2C1360&ssl=1)\n\n## How Do I Make Cheesecake From Scratch:\n- **Room Temperature Ingredients**: Make sure you bring your cream cheese and eggs to room temperature before making cheesecake. It will keep your cheesecake filling smooth and silky.\n- **Graham Cracker Crust**: I prefer making my own graham cracker crust to buying either a premade crust or graham cracker crumbs. Pulse the graham crackers in your food processor until crumbs form. Gently mix the crumbs with melted butter, sugar and vanilla extract. Press into your pie plate or springform pan. Set aside.\n- **Preheat** your oven to 350 degrees.\n- **With** a hand held mixer or a standing mixer, beat the cream cheese for a 5-10 seconds. Then, while the mixer is on low, add in granulated sugar and mix until combined. Add in the vanilla extract and mix.\n- **Next**, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of your bowl and mix until the filling is combined and silky smooth. If you see some lumps in the filling, you can try to smooth the lumps with a rubber spatula against the edge of the bowl (but hopefully your ingredients were at room temperature and you won’t have any lumps!).\n- **Pour** the filling into the graham cracker crust and smooth it in an even layer.\n- **Bake** for 22-25 minutes, or until the center jiggles slightly. Mine is usually done at approximately 24 minutes.\n- **Turn** off the oven, crack open the door, and cool the cheesecake for 45-60 minutes in the oven. Then, continue cooling the cheesecake on the counter until it reaches room temperature. Lastly, chill in the fridge for at least 4 hours; overnight if possible.\n- **Cut** and serve with your favorite toppings.\n\n![slice of cheesecake on pie server with strawberries](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-26-write-scaled.jpg?resize=800%2C1440&ssl=1)\n\n### Final Cheesecake Baking Tips & Tricks:\n- Use quality ingredients: in cheesecake especially, I don’t think store brand ingredients provide the best flavor and texture.\n- Room Temperature Ingredients: Your eggs and cream cheese need to be at room temperature, otherwise you will have a lumpy cheesecake (which could lead to cracks in your cheesecake). I like to pull my cream cheese and eggs out a couple of hours before baking.\n- Your cheesecake is done baking when the center jiggles slightly when you gently move the baking dish.\n- Let it cool in the cracked oven first, then cool completely on the counter.\n- Chill it in the fridge overnight (or 4 hours, at the very least). Cheesecake gets better and better the colder it is.\n\n![classic cheesecake with fresh strawberries on beige napkin](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-93.jpg?fit=325%2C553&ssl=1)\n\n5 from 40 votes\n\nPrep: 25 minutes\n\nCook: 25 minutes\n\nTotal: 50 minutes\n\nThe Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. This homemade cheesecake is perfect every single time—no cracks (and no water bath!), creamy texture, and the best flavor.\n\n#### Crust\n- ▢\n  1 1\/2 cups graham cracker crumbs\n- ▢\n  4 Tbsp granulated sugar\n- ▢\n  6 Tbsp unsalted butter, melted\n- ▢\n  1 tsp vanilla extract\n\n#### Cheesecake Filling\n- ▢\n  3 8 oz cream cheese packages, softened to room temperature\n- ▢\n  3\/4 cup granulated sugar\n- ▢\n  3 eggs, at room temperature\n- ▢\n  2 tsp vanilla extract\n\n#### Toppings\n- ▢\n  \\-berries\n- ▢\n  \\-caramel sauce\n- ▢\n  \\-chocolate chips\n- ▢\n  \\-lemon curd\n- ▢\n  \\-whipped cream\n\n- Preheat oven to 350 degrees.\n- Using a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs.\n- Next, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined.\n- Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside.\n- With a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds.\n- While on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined.\n- Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth.\n- Pour cheesecake batter over the graham cracker crust and spread in an even layer.\n- Bake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved.\n- Turn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I ususally do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes).\n- Continue to cool the cheesecake on the counter until it reaches room temperature.\n- Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible (cheesecake gets better the colder it gets).\n- Cut and serve with whatever toppings you like.\n- Refrigerate leftover.\n\nThe nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.\n\nCourse Dessert\n\nCuisine American\n\n![cheesecake collage with fresh strawberries](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2020\/11\/Classic-Cheesecake-Recipe-long-4-scaled.jpg?resize=800%2C1680&ssl=1)\n\nHere are some other cheesecake favorites:\n\n[Pecan Caramel Cheesecake](https:\/\/www.alattefood.com\/pecan-caramel-cheesecake-recipe\/)\n\n![Homemade Caramel Cheesecake with a pecan graham cracker crust and caramel whipped cream.](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2018\/11\/Caramel-Cheesecake-Recipe-91-far-away.jpg?resize=300%2C510&ssl=1)\n\n[Cheesecake Stuffed Strawberries](https:\/\/www.alattefood.com\/no-bake-chocolate-cheesecake-stuffed-strawberries\/)\n\n![These No Bake Chocolate Cheesecake Stuffed Strawberries are an easy dessert recipe that takes only 6-ingredients to make! These chocolate cheesecake strawberries are pretty, sweet, and a perfect Valentine’s Day dessert (and even a spring or summer dessert!). Plus, a video below\\!](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2018\/02\/Chocolate-Cheesecake-Stuffed-Strawberries-03-1.jpg?resize=300%2C510&ssl=1)\n\n[Blueberry Cheesecake Ice Cream](https:\/\/www.alattefood.com\/blueberry-cheesecake-ice-cream-recipe\/)\n\n![Blueberry cheesecake ice cream is cream cheese ice cream that's swirled with homemade blueberry pie filling and graham cracker crumbs](https:\/\/i0.wp.com\/www.alattefood.com\/wp-content\/uploads\/2019\/07\/Blueberry-Cheesecake-Ice-Cream-65.jpg?resize=300%2C510&ssl=1)\n\n![Michelle, author of A Latte Food, sitting in front of window smiling.](https:\/\/www.alattefood.com\/wp-content\/uploads\/2025\/04\/Michelle-Sidebar.webp)\n\nMeet Michelle\n\nI’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy\\!\n\nIf I’m not baking, I’m probably reading a good book with a cup a coffee in hand.\n\nWelcome! I’m glad you’re here\\!\n## Post navigation","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

5 hours ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://www.alattefood.com/easy-cheesecake-recipe/
Last Crawled	2026-04-13 19:17:48 (5 hours ago)
First Indexed	2020-11-03 09:29:41 (5 years ago)
HTTP Status Code	200
Meta Title	The Best Easy Cheesecake Recipe - A Latte Food
Meta Description	This easy cheesecake recipe is made with simple ingredients and is so rich and creamy. Plus, it's made without a water bath!
