🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 165 (from laksa122)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa165.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.thecountrycook.net/easy-and-creamy-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thecountrycook.net/easy-and-creamy-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/","crawl_time":1776358719,"first_indexed_time":1513728383,"http_code":200,"src_unparsed":"net,thecountrycook!www,\/easy-and-creamy-cheesecake\/ s443","src_root_hash":"2804135351097476765","history_drop_reason":null,"meta_title":"Easy Cheesecake - The Country Cook","meta_descriptions":["This easy and creamy cheesecake is absolutely delicious! Make your own crust or use storebought. Cream cheese, eggs, sugar, sour cream make it the best!"],"attrs_boilerpipe_text":"This easy and creamy cheesecake is absolutely delicious! Make your own crust or use store-bought.\nThis recipe comes out perfect every time!\nA Simple And Creamy Cheesecake\nThis is one of the easiest cheesecakes you will ever make. Cross my heart. And forget about all those cheesecake recipes from the past where you had to leave the oven door open for 5 hours after baking for the cheesecake to set. This recipe has an easy baking method that takes all of the scariness out of making cheesecake.\nMake A Homemade Or Use Store-Bought Crust\nI give directions below for both. Most times I am just picking up a store-bought graham cracker crust. When buying a graham cracker crust for this recipe, you will want to look for the one that says “2 extra servings” on the packaging.\nIngredients Needed: (See Recipe Card Below For The Full Recipe)\ngraham cracker crumbs\n– you can buy these from the store or add some graham crackers to a food processor.\nsugar\n– you can use a sugar substitute here if necessary\nmelted butter\n– this is for the crust. You can use salted or unsalted, whatever you prefer.\ncream cheese\n– see my post on\nHow to Soften Cream Cheese Quickly\nsour cream\n– you won’t taste this as a separate ingredient. My husband hates sour cream but he has no idea it is in there. This adds to the creaminess of the cheesecake.\nvanilla extract\nlemon juice (optional)\n– if you are going to use the lemon juice, make sure it is fresh squeezed, don’t use the bottled stuff as it is far too acidic.\neggs\n– if you have time, let them come to room temperature. This helps them mix into the batter much easier.\nHow To Make Easy Cheesecake:\nPreheat oven to 300F degrees. Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan. Chill in the refrigerator while preparing the filling.\nMix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer. Add eggs one at a time to the mixture and thoroughly combine. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.).\nPour filling into prepared pie crust.\nBake for about 65-70 minutes. \nChill in the refrigerator a few hours before serving. Optional: top with cherry or strawberry pie filling or drizzle with caramel sauce.\nCraving More Recipes?\nNo-Bake Chocolate Chip Cheesecake\nCherry Cheesecake Bars\nNo-Bake Cheesecake\nCherry Cheesecake Dip\nEasy Butter Pecan Cheesecake\nNew York Cheesecake\nStrawberry Cream Cheese Pie\nBlueberry Cheesecake\nStrawberry Cheesecake Parfaits\nStrawberry Sauce Topping\nFor the crust: (see notes below)\n▢\n1-¼\ncup\ngraham cracker crumbs\n▢\n3\nTablespoons\nsugar\n▢\n⅓\ncup\nmelted butter\nFor the filling:\n▢\n2\n(8 ounce)\nblocks cream cheese, softened to room temperature\n▢\n1\ncup\nsugar\n▢\n3\nTablespoons\nsour cream\n▢\n½\nTablespoon\nvanilla extract\n▢\n½\nTablespoon\nlemon juice\n(optional)\n▢\n2\nlarge\neggs\nFor the crust:\nIn a medium bowl mix together\n1-¼ cup graham cracker crumbs\n,\n3 Tablespoons sugar\nand\n1\/3 cup melted butter\nuntil fully combined (it should look like wet sand.) Pack mixture firmly into bottom and sides of 9-inch pie pan.\nChill in the refrigerator while preparing the filling.\nFor the filling:\nPreheat oven to 300F degrees.\nIn the bowl of a stand mixer or in a bowl using an electric hand mixer, mix together\n2 (8 ounce) blocks cream cheese, softened to room temperature\n,\n1 cup sugar\n,\n3 Tablespoons sour cream\n,\n½ Tablespoon vanilla extract\nand\n½ Tablespoon lemon juice\nuntil combined and smooth.\nAdd\neggs one at a time\nto the mixture and thoroughly combine.\nThe key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes).\nPour into pie crust.