Meta Canonical	null
Boilerpipe Text	The Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. This homemade cheesecake is perfect every single time—no cracks (and no water bath!), creamy texture, and the best flavor. Classic cheesecake doesn’t have to be hard or time consuming to make! This is the recipe my mom made when we were growing up and to this day, it’s still my favorite cheesecake recipe of all time! Cheesecake is probably my favorite dessert of all time. Obviously, I’m no stranger to the dessert front so picking my absolute favorite dessert feels like picking a favorite child. However, if push came to shove, it would be a very close race between a rich cheesecake slice or a gooey chocolate chip cookie. You can never go wrong with a classic, you know what I mean?? (Note to self—look into a chocolate chip cookie cheesecake pie. I think we can all agree that might sound like the best thing ever.) My mom’s cheesecake is one of those recipes where I will 100% proclaim, “Mom knows best,” because this recipe never ever fails. It’s the perfect cheesecake every single time, and it absolutely never disappoints. I know it can be presumptuous and slightly obnoxious to proclaim this as the “Best Cheesecake Recipe Ever,” but I’m going to say it: It is the best and I have the evidence to back that up. Why This Is The Best Cheesecake (and easiest): It’s made with easy ingredients you probably already have in your pantry. This is a cheesecake without sour cream. I don’t mind sour cream cheesecakes, however, it’s not always necessary and I feel it can detract from the cream cheese flavor. You don’t have to do a water bath to bake this perfectly. I repeat, this is a cheesecake without a water bath . Don’t skimp on quality ingredients. It can be tempting to grab the store brand stuff (graham crackers and cream cheese), but trust me on this, buying Philadelphia cream cheese and quality graham crackers make this easy cheesecake recipe a 10 out of 10. Simple Cheesecake Ingredients: graham crackers butter, unsalted granulated sugar vanilla extract cream cheese eggs Six ingredients is all you need to make the best cheesecake without cracks, without a water bath and without any hassle on your part. As mentioned above, when it comes to cheesecake, I highly recommend you get name brand ingredients (namely graham crackers and cream cheese). My favorite cream cheese for cheesecake : Philadelphia. There’s a reason they’re kind of the only name brand cream cheese around. The flavor and texture is outstanding. My favorite graham crackers for a homemade graham cracker crust : Honey Maid. Again, the flavor is just unbeatable in comparison to store brand. If you can’t find Honey Maid for some reason, my next favorite brand would be Trader Joe’s. Definitely use pure vanilla extract rather than imitation vanilla . While imitation vanilla is signifcantly cheaper, it does not taste the same as pure vanilla extract. It’s worth the extra expense to get the good stuff. Why Do Cheesecakes Crack? Temperature : Okay so there are many reasons why a cheesecake cracks, but it often has to do with a dramatic change in temperature. Most often they crack when they’re removed from the hot oven and placed to cool on the counter. The change in temperature makes the cheesecake break. I’ll discuss further how I cool cheesecake to keep it from cracking. Baking : Over baking your cheesecake can also make it crack and pull away from the sides of the crust, but I talk more about how you know your cheesecake is done a little further down in the post to help you avoid over baking your classic cheesecake recipe. Cold Ingredients : It’s important to use room temperature ingredients in baking, and it’s especially pertinent here for cheesecake. Cream cheese gets lumpy when it’s not softened to room temperature and those lumps not only make for a lumpy cheesecake, but it also can affect the the overall baking. Over mixing : If you over mix cheesecake batter, it incorporates too much air into the batter. That air can make air bubbles in your cheesecake. Those air bubbles can cause your cheesecake to crack later. The key is really to be gentle with cheesecake batter. Don’t leave your mixer running while you go do something, and don’t mix on a high speed. Scrape down the sides of your bowl often and mix on a low speed just until combined. Of course, if it cracks, you can cover it with any topping you like and those toppings hide a multitude of sins. However, I have been making this easy cheesecake recipe for years and it’s never cracked on me. Never. Do I have to make a water bath for this cheesecake? No! That’s almost my favorite part about this recipe. It’s one of the reasons why I call this the best easy cheesecake. If you’re not familiar with a water bath, it’s used somewhat often in baking cheesecakes, custards and puddings because it adds moisture to the oven, which prevents cracks and a rubbery texture. However, this is baked at a higher temperature for a shorter period of time, and the ratio of ingredients keep the cheesecake stable so if it’s cooled properly and not over baked, it should be a crack-free cheesecake. Also, I loathe water baths. While they are necessary in some cases, for this recipe, you do not need it and it makes the process so much simpler. Lastly, the flavor of this cheesecake is sweet yet tangy, and it’s paired perfectly with a buttery graham cracker crust. I love this recipe not just because it’s easy and uses simple ingredients, or because it’s a cheesecake without a water bath, it’s because this cheesecake is just plain good. How Do I Know When My Cheesecake Is Done? As mentioned earlier, over baking your cheesecake can make it crack and pull away from the crust. Over baking your cheesecake can also make it taste rubbery. As my mom taught me when I was younger, you know a cheesecake is done when you gently move the pan, the center jiggles slightly. Similarly to pumpkin pie, the center shouldn’t slosh or be liquidy; it should just jiggle. If the center and the outside part of the cheesecake jiggle, it’s not ready yet. If the center doesn’t jiggle at all, it’s probably over baked. How Do I Cool Cheesecake To Keep It From Cracking? When your cheesecake is done baking (i.e., the outside of the cheesecake is firm and the center jiggles slightly), turn off the oven and crack it open. Allow the cheesecake to cool in the cracked oven for 45-60 minutes. This is extremely important, because the slow cooling process will help prevent cheesecake from cracking. I usually do 60 minutes, but if you’re pressed for time for any reason, you can pull it out at the 45 or 50 minute mark After it cools in the oven, continue cooling it on the counter until it reaches room temperature. Then, chill it in the fridge for at least 4 hours. However, cheesecake gets better and better the longer it chills, so I suggest letting it chill overnight, if possible. Do I Have To Use A Spring Form Pan? Nope. Typically I make cheesecake in a pie plate. You can use a springform pan, a pie plate, or even a baking pan to make cheesecake bars—whatever you have on hand. What’s the difference between a no bake cheesecake and a baked cheesecake? A no bake cheesecake is a cheesecake that firms up in the fridge rather than firming up in the oven. Usually no bake cheesecake recipes have gelatin or some sort of thickener in the recipe to keep the cheesecake firm. Baked cheesecakes don’t need a thickener like gelatin, because they bake in the oven. On a personal level, I much prefer a cheesecake recipe baked in the oven rather than a no bake recipe. I just prefer the flavor of baked cheesecake better. What Cheesecake Toppings Can I Use? The sky is really the limit here, but a few of my favorite classic cheesecake toppings are: strawberries, blueberries or raspberries canned cherries (totally nostalgic and reminds me of being a kid) lemon curd caramel sauce chocolate chips ganache or chocolate sauce whipped cream Here are some other cheesecake favorites: Pumpkin Cheesecake Pecan Caramel Cheesecake Blueberry Cheesecake Ice Cream Chocolate Cheesecake Trifle How Do I Make Cheesecake From Scratch: Room Temperature Ingredients : Make sure you bring your cream cheese and eggs to room temperature before making cheesecake. It will keep your cheesecake filling smooth and silky. Graham Cracker Crust : I prefer making my own graham cracker crust to buying either a premade crust or graham cracker crumbs. Pulse the graham crackers in your food processor until crumbs form. Gently mix the crumbs with melted butter, sugar and vanilla extract. Press into your pie plate or springform pan. Set aside. Preheat your oven to 350 degrees. With a hand held mixer or a standing mixer, beat the cream cheese for a 5-10 seconds. Then, while the mixer is on low, add in granulated sugar and mix until combined. Add in the vanilla extract and mix. Next , add in the eggs, one at a time, mixing after each addition. Scrape down the sides of your bowl and mix until the filling is combined and silky smooth. If you see some lumps in the filling, you can try to smooth the lumps with a rubber spatula against the edge of the bowl (but hopefully your ingredients were at room temperature and you won’t have any lumps!). Pour the filling into the graham cracker crust and smooth it in an even layer. Bake for 22-25 minutes, or until the center jiggles slightly. Mine is usually done at approximately 24 minutes. Turn off the oven, crack open the door, and cool the cheesecake for 45-60 minutes in the oven. Then, continue cooling the cheesecake on the counter until it reaches room temperature. Lastly, chill in the fridge for at least 4 hours; overnight if possible. Cut and serve with your favorite toppings. Final Cheesecake Baking Tips & Tricks: Use quality ingredients: in cheesecake especially, I don’t think store brand ingredients provide the best flavor and texture. Room Temperature Ingredients: Your eggs and cream cheese need to be at room temperature, otherwise you will have a lumpy cheesecake (which could lead to cracks in your cheesecake). I like to pull my cream cheese and eggs out a couple of hours before baking. Your cheesecake is done baking when the center jiggles slightly when you gently move the baking dish. Let it cool in the cracked oven first, then cool completely on the counter. Chill it in the fridge overnight (or 4 hours, at the very least). Cheesecake gets better and better the colder it is. 5 from 40 votes Prep: 25 minutes Cook: 25 minutes Total: 50 minutes The Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. This homemade cheesecake is perfect every single time—no cracks (and no water bath!), creamy texture, and the best flavor. Crust ▢ 1 1/2 cups graham cracker crumbs ▢ 4 Tbsp granulated sugar ▢ 6 Tbsp unsalted butter, melted ▢ 1 tsp vanilla extract Cheesecake Filling ▢ 3 8 oz cream cheese packages, softened to room temperature ▢ 3/4 cup granulated sugar ▢ 3 eggs, at room temperature ▢ 2 tsp vanilla extract Toppings ▢ -berries ▢ -caramel sauce ▢ -chocolate chips ▢ -lemon curd ▢ -whipped cream Preheat oven to 350 degrees. Using a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs. Next, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined. Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside. With a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds. While on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined. Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth. Pour cheesecake batter over the graham cracker crust and spread in an even layer. Bake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved. Turn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I ususally do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes). Continue to cool the cheesecake on the counter until it reaches room temperature. Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible (cheesecake gets better the colder it gets). Cut and serve with whatever toppings you like. Refrigerate leftover. The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist. Course Dessert Cuisine American Here are some other cheesecake favorites: Pecan Caramel Cheesecake Cheesecake Stuffed Strawberries Blueberry Cheesecake Ice Cream Meet Michelle I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy! If I’m not baking, I’m probably reading a good book with a cup a coffee in hand. Welcome! I’m glad you’re here! Post navigation
Markdown	[Skip to content](https://www.alattefood.com/easy-cheesecake-recipe/#main) A whole latte recipes in your inbox\! [![A Latte Food logo.](https://www.alattefood.com/wp-content/uploads/2025/04/header.svg)](https://www.alattefood.com/) - [Home](https://www.alattefood.com/) - [About](https://www.alattefood.com/about/) - [Recipes](https://www.alattefood.com/recipes/) - [Breads](https://www.alattefood.com/category/breads/) - [Breakfast and Brunch](https://www.alattefood.com/category/breakfast-and-brunch/) - [Cakes and Cupcakes](https://www.alattefood.com/category/cakes-and-cupcakes/) - [Cake](https://www.alattefood.com/category/cake/) - [Candy and Sweets](https://www.alattefood.com/category/candy-and-sweets/) - [Cheesecakes](https://www.alattefood.com/category/cheesecake/) - [Cookies](https://www.alattefood.com/category/cookies/) - [Cupcakes](https://www.alattefood.com/category/cupcakes/) - [Dessert Bars and Brownies](https://www.alattefood.com/category/dessert-bars-and-brownies/) - [Donuts](https://www.alattefood.com/category/donuts/) - [Muffins and Scones](https://www.alattefood.com/category/muffins-and-scones/) - [No Bake Desserts](https://www.alattefood.com/category/no-bake-desserts/) - [Pies, Crisps, and Tarts](https://www.alattefood.com/category/pies-crisps-tarts/) - [Baking Basics](https://www.alattefood.com/category/baking-basics/) - [Cookies](https://www.alattefood.com/category/cookies/) - [Scones](https://www.alattefood.com/category/scones/) - [Whole Latte Love & Life](https://www.alattefood.com/whole-latte-love-life-2/) - [Latte Love & Life](https://www.alattefood.com/whole-latte-love-life-2/latte-love-life/) - [My Weekend Cravings](https://www.alattefood.com/whole-latte-love-life-2/my-weekend-cravings/) - [A Latte Tips and Tricks](https://www.alattefood.com/whole-latte-love-life-2/a-latte-tips-and-tricks/) [![A Latte Food logo.](https://www.alattefood.com/wp-content/uploads/2025/04/header-mobile.svg)](https://www.alattefood.com/) Menu Search - [Home](https://www.alattefood.com/) - [About](https://www.alattefood.com/about/) - [Recipes](https://www.alattefood.com/recipes/) - [Breads](https://www.alattefood.com/category/breads/) - [Breakfast and Brunch](https://www.alattefood.com/category/breakfast-and-brunch/) - [Cakes and Cupcakes](https://www.alattefood.com/category/cakes-and-cupcakes/) - [Cake](https://www.alattefood.com/category/cake/) - [Candy and Sweets](https://www.alattefood.com/category/candy-and-sweets/) - [Cheesecakes](https://www.alattefood.com/category/cheesecake/) - [Cookies](https://www.alattefood.com/category/cookies/) - [Cupcakes](https://www.alattefood.com/category/cupcakes/) - [Dessert Bars and Brownies](https://www.alattefood.com/category/dessert-bars-and-brownies/) - [Donuts](https://www.alattefood.com/category/donuts/) - [Muffins and Scones](https://www.alattefood.com/category/muffins-and-scones/) - [No Bake Desserts](https://www.alattefood.com/category/no-bake-desserts/) - [Pies, Crisps, and Tarts](https://www.alattefood.com/category/pies-crisps-tarts/) - [Baking Basics](https://www.alattefood.com/category/baking-basics/) - [Cookies](https://www.alattefood.com/category/cookies/) - [Scones](https://www.alattefood.com/category/scones/) - [Whole Latte Love & Life](https://www.alattefood.com/whole-latte-love-life-2/) - [Latte Love & Life](https://www.alattefood.com/whole-latte-love-life-2/latte-love-life/) - [My Weekend Cravings](https://www.alattefood.com/whole-latte-love-life-2/my-weekend-cravings/) - [A Latte Tips and Tricks](https://www.alattefood.com/whole-latte-love-life-2/a-latte-tips-and-tricks/) [Home](https://www.alattefood.com/) / [Cheesecakes](https://www.alattefood.com/category/cheesecake/) / The Best Easy Cheesecake Recipe # The Best Easy Cheesecake Recipe By[Michelle](https://www.alattefood.com/about/) Nov 2, 2020 Jul 9, 2021 Updated Jul 9, 2021 This post may contain affiliate links. [Jump to Recipe](https://www.alattefood.com/easy-cheesecake-recipe/#wprm-recipe-container-14913)[Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.alattefood.com%2Feasy-cheesecake-recipe%2F&media=https%3A%2F%2Fi0.wp.com%2Fwww.alattefood.com%2Fwp-content%2Fuploads%2F2020%2F11%2FClassic-Cheesecake-Recipe-93.jpg%3Ffit%3D1500%252C2550%26ssl%3D1&description=The+Best+Easy+Cheesecake+Recipe&is_video=false) 5 from 40 votes - Pin - [Share](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.alattefood.com%2Feasy-cheesecake-recipe%2F&t=The%20Best%20Easy%20Cheesecake%20Recipe "Share on Facebook") - [Email](https://www.alattefood.com/cdn-cgi/l/email-protection#704f0305121a1513044d241815554240321503045542403511030955424033181515031513111b1555424022151319001556534043484b121f14094d18040400035543315542365542360707075e111c11040415161f1f145e131f1d554236151103095d13181515031513111b155d021513190015554236 "Send over email") The Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. This homemade cheesecake is perfect every single time—no cracks (and no water bath!), creamy texture, and the best flavor. ![classic cheesecake with fresh strawberries on beige napkin](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-93.jpg?resize=800%2C1360&ssl=1) Classic cheesecake doesn’t have to be hard or time consuming to make! This is the recipe my mom made when we were growing up and to this day, it’s still my favorite cheesecake recipe of all time\! ![classic cheesecake with strawberries with cut slice](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-14.jpg?resize=800%2C1360&ssl=1) Cheesecake is probably my favorite dessert of all time. Obviously, I’m no stranger to the dessert front so picking my absolute favorite dessert feels like picking a favorite child. However, if push came to shove, it would be a very close race between a rich cheesecake slice or a gooey chocolate chip cookie. You can never go wrong with a classic, you know what I mean?? (Note to self—look into a chocolate chip cookie cheesecake pie. I think we can all agree that might sound like the best thing ever.) My mom’s cheesecake is one of those recipes where I will 100% proclaim, “Mom knows best,” because this recipe never ever fails. It’s the perfect cheesecake every single time, and it absolutely never disappoints. I know it can be presumptuous and slightly obnoxious to proclaim this as the “Best Cheesecake Recipe Ever,” but I’m going to say it: It is the best and I have the evidence to back that up. ![homemade plain cheesecake with a graham cracker crust on white board](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-20.jpg?resize=800%2C1280&ssl=1) ## Why This Is The Best Cheesecake (and easiest): - It’s made with easy ingredients you probably already have in your pantry. - This is a cheesecake without sour cream. I don’t mind sour cream cheesecakes, however, it’s not always necessary and I feel it can detract from the cream cheese flavor. - You don’t have to do a water bath to bake this perfectly. I repeat, this is a cheesecake without a water bath. - Don’t skimp on quality ingredients. It can be tempting to grab the store brand stuff (graham crackers and cream cheese), but trust me on this, buying Philadelphia cream cheese and quality graham crackers make this easy cheesecake recipe a 10 out of 10. ### Simple Cheesecake Ingredients: - graham crackers - butter, unsalted - granulated sugar - vanilla extract - cream cheese - eggs Six ingredients is all you need to make the best cheesecake without cracks, without a water bath and without any hassle on your part. As mentioned above, when it comes to cheesecake, I highly recommend you get name brand ingredients (namely graham crackers and cream cheese). - My favorite cream cheese for cheesecake: Philadelphia. There’s a reason they’re kind of the only name brand cream cheese