\nBake for about 65-70 minutes at 300F degrees. It should still be slightly jiggly in the middle. I will then prop the door open of the oven just slightly for about an hour to let it cool.\nThen put it into the refrigerator and allow cheesecake to cool completely before serving (about 3-4 hours.)\nIf you use a pre-made graham cracker crust, try to look for the crusts that says “2 extra servings.” If you can’t find it, just go with the regular ones. You will have a tad bit of filling leftover.\nThis cheesecake can be made a day ahead of when you need to serve. Just keep it in the refrigerator.\nCourse:\nDessert\nCuisine:\nAmerican\nCalories:\n611\nkcal\n|\nCarbohydrates:\n56\ng\n|\nProtein:\n7\ng\n|\nFat:\n40\ng\n|\nSodium:\n474\nmg\n|\nSugar:\n46\ng\n“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.\nOriginally published: February 2011\nUpdated and re-published: April 2019","attrs_markdown":"[Skip to content](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#main)\n\n**Trending Post**: [White Chicken Enchiladas](https:\/\/www.thecountrycook.net\/creamy-chicken-enchiladas\/)\n\n[![The Country Cook Logo](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2023\/04\/logo-tcc-new-2.svg)](https:\/\/www.thecountrycook.net\/)\n\n- [Cookbook](https:\/\/www.thecountrycook.net\/cookbook\/)\n- [Recipe Box](https:\/\/www.thecountrycook.net\/recipe-index\/)\n- [About](https:\/\/www.thecountrycook.net\/about-me\/)\n- [Trending](https:\/\/www.thecountrycook.net\/category\/trending\/)\n- [Videos](https:\/\/www.thecountrycook.net\/category\/videos\/)\n\nSearch\n\n**Trending**: [White Chicken Enchiladas](https:\/\/www.thecountrycook.net\/creamy-chicken-enchiladas\/)\n\n[![The Country Cook Logo](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2023\/04\/logo-tcc-new-2.svg)](https:\/\/www.thecountrycook.net\/)\n\nSearch\n\n[Home](https:\/\/www.thecountrycook.net\/) » [Dessert Recipes](https:\/\/www.thecountrycook.net\/category\/dessert\/) » Easy Cheesecake\n\n# Easy Cheesecake\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='80'%20viewBox='0%200%2080%2080'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/author\/)By[Brandie Skibinski](https:\/\/www.thecountrycook.net\/author\/)\n\nApril 11, 2019\n\nApril 8, 2026\n\n161 Reviews\n\n[JUMP TO RECIPE](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#recipe)\n\n![Easy Cheesecake recipe (topped with cherry pie filling) Recipe from The Country Cook](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n*This easy and creamy cheesecake is absolutely delicious! Make your own crust or use store-bought. **This recipe comes out perfect every time\\!***\n\n## A Simple And Creamy Cheesecake\nThis is one of the easiest cheesecakes you will ever make. Cross my heart. And forget about all those cheesecake recipes from the past where you had to leave the oven door open for 5 hours after baking for the cheesecake to set. This recipe has an easy baking method that takes all of the scariness out of making cheesecake.\n\n![two separate slices of cheesecake on two white round plates. Cheesecakes are topped with cherry pie filling.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/Cherry-Cheesecake-1.jpg)\n\n## Make A Homemade Or Use Store-Bought Crust\nI give directions below for both. Most times I am just picking up a store-bought graham cracker crust. When buying a graham cracker crust for this recipe, you will want to look for the one that says “2 extra servings” on the packaging.\n\n![Close up photo of a slice of Easy Cheesecake recipe (topped with cherry pie filling) Recipe from The Country Cook.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1000'%20height='1500'%20viewBox='0%200%201000%201500'%3E%3C\/svg%3E)\n\n### Ingredients Needed: (See Recipe Card Below For The Full Recipe)\n- **graham cracker crumbs** – you can buy these from the store or add some graham crackers to a food processor.\n- **sugar** – you can use a sugar substitute here if necessary\n- **melted butter** – this is for the crust. You can use salted or unsalted, whatever you prefer.\n- **cream cheese** – see my post on [How to Soften Cream Cheese Quickly](https:\/\/www.thecountrycook.net\/how-to-soften-cream-cheese-quickly\/)\n- **sour cream** – you won’t taste this as a separate ingredient. My husband hates sour cream but he has no idea it is in there. This adds to the creaminess of the cheesecake.\n- **vanilla extract**\n- **lemon juice (optional)** – if you are going to use the lemon juice, make sure it is fresh squeezed, don’t use the bottled stuff as it is far too acidic.\n- **eggs** – if you have time, let them come to room temperature. This helps them mix into the batter much easier.\n\n![ingredients shown: cream cheese, cherry pie filling, sour cream, sugar, eggs, vanilla extract, lemon juice.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='800'%20height='904'%20viewBox='0%200%20800%20904'%3E%3C\/svg%3E)\n\n## How To Make Easy Cheesecake:\nPreheat oven to 300F degrees. Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan. Chill in the refrigerator while preparing the filling.\n\n![homemade graham cracker crust pressed into the bottom of a Pyrex pie dish.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='800'%20height='1022'%20viewBox='0%200%20800%201022'%3E%3C\/svg%3E)\n\nMix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer. Add eggs one at a time to the mixture and thoroughly combine. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.).\n\n![homemade cheesecake filling in a bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='794'%20height='1025'%20viewBox='0%200%20794%201025'%3E%3C\/svg%3E)\n\nPour filling into prepared pie crust.\n\n![homemade cheesecake filling poured into prepared graham cracker crust.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='762'%20height='1025'%20viewBox='0%200%20762%201025'%3E%3C\/svg%3E)\n\nBake for about 65-70 minutes.\n\n![finished cheesecake, cooling with a red and white dish cloth in the background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='767'%20height='1025'%20viewBox='0%200%20767%201025'%3E%3C\/svg%3E)\n\nChill in the refrigerator a few hours before serving. Optional: top with cherry or strawberry pie filling or drizzle with caramel sauce.\n\n![Easy cheesecake with homemade graham cracker crust, slice on a white plate with fork.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='800'%20height='1161'%20viewBox='0%200%20800%201161'%3E%3C\/svg%3E)\n\n### Craving More Recipes?\n- [No-Bake Chocolate Chip Cheesecake](https:\/\/www.thecountrycook.net\/chocolate-chip-cheesecake-no-bake\/)\n- [Cherry Cheesecake Bars](https:\/\/www.thecountrycook.net\/cheesecake-bars\/)\n- [No-Bake Cheesecake](https:\/\/www.thecountrycook.net\/no-bake-cheesecake\/)\n- [Cherry Cheesecake Dip](https:\/\/www.thecountrycook.net\/cherry-cheesecake-dip\/)\n- [Easy Butter Pecan Cheesecake](https:\/\/www.thecountrycook.net\/butter-pecan-cheesecake\/)\n- [New York Cheesecake](https:\/\/www.thecountrycook.net\/new-york-cheesecake\/)\n- [Strawberry Cream Cheese Pie](https:\/\/www.thecountrycook.net\/strawberry-cream-cheese-pie\/)\n- [Blueberry Cheesecake](https:\/\/www.thecountrycook.net\/blueberry-cheesecake\/)\n- [Strawberry Cheesecake Parfaits](https:\/\/www.thecountrycook.net\/strawberry-cheesecake-parfaits-no-bake\/)\n- [Strawberry Sauce Topping](https:\/\/www.thecountrycook.net\/strawberry-sauce\/)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n## Easy and Creamy Cheesecake\nThis easy and creamy cheesecake is absolutely delicious! Make your own crust or use storebought. Cream cheese, eggs, sugar, sour cream make it the best\\!\n\n161 Reviews\n\n[Print](https:\/\/www.thecountrycook.net\/wprm_print\/easy-and-creamy-cheesecake)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thecountrycook.net%2Feasy-and-creamy-cheesecake%2F&media=https%3A%2F%2Fwww.thecountrycook.net%2Fwp-content%2Fuploads%2F2011%2F02%2Fthumbnail-Cherry-Cheesecake.jpg&description=Easy+and+Creamy+Cheesecake&is_video=false)\n\n[Rate](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#commentform)\n\nPrep Time: 10 minutes minutes\n\nCook Time: 1 hour hour 10 minutes minutes\n\nTotal Time: 1 hour hour 20 minutes minutes\n\nServings: 6\n\nAuthor: [Brandie Skibinski](https:\/\/www.thecountrycook.net\/author\/)\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Ingredients\n#### For the crust: (see notes below)\n- ▢\n  1-¼ cup graham cracker crumbs\n- ▢\n  3 Tablespoons [sugar](https:\/\/www.target.com\/p\/granulated-sugar-4lbs-good-38-gather-8482\/-\/A-78471310?aflt=plt#lnk=sametab)\n- ▢\n  ⅓ cup [melted butter](https:\/\/www.target.com\/p\/land-o-lakes-salted-butter-1lb\/-\/A-13227061?aflt=plt)\n\n#### For the filling:\n- ▢\n  2 (8 ounce) blocks cream cheese, softened to room temperature\n- ▢\n  1 cup [sugar](https:\/\/www.target.com\/p\/granulated-sugar-4lbs-good-38-gather-8482\/-\/A-78471310?aflt=plt#lnk=sametab)\n- ▢\n  