around. The flavor and texture is outstanding. - My favorite graham crackers for a homemade graham cracker crust: Honey Maid. Again, the flavor is just unbeatable in comparison to store brand. If you can’t find Honey Maid for some reason, my next favorite brand would be Trader Joe’s. - Definitely use pure vanilla extract rather than imitation vanilla. While imitation vanilla is signifcantly cheaper, it does not taste the same as pure vanilla extract. It’s worth the extra expense to get the good stuff. ![strawberry cheesecake with graham cracker crust on wooden board](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-67.jpg?resize=800%2C1360&ssl=1) ## Why Do Cheesecakes Crack? - Temperature: Okay so there are many reasons why a cheesecake cracks, but it often has to do with a dramatic change in temperature. Most often they crack when they’re removed from the hot oven and placed to cool on the counter. The change in temperature makes the cheesecake break. I’ll discuss further how I cool cheesecake to keep it from cracking. - Baking: Over baking your cheesecake can also make it crack and pull away from the sides of the crust, but I talk more about how you know your cheesecake is done a little further down in the post to help you avoid over baking your classic cheesecake recipe. - Cold Ingredients: It’s important to use room temperature ingredients in baking, and it’s especially pertinent here for cheesecake. Cream cheese gets lumpy when it’s not softened to room temperature and those lumps not only make for a lumpy cheesecake, but it also can affect the the overall baking. - Over mixing: If you over mix cheesecake batter, it incorporates too much air into the batter. That air can make air bubbles in your cheesecake. Those air bubbles can cause your cheesecake to crack later. The key is really to be gentle with cheesecake batter. Don’t leave your mixer running while you go do something, and don’t mix on a high speed. Scrape down the sides of your bowl often and mix on a low speed just until combined. Of course, if it cracks, you can cover it with any topping you like and those toppings hide a multitude of sins. However, I have been making this easy cheesecake recipe for years and it’s never cracked on me. Never. ![cheesecake slice on pie server](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-26-1.jpg?resize=800%2C1280&ssl=1) ### Do I have to make a water bath for this cheesecake? - No! That’s \almost\ my favorite part about this recipe. It’s one of the reasons why I call this the best easy cheesecake. - If you’re not familiar with a water bath, it’s used somewhat often in baking cheesecakes, custards and puddings because it adds moisture to the oven, which prevents cracks and a rubbery texture. - However, this is baked at a higher temperature for a shorter period of time, and the ratio of ingredients keep the cheesecake stable so if it’s cooled properly and not over baked, it should be a crack-free cheesecake. - Also, I loathe water baths. While they are necessary in some cases, for this recipe, you do not need it and it makes the process so much simpler. - Lastly, the flavor of this cheesecake is sweet yet tangy, and it’s paired perfectly with a buttery graham cracker crust. I love this recipe not just because it’s easy and uses simple ingredients, or because it’s a cheesecake without a water bath, it’s because this cheesecake is just plain good. ![plain cheesecake with graham cracker crumbs on wooden cake plate](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-18.jpg?resize=800%2C1280&ssl=1) How Do I Know When My Cheesecake Is Done? - As mentioned earlier, over baking your cheesecake can make it crack and pull away from the crust. Over baking your cheesecake can also make it taste rubbery. - As my mom taught me when I was younger, you know a cheesecake is done when you gently move the pan, the center jiggles slightly. Similarly to pumpkin pie, the center shouldn’t slosh or be liquidy; it should just jiggle. - If the center and the outside part of the cheesecake jiggle, it’s not ready yet. - If the center doesn’t jiggle at all, it’s probably over baked. How Do I Cool Cheesecake To Keep It From Cracking? - When your cheesecake is done baking (i.e., the outside of the cheesecake is firm and the center jiggles slightly), turn off the oven and crack it open. - Allow the cheesecake to cool in the cracked oven for 45-60 minutes. This is extremely important, because the slow cooling process will help prevent cheesecake from cracking. I usually do 60 minutes, but if you’re pressed for time for any reason, you can pull it out at the 45 or 50 minute mark - After it cools in the oven, continue cooling it on the counter until it reaches room temperature. - Then, chill it in the fridge for at least 4 hours. However, cheesecake gets better and better the longer it chills, so I suggest letting it chill overnight, if possible. Do I Have To Use A Spring Form Pan? - Nope. Typically I make cheesecake in a pie plate. You can use a springform pan, a pie plate, or even a baking pan to make cheesecake bars—whatever you have on hand. ![fresh strawberry cheesecake baked with a graham crust](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-84.jpg?resize=800%2C1360&ssl=1) What’s the difference between a no bake cheesecake and a baked cheesecake? - A no bake cheesecake is a cheesecake that firms up in the fridge rather than firming up in the oven. Usually no bake cheesecake recipes have gelatin or some sort of thickener in the recipe to keep the cheesecake firm. - Baked cheesecakes don’t need a thickener like gelatin, because they bake in the oven. - On a personal level, I much prefer a cheesecake recipe baked in the oven rather than a no bake recipe. I just prefer the flavor of baked cheesecake better. What Cheesecake Toppings Can I Use? - The sky is really the limit here, but a few of my favorite classic cheesecake toppings are: - strawberries, blueberries or raspberries - canned cherries (totally nostalgic and reminds me of being a kid) - lemon curd - caramel sauce - chocolate chips - ganache or chocolate sauce - whipped cream Here are some other cheesecake favorites: - [Pumpkin Cheesecake](https://www.alattefood.com/pumpkin-cheesecake-recipe/) - [Pecan Caramel Cheesecake](https://www.alattefood.com/pecan-caramel-cheesecake-recipe/) - [Blueberry Cheesecake Ice Cream](https://www.alattefood.com/blueberry-cheesecake-ice-cream-recipe/) - [Chocolate Cheesecake Trifle](https://www.alattefood.com/no-bake-chocolate-cheesecake-strawberry-trifle/) ![slice of cheesecake with strawberries](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-23.jpg?resize=800%2C1360&ssl=1) ## How Do I Make Cheesecake From Scratch: - Room Temperature Ingredients: Make sure you bring your cream cheese and eggs to room temperature before making cheesecake. It will keep your cheesecake filling smooth and silky. - Graham Cracker Crust: I prefer making my own graham cracker crust to buying either a premade crust or graham cracker crumbs. Pulse the graham crackers in your food processor until crumbs form. Gently mix the crumbs with melted butter, sugar and vanilla extract. Press into your pie plate or springform pan. Set aside. - Preheat your oven to 350 degrees. - With a hand held mixer or a standing mixer, beat the cream cheese for a 5-10 seconds. Then, while the mixer is on low, add in granulated sugar and mix until combined. Add in the vanilla extract and mix. - Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of your bowl and mix until the filling is combined and silky smooth. If you see some lumps in the filling, you can try to smooth the lumps with a rubber spatula against the edge of the bowl (but hopefully your ingredients were at room temperature and you won’t have any lumps!). - Pour the filling into the graham cracker crust and smooth it in an even layer. - Bake for 22-25 minutes, or until the center jiggles slightly. Mine is usually done at approximately 24 minutes. - Turn off the oven, crack open the door, and cool the cheesecake for 45-60 minutes in the oven. Then, continue cooling the cheesecake on the counter until it reaches room temperature. Lastly, chill in the fridge for at least 4 hours; overnight if possible. - Cut and serve with your favorite toppings. ![slice of cheesecake on pie server with strawberries](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-26-write-scaled.jpg?resize=800%2C1440&ssl=1) ### Final Cheesecake Baking Tips & Tricks: - Use quality ingredients: in cheesecake especially, I don’t think store brand ingredients provide the best flavor and texture. - Room Temperature Ingredients: Your eggs and cream cheese need to be at room temperature, otherwise you will have a lumpy cheesecake (which could lead to cracks in your cheesecake). I like to pull my cream cheese and eggs out a couple of hours before baking. - Your cheesecake is done baking when the center jiggles slightly when you gently move the baking dish. - Let it cool in the cracked oven first, then cool completely on the counter. - Chill it in the fridge overnight (or 4 hours, at the very least). Cheesecake gets better and better the colder it is. ![classic cheesecake with fresh strawberries on beige napkin](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-93.jpg?fit=325%2C553&ssl=1) 5 from 40 votes ## The Best Easy Cheesecake Recipe Prep: 25 minutes mins Cook: 25 minutes mins Total: 50 minutes mins The Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. This homemade cheesecake is perfect every single time—no cracks (and no water bath!), creamy texture, and the best flavor. [Print](https://www.alattefood.com/wprm_print/the-best-easy-cheesecake-recipe) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.alattefood.com%2Feasy-cheesecake-recipe%2F&media=https%3A%2F%2Fi0.wp.com%2Fwww.alattefood.com%2Fwp-content%2Fuploads%2F2020%2F11%2FClassic-Cheesecake-Recipe-93.jpg%3Ffit%3D1500%252C2550%26ssl%3D1&description=The+Best+Easy+Cheesecake+Recipe&is_video=false) [Rate](https://www.alattefood.com/easy-cheesecake-recipe/#commentform) [Save](https://app.grow.me/) [Saved\!](https://app.grow.me/) Cook Mode Prevent your screen from going dark ### Ingredients 1x 2x 3x #### Crust - ▢ 1 1/2 cups graham cracker crumbs - ▢ 4 Tbsp granulated sugar - ▢ 6 Tbsp unsalted butter, melted - ▢ 1 tsp vanilla extract #### Cheesecake Filling - ▢ 3 8 oz cream cheese packages, softened to room temperature - ▢ 3/4 cup granulated sugar - ▢ 3 eggs, at room temperature - ▢ 2 tsp vanilla extract #### Toppings - ▢ \-berries - ▢ \-caramel sauce - ▢ \-chocolate chips - ▢ \-lemon curd - ▢ \-whipped cream ### Instructions - Preheat oven to 350 degrees. - Using a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs. - Next, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined. - Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside. - With a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds. - While on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined. - Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth. - Pour cheesecake batter over the graham cracker crust and spread in an even layer. - Bake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved. - Turn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I ususally do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes). - Continue to cool the cheesecake on the counter until it reaches room temperature. - Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible (cheesecake gets better the colder it gets). - Cut and serve with whatever toppings you like. - Refrigerate leftover. The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist. Course Dessert Cuisine American Make sure to tag me on [Instagram](https://www.instagram.com/michelle_alattefood/) and [leave a rating below](https://www.alattefood.com/easy-cheesecake-recipe/#comments) and let me know how it turned out\! ![cheesecake collage with fresh strawberries](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-long-4-scaled.jpg?resize=800%2C1680&ssl=1) Here are some other cheesecake favorites: [Pecan Caramel Cheesecake](https://www.alattefood.com/pecan-caramel-cheesecake-recipe/) ![Homemade Caramel Cheesecake with a pecan graham cracker crust and caramel whipped cream.](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2018/11/Caramel-Cheesecake-Recipe-91-far-away.jpg?resize=300%2C510&ssl=1) [Cheesecake Stuffed Strawberries](https://www.alattefood.com/no-bake-chocolate-cheesecake-stuffed-strawberries/) ![These No Bake Chocolate Cheesecake Stuffed Strawberries are an easy dessert recipe that takes only 6-ingredients to make! These chocolate cheesecake strawberries are pretty, sweet, and a perfect Valentine’s Day dessert (and even a spring or summer dessert!). Plus, a video below\!](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2018/02/Chocolate-Cheesecake-Stuffed-Strawberries-03-1.jpg?resize=300%2C510&ssl=1) [Blueberry Cheesecake Ice Cream](https://www.alattefood.com/blueberry-cheesecake-ice-cream-recipe/) ![Blueberry cheesecake ice cream is cream cheese ice cream that's swirled with homemade blueberry pie filling and graham cracker crumbs](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2019/07/Blueberry-Cheesecake-Ice-Cream-65.jpg?resize=300%2C510&ssl=1) Categories: [Cheesecakes](https://www.alattefood.com/category/cheesecake/%20), ![Michelle, author of A Latte Food, sitting in front of window smiling.](https://www.alattefood.com/wp-content/uploads/2025/04/Michelle-Sidebar.webp) Meet Michelle I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy\! If I’m not baking, I’m probably reading a good book with a cup a coffee in hand. Welcome! I’m glad you’re here\! [More About Michelle](https://www.alattefood.com/about/) ## Post navigation [PreviousPumpkin Spice Cracker Toffee](https://www.alattefood.com/pumpkin-spice-cracker-toffee/) [NextChocolate Chip Crumb Cake Muffins](https://www.alattefood.com/chocolate-chip-crumb-cake-muffins/) ### Leave a Reply [Cancel reply](https://www.alattefood.com/easy-cheesecake-recipe/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## 43 Comments 1. Harriet says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-310819) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Oh my, I just love cheesecake and I think I’m going to love making this one\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-310819) 2. Marie says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-483126) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This cheesecake recipe has been my go-to since I first made it last year. It was a hit for a celebration with my boyfriend and his family! I love it. Thank you for this amazing recipe\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-483126) 3. Connie says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-487316) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I made this cheesecake for dessert on Christmas. It was absolutely phenomenal! Everyone loved it! My brother even said it was the best cheesecake he’d ever eaten! Thank you for being so specific in your directions. It was very helpful and informative. I will definitely be making this again. [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-487316) 4. AJ says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-494606) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I’ve made this 3 times now and it is absolutely AMAZING! And SO easy. The only thing I haf to change is the bake time. I have to do 350 for 20 minutes then 300 for 25 minutes. But I LOVE this recipe. Thank you\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-494606) 5. Adrianne Elliott says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-502734) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I’ve been making cheesecakes for years and I LOVE the method I learned on here of cracking the door to cool/finish baking the cheesecake so I don’t have to use a water bath or have a cracked top. The recipe itself is delicious! Thanks for sharing\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-502734) 6. Lydia says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-513643) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I made this cheesecake and it was super easy and a hit!! I shared it with friends and family and they absolutely loved it!! Thanks for sharing your recipe…definite 5 stars!\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-513643) 7. Christina Vann says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-515875) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This turned out so good! Thank you! My family loved it and just as you said no cracks, super smooth and creamy\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-515875) 8. Beth says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-517000) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Thank you so much for this recipe. It was so easy and it turned out perfectly! I was so proud to serve it to my guests. Delicious\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-517000) 9. amber boisseau says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-535244) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Best cheesecake I’ve ever made! Can I make these in a cupcake tin for a party? If so, would I adjust the cooking time or temperature? Thanks\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-535244) 10. Casey Applegate says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-535853) I made this for my family a few weeks ago. There is no going back to store-bought. Easy and by far the most amazing we’ve had. Great Job and thank you\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-535853) 11. Kelly says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-543749) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) It was perfect. Thank you\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-543749) 12. Nicole Moore says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-561275) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) By far, the simplest cheesecake recipe I’ve encountered, and turns out perfectly every time! I didn’t have enough cream cheese, and was able to make the same perfect cheesecake with 2 packages of cream cheese and a cup of “Mexican style” sour cream I had in the fridge. This is now one of my go to recipes 😁 [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-561275) 13. Adell Daugherty says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-566032) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I just took it out of the oven to cool to room temp. It smells delicious! I can’t wait until tomorrow to taste it!!\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-566032) 1. Tabitha says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-717317) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I have used this recipe at least 20 times in the last 2 years. Prior to this recipe I had never made cheesecake and it terrified me. Now, friends, family, and coworkers all request my cheesecake! Follow the recipe exactly as it is written and it will be amazing!!!! Thank you for sharing this delicious recipe. [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-717317) 14. Marykate says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-583888) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This recipe is so easy and so good!!! Thank you\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-583888) 15. Ashley says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-585374) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This is my first time making cheesecake and its been super easy so far. It’s still in the oven, we shall see how it turns out 😅 [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-585374) 16. Gloria Job says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-592191) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I made this cheesecake recipe last two days ago and it was a hit! My husband’s favorite cake is of course “Cheesecake,”. Made it for birthday and everyone loves it.! Thanks so much for sharing this recipe! Love, love, it!!!👍🥰❤️🎂 [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-592191) 17. Ana says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-592214) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Made this cheesecake for Christmas Eve gathering. I topped it with cranberry jam and sugared cranberries. It was a hot and it was delicious!\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-592214) 18. Jessica says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-594017) Hi I was wondering what size spring pan should be used. I see it mentions 10 slices but everyone’s sizes are different. I have a 7inch spring pan I wanted to use but was thinking I might need to cut the recipe in half just from looking at the pictures but was not sure. [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-594017) 19. Amie says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-597625) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I made this for Thanksgiving and it was absolutely delicious, so much so my 6 year old daughter requested I make several for her up coming birthday! Easy, delicious, and fail proof!! Thanks for sharing the recipe! It’s a keeper\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-597625) 20. Jennifer says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-603311) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Best, creamiest cheesecake I’ve ever made and tasted\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-603311) 21. Debra says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-615471) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Super easy, and very delicious! Only problem I encountered…..the cook time you have is way off. I always have to leave it in the oven cooking a lot longer. It’s always really jiggly @ 25 minutes. I cook mine for at least 35-45 minutes. Also, found that leaving it in the refrigerator overnight really does help it set up better & get colder than 4 hours. Everyone LOVES the taste & it has cube out great each time I’ve made it. Cheers [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-615471) 22. Dan says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-623598) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) First time I made a cheese cake. It came out amazing. [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-623598) 23. Sue says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-626820) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This cheesecake was truly simple and delicious. [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-626820) 24. Mellissa Goodson says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-631899) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This was so easy and hands-down the yummiest cheesecake I have ever had 😍. Saving for all my future cheesecakes\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-631899) 25. Andrea says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-634988) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) SO easy! SO delicious! Everyone loved it! Served with a berry compote! This will be my go to cheesecake recipe\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-634988) 26. Jenny says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-650274) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Oh my goodness this was so good! Overall it was pretty easy to make. I wasn’t sure what type of pan/dish to use but ended up with a pie pan. I cooked it a little longer than the recommended time because it jiggled quite a bit after 25 minutes. It set up great and tasted amazing! I’ll definitely make it again. [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-650274) 27. Lauren says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-684229) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This is now my go to cheesecake recipe and people rave about it EVERY TIME!!! best and truly easiest cheesecake ever!\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-684229) 28. jban says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-685671) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Absolutely delicious cheesecake! Everyone gobbled it up! For me, the bake time was way off. At recipes timing, I had to add 17 minutes to the point where the center had just a little “wiggle”. I’m going to up the temperature to 375\* for a shorter bake time. Everyone asked for the recipe! Great one\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-685671) 29. Kayla says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-685943) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This is the best my cheesecake has ever turned out 😍 I’d probably go closer to 30 minutes on the cook time but other than that it was perfection\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-685943) 30. Po says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-686989) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Easy peasy and soo delish it’s my new favorite go to. I’ve made it 3 times in the past 2 weeks for the holidays because everyone requested it after the first time. I’m thrilled with how cakey it was even without the flour. Thank you so much for this recipe\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-686989) 31. Shirley says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-687607) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Turned out perfect! Tasted great, I’ve never made a cheesecake before, this was so easy and tastes wonderful, I will be making again and again. Thank you [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-687607) 32. Chelsea says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-692157) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Delicious cheesecake recipe! Plan on making it again for a family gathering this weekend\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-692157) 33. Shirley says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-692770) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) So easy and so tasty. Now my favorite cheesecake recipe. [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-692770) 34. Josie says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-692988) Hi, I’m wanting to baking this cheesecake for a birthday. This is my first time baking anything like this and I am wondering what size baking dish I’ll need for it? Thank-you\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-692988) 1. [Michelle](https://www.alattefood.com/about/) says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-719870) My favorite size to use is a 9″ pan. It can be a 9″ springform pan or a 9″ pie plate. 😊 [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-719870) 35. Malki G says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-703691) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This recipe is so delicious! Instead of graham crackers I make the crust with those soft round crackers. It’s delicious and lightly salty. [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-703691) 36. Paris says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-704656) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) My daughter and I made this for the family at Christmas and it was so easy and delicious! We just made another one! Thank you so much for the recipe\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-704656) 37. Paris says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-712101) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) My daughter and I make this recipe all the time together and it’s always a hit! I love how easy and delicious it is! Thank you\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-712101) 38. Debra says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-712476) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) It’s been 25 mins and still very jiggly – I’m gonna check every 5 or so minutes and hope and pray it is still fine [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-712476) 39. Christie says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-718474) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I’ve made this cheesecake a hand full of times now and it has turned out great every time. It’s so easy. I love this recipe, thank you\! [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-718474) 40. Gia says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-722201) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I don’t have food processor. Blender works [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-722201) 41. Rita N Arnold says: [at](https://www.alattefood.com/easy-cheesecake-recipe/#comment-762357) ![5 stars](https://www.alattefood.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I’ve never made a cheesecake in my life (64). with your recipe I’m on my third one. You get 5 golden star’s\! Thank you for sharing your amazing recipe. God bless [Reply](https://www.alattefood.com/easy-cheesecake-recipe/#comment-762357) ## More You'll Love - [![sprinkle covered oreo christmas cookies with rolos and peanut butter.](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2023/12/Peanut-Butter-Oreo-Christmas-Ornament-Cookies-22.jpg?fit=768%2C1152&ssl=1)](https://www.alattefood.com/oreo-ornament-cookies/) ### [Peanut Butter Oreo Ornament Cookies](https://www.alattefood.com/oreo-ornament-cookies/) - [![This Homemade Whipped Cream Recipe is only 3-ingredients and so easy to make\!](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2018/10/Easy-Homemade-Whipped-Cream-01.jpg?fit=768%2C1229&ssl=1)](https://www.alattefood.com/easy-homemade-whipped-cream/) ### [Easy Homemade Whipped Cream](https://www.alattefood.com/easy-homemade-whipped-cream/) - [![Peanut Butter Honey Banana Bread](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2014/04/FG-52-Write.jpg?fit=682%2C1024&ssl=1)](https://www.alattefood.com/peanut-butter-honey-banana-bread/) ### [Peanut Butter Honey Banana Bread](https://www.alattefood.com/peanut-butter-honey-banana-bread/) - [![white chocolate peppermint sugar cookie ice cream sandwiches with crushed peppermints on white plate](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2021/12/Peppermint-Sugar-Cookie-Ice-Cream-Sandwiches-27.jpg?fit=768%2C1306&ssl=1)](https://www.alattefood.com/sugar-cookie-peppermint-ice-cream-sandwiches/) ### [Sugar Cookie Peppermint Ice Cream Sandwiches](https://www.alattefood.com/sugar-cookie-peppermint-ice-cream-sandwiches/) - [![Blueberry cheesecake ice cream is cream cheese ice cream that's swirled with homemade blueberry pie filling and graham cracker crumbs](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2019/07/Blueberry-Cheesecake-Ice-Cream-65.jpg?fit=768%2C1306&ssl=1)](https://www.alattefood.com/blueberry-cheesecake-ice-cream-recipe/) ### [Blueberry Cheesecake Ice Cream Recipe](https://www.alattefood.com/blueberry-cheesecake-ice-cream-recipe/) - [![No bake chocolate mint pie in a cream pie plate](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2019/03/No-Bake-Chocolate-Mint-Pie-Recipe-73.jpg?fit=768%2C1306&ssl=1)](https://www.alattefood.com/no-bake-mint-chocolate-pie/) ### [No Bake Mint Chocolate Pie](https://www.alattefood.com/no-bake-mint-chocolate-pie/) ![Michelle, author of A Latte Food, sitting in front of window smiling.](https://www.alattefood.com/wp-content/uploads/2025/04/Michelle-Sidebar-400x400.webp) I'm Michelle and this is where you'll witness my baking addiction. I bleed coffee and breathe sugar. Come join me as I journey through life one recipe at a time\! [Meet Michelle](https://www.alattefood.com/about/) The best recipes straight to your inbox. ### Trending Recipes [![stack of banana bread slices with the top slice cut in half on a white plate.](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2024/05/Classic-Banana-Bread-93.jpg?resize=450%2C600&ssl=1)](https://www.alattefood.com/banana-bread/) #### [Easy Banana Bread Recipe](https://www.alattefood.com/banana-bread/) [![classic sugar cookie recipe with soft insides](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2019/12/Chewy-Sugar-Cookie-Recipe-99.jpg?resize=450%2C600&ssl=1)](https://www.alattefood.com/chewy-sugar-cookies/) #### [Chewy Sugar Cookies](https://www.alattefood.com/chewy-sugar-cookies/) [![old fashioned strawberry ice cream in teal mug](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2015/05/Homemade-Strawberry-Ice-Cream-Recipe-37.jpg?resize=450%2C600&ssl=1)](https://www.alattefood.com/homemade-strawberry-ice-cream/) #### [Homemade Strawberry Ice Cream](https://www.alattefood.com/homemade-strawberry-ice-cream/) [![warm gooey cinnamon roll being served with a spatula](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/02/Homemade-Cinnamon-Rolls-84.jpg?resize=450%2C600&ssl=1)](https://www.alattefood.com/fluffy-homemade-cinnamon-rolls-recipe/) #### [Fluffy Homemade Cinnamon Rolls Recipe](https://www.alattefood.com/fluffy-homemade-cinnamon-rolls-recipe/) ![A Latte Food logo circle.](https://www.alattefood.com/wp-content/uploads/2025/03/submark.svg) Explore Recipes - [Baking Basics](https://www.alattefood.com/category/baking-basics/) - [Cookies](https://www.alattefood.com/category/cookies/) - [Scones](https://www.alattefood.com/category/scones/) - [Breads](https://www.alattefood.com/category/breads/) - [Breakfast](https://www.alattefood.com/category/breakfast-and-brunch/) - [Cakes](https://www.alattefood.com/category/cakes-and-cupcakes/) - [Candy](https://www.alattefood.com/category/candy-and-sweets/) - [Cheesecake](https://www.alattefood.com/category/cheesecake/) - [Brownies](https://www.alattefood.com/category/dessert-bars-and-brownies/) - [Muffins](https://www.alattefood.com/category/muffins-and-scones/) - [No Bake](https://www.alattefood.com/category/no-bake-desserts/) - [Pies + Tarts](https://www.alattefood.com/category/pies-crisps-tarts/) Recipes straight to your inbox. Join Now ©2026, A Latte Food. - [Privacy Policy](https://www.alattefood.com/privacy-policydisclosure-policy/) - [Work With Me](https://www.alattefood.com/work-with-me/) - [Contact](https://www.alattefood.com/contact-page/) [Back To Top](https://www.alattefood.com/easy-cheesecake-recipe/) Design by [![Pixel Me Designs](https://www.alattefood.com/wp-content/themes/pmdlattefood/images/pmd-logo.svg)](http://www.pixelmedesigns.com/) × #### A Whole Latte Recipes\! Subscribe to the newsletter for the best recipes straight to your inbox\!
Readable Markdown	The Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. This homemade cheesecake is perfect every single time—no cracks (and no water bath!), creamy texture, and the best flavor. ![classic cheesecake with fresh strawberries on beige napkin](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-93.jpg?resize=800%2C1360&ssl=1) Classic cheesecake doesn’t have to be hard or time consuming to make! This is the recipe my mom made when we were growing up and to this day, it’s still my favorite cheesecake recipe of all time\! ![classic cheesecake with strawberries with cut slice](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-14.jpg?resize=800%2C1360&ssl=1) Cheesecake is probably my favorite dessert of all time. Obviously, I’m no stranger to the dessert front so picking my absolute favorite dessert feels like picking a favorite child. However, if push came to shove, it would be a very close race between a rich cheesecake slice or a gooey chocolate chip cookie. You can never go wrong with a classic, you know what I mean?? (Note to self—look into a chocolate chip cookie cheesecake pie. I think we can all agree that might sound like the best thing ever.) My mom’s cheesecake is one of those recipes where I will 100% proclaim, “Mom knows best,” because this recipe never ever fails. It’s the perfect cheesecake every single time, and it absolutely never disappoints. I know it can be presumptuous and slightly obnoxious to proclaim this as the “Best Cheesecake Recipe Ever,” but I’m going to say it: It is the best and I have the evidence to back that up. ![homemade plain cheesecake with a graham cracker crust on white board](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-20.jpg?resize=800%2C1280&ssl=1) ## Why This Is The Best Cheesecake (and easiest): - It’s made with easy ingredients you probably already have in your pantry. - This is a cheesecake without sour cream. I don’t mind sour cream cheesecakes, however, it’s not always necessary and I feel it can detract from the cream cheese flavor. - You don’t have to do a water bath to bake this perfectly. I repeat, this is a cheesecake without a water bath. - Don’t skimp on quality ingredients. It can be tempting to grab the store brand stuff (graham crackers and cream cheese), but trust me on this, buying Philadelphia cream cheese and quality graham crackers make this easy cheesecake recipe a 10 out of 10. ### Simple Cheesecake Ingredients: - graham crackers - butter, unsalted - granulated sugar - vanilla extract - cream cheese - eggs Six ingredients is all you need to make the best cheesecake without cracks, without a water bath and without any hassle on your part. As mentioned above, when it comes to cheesecake, I highly recommend you get name brand ingredients (namely graham crackers and cream cheese). - My favorite cream cheese for cheesecake: Philadelphia. There’s a reason they’re kind of the only name brand cream cheese around. The flavor and texture is outstanding. - My favorite graham crackers for a homemade graham cracker crust: Honey Maid. Again, the flavor is just unbeatable in comparison to store brand. If you can’t find Honey Maid for some reason, my next favorite brand would be Trader Joe’s. - Definitely use pure vanilla extract rather than imitation vanilla. While imitation vanilla is signifcantly cheaper, it does not taste the same as pure vanilla extract. It’s worth the extra expense to get the good stuff. ![strawberry cheesecake with graham cracker crust on wooden board](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-67.jpg?resize=800%2C1360&ssl=1) ## Why Do Cheesecakes Crack? - Temperature: Okay so there are many reasons why a cheesecake cracks, but it often has to do with a dramatic change in temperature. Most often they crack when they’re removed from the hot oven and placed to cool on the counter. The change in temperature makes the cheesecake break. I’ll discuss further how I cool cheesecake to keep it from cracking. - Baking: Over baking your cheesecake can also make it crack and pull away from the sides of the crust, but I talk more about how you know your cheesecake is done a little further down in the post to help you avoid over baking your classic cheesecake recipe. - Cold Ingredients: It’s important to use room temperature ingredients in baking, and it’s especially pertinent here for cheesecake. Cream cheese gets lumpy when it’s not softened to room temperature and those lumps not only make for a lumpy cheesecake, but it also can affect the the overall baking. - Over mixing: If you over mix cheesecake batter, it incorporates too much air into the batter. That air can make air bubbles in your cheesecake. Those air bubbles can cause your cheesecake to crack later. The key is really to be gentle with cheesecake batter. Don’t leave your mixer running while you go do something, and don’t mix on a high speed. Scrape down the sides of your bowl often and mix on a low speed just until combined. Of course, if it cracks, you can cover it with any topping you like and those toppings hide a multitude of sins. However, I have been making this easy cheesecake recipe for years and it’s never cracked on me. Never. ![cheesecake slice on pie server](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-26-1.jpg?resize=800%2C1280&ssl=1) ### Do I have to make a water bath for this cheesecake? - No! That’s \almost\ my favorite part about this recipe. It’s one of the reasons why I call this the best easy cheesecake. - If you’re not familiar with a water bath, it’s used somewhat often in baking cheesecakes, custards and puddings because it adds moisture to the oven, which prevents cracks and a rubbery texture. - However, this is baked at a higher temperature for a shorter period of time, and the ratio of ingredients keep the cheesecake stable so if it’s cooled properly and not over baked, it should be a crack-free cheesecake. - Also, I loathe water baths. While they are necessary in some cases, for this recipe, you do not need it and it makes the process so much simpler. - Lastly, the flavor of this cheesecake is sweet yet tangy, and it’s paired perfectly with a buttery graham cracker crust. I love this recipe not just because it’s easy and uses simple ingredients, or because it’s a cheesecake without a water bath, it’s because this cheesecake is just plain good. ![plain cheesecake with graham cracker crumbs on wooden cake plate](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-18.jpg?resize=800%2C1280&ssl=1) How Do I Know When My Cheesecake Is Done? - As mentioned earlier, over baking your cheesecake can make it crack and pull away from the crust. Over baking your cheesecake can also make it taste rubbery. - As my mom taught me when I was younger, you know a cheesecake is done when you gently move the pan, the center jiggles slightly. Similarly to pumpkin pie, the center shouldn’t slosh or be liquidy; it should just jiggle. - If the center and the outside part of the cheesecake jiggle, it’s not ready yet. - If the center doesn’t jiggle at all, it’s probably over baked. How Do I Cool Cheesecake To Keep It From Cracking? - When your cheesecake is done baking (i.e., the outside of the cheesecake is firm and the center jiggles slightly), turn off the oven and crack it open. - Allow the cheesecake to cool in the cracked oven for 45-60 minutes. This is extremely important, because the slow cooling process will help prevent cheesecake from cracking. I usually do 60 minutes, but if you’re pressed for time for any reason, you can pull it out at the 45 or 50 minute mark - After it cools in the oven, continue cooling it on the counter until it reaches room temperature. - Then, chill it in the fridge for at least 4 hours. However, cheesecake gets better and better the longer it chills, so I suggest letting it chill overnight, if possible. Do I Have To Use A Spring Form Pan? - Nope. Typically I make cheesecake in a pie plate. You can use a springform pan, a pie plate, or even a baking pan to make cheesecake bars—whatever you have on hand. ![fresh strawberry cheesecake baked with a graham crust](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-84.jpg?resize=800%2C1360&ssl=1) What’s the difference between a no bake cheesecake and a baked cheesecake? - A no bake cheesecake is a cheesecake that firms up in the fridge rather than firming up in the oven. Usually no bake cheesecake recipes have gelatin or some sort of thickener in the recipe to keep the cheesecake firm. - Baked cheesecakes don’t need a thickener like gelatin, because they bake in the oven. - On a personal level, I much prefer a cheesecake recipe baked in the oven rather than a no bake recipe. I just prefer the flavor of baked cheesecake better. What Cheesecake Toppings Can I Use? - The sky is really the limit here, but a few of my favorite classic cheesecake toppings are: - strawberries, blueberries or raspberries - canned cherries (totally nostalgic and reminds me of being a kid) - lemon curd - caramel sauce - chocolate chips - ganache or chocolate sauce - whipped cream Here are some other cheesecake favorites: - [Pumpkin Cheesecake](https://www.alattefood.com/pumpkin-cheesecake-recipe/) - [Pecan Caramel Cheesecake](https://www.alattefood.com/pecan-caramel-cheesecake-recipe/) - [Blueberry Cheesecake Ice Cream](https://www.alattefood.com/blueberry-cheesecake-ice-cream-recipe/) - [Chocolate Cheesecake Trifle](https://www.alattefood.com/no-bake-chocolate-cheesecake-strawberry-trifle/) ![slice of cheesecake with strawberries](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-23.jpg?resize=800%2C1360&ssl=1) ## How Do I Make Cheesecake From Scratch: - Room Temperature Ingredients: Make sure you bring your cream cheese and eggs to room temperature before making cheesecake. It will keep your cheesecake filling smooth and silky. - Graham Cracker Crust: I prefer making my own graham cracker crust to buying either a premade crust or graham cracker crumbs. Pulse the graham crackers in your food processor until crumbs form. Gently mix the crumbs with melted butter, sugar and vanilla extract. Press into your pie plate or springform pan. Set aside. - Preheat your oven to 350 degrees. - With a hand held mixer or a standing mixer, beat the cream cheese for a 5-10 seconds. Then, while the mixer is on low, add in granulated sugar and mix until combined. Add in the vanilla extract and mix. - Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of your bowl and mix until the filling is combined and silky smooth. If you see some lumps in the filling, you can try to smooth the lumps with a rubber spatula against the edge of the bowl (but hopefully your ingredients were at room temperature and you won’t have any lumps!). - Pour the filling into the graham cracker crust and smooth it in an even layer. - Bake for 22-25 minutes, or until the center jiggles slightly. Mine is usually done at approximately 24 minutes. - Turn off the oven, crack open the door, and cool the cheesecake for 45-60 minutes in the oven. Then, continue cooling the cheesecake on the counter until it reaches room temperature. Lastly, chill in the fridge for at least 4 hours; overnight if possible. - Cut and serve with your favorite toppings. ![slice of cheesecake on pie server with strawberries](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-26-write-scaled.jpg?resize=800%2C1440&ssl=1) ### Final Cheesecake Baking Tips & Tricks: - Use quality ingredients: in cheesecake especially, I don’t think store brand ingredients provide the best flavor and texture. - Room Temperature Ingredients: Your eggs and cream cheese need to be at room temperature, otherwise you will have a lumpy cheesecake (which could lead to cracks in your cheesecake). I like to pull my cream cheese and eggs out a couple of hours before baking. - Your cheesecake is done baking when the center jiggles slightly when you gently move the baking dish. - Let it cool in the cracked oven first, then cool completely on the counter. - Chill it in the fridge overnight (or 4 hours, at the very least). Cheesecake gets better and better the colder it is. ![classic cheesecake with fresh strawberries on beige napkin](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-93.jpg?fit=325%2C553&ssl=1) 5 from 40 votes Prep: 25 minutes Cook: 25 minutes Total: 50 minutes The Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. This homemade cheesecake is perfect every single time—no cracks (and no water bath!), creamy texture, and the best flavor. #### Crust - ▢ 1 1/2 cups graham cracker crumbs - ▢ 4 Tbsp granulated sugar - ▢ 6 Tbsp unsalted butter, melted - ▢ 1 tsp vanilla extract #### Cheesecake Filling - ▢ 3 8 oz cream cheese packages, softened to room temperature - ▢ 3/4 cup granulated sugar - ▢ 3 eggs, at room temperature - ▢ 2 tsp vanilla extract #### Toppings - ▢ \-berries - ▢ \-caramel sauce - ▢ \-chocolate chips - ▢ \-lemon curd - ▢ \-whipped cream - Preheat oven to 350 degrees. - Using a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs. - Next, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined. - Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside. - With a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds. - While on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined. - Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth. - Pour cheesecake batter over the graham cracker crust and spread in an even layer. - Bake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved. - Turn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I ususally do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes). - Continue to cool the cheesecake on the counter until it reaches room temperature. - Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible (cheesecake gets better the colder it gets). - Cut and serve with whatever toppings you like. - Refrigerate leftover. The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist. Course Dessert Cuisine American ![cheesecake collage with fresh strawberries](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2020/11/Classic-Cheesecake-Recipe-long-4-scaled.jpg?resize=800%2C1680&ssl=1) Here are some other cheesecake favorites: [Pecan Caramel Cheesecake](https://www.alattefood.com/pecan-caramel-cheesecake-recipe/) ![Homemade Caramel Cheesecake with a pecan graham cracker crust and caramel whipped cream.](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2018/11/Caramel-Cheesecake-Recipe-91-far-away.jpg?resize=300%2C510&ssl=1) [Cheesecake Stuffed Strawberries](https://www.alattefood.com/no-bake-chocolate-cheesecake-stuffed-strawberries/) ![These No Bake Chocolate Cheesecake Stuffed Strawberries are an easy dessert recipe that takes only 6-ingredients to make! These chocolate cheesecake strawberries are pretty, sweet, and a perfect Valentine’s Day dessert (and even a spring or summer dessert!). Plus, a video below\!](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2018/02/Chocolate-Cheesecake-Stuffed-Strawberries-03-1.jpg?resize=300%2C510&ssl=1) [Blueberry Cheesecake Ice Cream](https://www.alattefood.com/blueberry-cheesecake-ice-cream-recipe/) ![Blueberry cheesecake ice cream is cream cheese ice cream that's swirled with homemade blueberry pie filling and graham cracker crumbs](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2019/07/Blueberry-Cheesecake-Ice-Cream-65.jpg?resize=300%2C510&ssl=1) ![Michelle, author of A Latte Food, sitting in front of window smiling.](https://www.alattefood.com/wp-content/uploads/2025/04/Michelle-Sidebar.webp) Meet Michelle I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy\! If I’m not baking, I’m probably reading a good book with a cup a coffee in hand. Welcome! I’m glad you’re here\! ## Post navigation
Shard	57 (laksa)
Root Hash	17721970696756902657
Unparsed URL	com,alattefood!www,/easy-cheesecake-recipe/ s443