3 Tablespoons [sour cream](https:\/\/www.target.com\/p\/daisy-pure-38-natural-sour-cream-16oz\/-\/A-13451688?aflt=plt#lnk=sametab)\n- ▢\n  ½ Tablespoon [vanilla extract](https:\/\/www.target.com\/p\/mccormick-pure-vanilla-extract-1oz\/-\/A-13353205?aflt=plt#lnk=sametab)\n- ▢\n  ½ Tablespoon [lemon juice](https:\/\/www.target.com\/p\/realemon-100-lemon-juice-15-fl-oz-bottle\/-\/A-14751839?aflt=plt) (optional)\n- ▢\n  2 large [eggs](https:\/\/www.target.com\/p\/vital-farms-pasture-raised-grade-a-large-eggs-12ct\/-\/A-18783617?aflt=plt#lnk=sametab)\n\n### Instructions\n#### For the crust:\n- In a medium bowl mix together 1-¼ cup graham cracker crumbs, 3 Tablespoons sugar and 1\/3 cup melted butter until fully combined (it should look like wet sand.) Pack mixture firmly into bottom and sides of 9-inch pie pan.\n- Chill in the refrigerator while preparing the filling.\n\n#### For the filling:\n- Preheat oven to 300F degrees.\n- In the bowl of a stand mixer or in a bowl using an electric hand mixer, mix together 2 (8 ounce) blocks cream cheese, softened to room temperature, 1 cup sugar, 3 Tablespoons sour cream, ½ Tablespoon vanilla extract and ½ Tablespoon lemon juice until combined and smooth.\n- Add **eggs one at a time** to the mixture and thoroughly combine.\n  \n  The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes).\n- Pour into pie crust.\n- Bake for about 65-70 minutes at 300F degrees. It should still be slightly jiggly in the middle. I will then prop the door open of the oven just slightly for about an hour to let it cool.\n  \n  Then put it into the refrigerator and allow cheesecake to cool completely before serving (about 3-4 hours.)\n\n### Video\n![YouTube video](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='480'%20height='360'%20viewBox='0%200%20480%20360'%3E%3C\/svg%3E)\n\n### Notes\n- If you use a pre-made graham cracker crust, try to look for the crusts that says “2 extra servings.” If you can’t find it, just go with the regular ones. You will have a tad bit of filling leftover.\n- This cheesecake can be made a day ahead of when you need to serve. Just keep it in the refrigerator.\n\nCourse: Dessert\n\nCuisine: American\n\n### Nutrition\nCalories: 611kcal \\| Carbohydrates: 56g \\| Protein: 7g \\| Fat: 40g \\| Sodium: 474mg \\| Sugar: 46g\n\n### Nutritional Disclaimer\n“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.\n\nDid you make this recipe?Share it on Instagram [@thecountrycook](https:\/\/www.instagram.com\/thecountrycook) and mention us [\\#thecountrycook](https:\/\/www.instagram.com\/explore\/tags\/thecountrycook)\\!\n\nOriginally published: February 2011  \nUpdated and re-published: April 2019\n\nSaveSave\n\nSaveSave\n\nSaveSave\n\nSaveSave\n\nSaveSave\n\n### Related Posts:\n- [![Two Reese's Mini Cheesecakes on top of each other, one broken.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)Reese's Mini Cheesecakes](https:\/\/www.thecountrycook.net\/reeses-mini-cheesecakes\/)\n- [![Oreo Peppermint Mini Cheesecakes recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)Oreo Peppermint Mini Cheesecakes](https:\/\/www.thecountrycook.net\/oreo-peppermint-mini-cheesecakes\/)\n- [![Close up square image of Santa Hat Mini Cheesecakes on wooden board garnished.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)Santa Hat Mini Cheesecakes](https:\/\/www.thecountrycook.net\/santa-hat-mini-cheesecakes\/)\n- [![Square image close up of bite taken out of one of the Pecan Pie Cheesecakes on white plate.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)Pecan Pie Cheesecakes](https:\/\/www.thecountrycook.net\/pecan-pie-cheesecakes\/)\n\n### Leave a Reply [Cancel reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#respond)\n## 179 Comments\n## Comments navigation\n[Older comments](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-2\/#comments)\n\n1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Laurie Jean Mahoney** says:\n   \n   [February 6, 2026 at 9:40 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-217793)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    I’ve been making this cheesecake for a few years now on special occasions by request from family. It’s perfectly rich and just the right size. I serve it with homemade triple berry sauce and homemade whipped cream. Love this recipe\\!\n   \n   [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-217793)\n2. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Sands** says:\n   \n   [January 31, 2026 at 11:19 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-217251)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    I have used the same recipes for years but wanted to try something new. This recipe is soooo good and easy. I added some cinnamon to the crust and because I was out of vanilla used a bourbon infused honey I had on hand.\n   \n   [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-217251)\n3. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Tanya** says:\n   \n   [January 1, 2026 at 1:49 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-213152)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    this is my 2nd time using this recipe! and OH my goodness is it incredible both times. 1st time was the very 2st time I made a cheesecake ever and thanks to your recipe its definitely a family favorite for the holidays or just cause. ❤️\n   \n   [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-213152)\n4. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Lisa** says:\n   \n   [November 30, 2025 at 1:39 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-209101)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    I’ve made this numerous times and it has been nearly perfect each time. it’s a great cheesecake for everyday or dress it up for guests.  \n    I bring the eggs to room temp as well.\n   \n   [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-209101)\n   1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Hannah** says:\n      \n      [December 20, 2025 at 11:47 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-212317)\n      \n      ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n       Same here! Made exactly to the recipe and I think this is the first cheesecake I’ve ever made that turned out perfect. So easy too!\\!\n      \n      [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-212317)\n5. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Chara** says:\n   \n   [September 18, 2025 at 4:06 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-198966)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    This cheesecake is delicious. I was stuck using an old recipe of a friend’s and decided to try something different. I’ve been using this recipe for over two years now. Won’t make it any other way and the family loves it! Thank you for sharing.\n   \n   [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-198966)\n6. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Kathy Porter Washington** says:\n   \n   [June 20, 2025 at 4:17 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-187467)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    Best cheesecake ever\n   \n   [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-187467)\n7. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Gaiti** says:\n   \n   [June 1, 2025 at 2:28 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-185472)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    Delicious! And so easy to make. I was always scared of making cheesecake but this will be a regular now. Thank you.\n   \n   [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-185472)\n8. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Austin** says:\n   \n   [May 12, 2025 at 7:57 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-182624)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    To die for! I put cherry pie filling on it, but it almost didn’t need it. It’s so creamy and sweet on its own. It only took about 45 minutes to get to temperature, but otherwise the recipe is perfect\\!\n   \n   [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-182624)\n9. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Kat** says:\n   \n   [March 6, 2025 at 1:51 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-175660)\n   \n   I used monkfruit sugar to reduce the sugar & carbs, and used Speculoos cookies (Trader Joe’s) for the crust. It turned out SO good!! This will probably be my go-to recipe as it doesn’t call for a lot and you can easily half it as well.\n   \n   [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-175660)\n10. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Tara** says:\n    \n    [February 26, 2025 at 8:11 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-174959)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Entire family LOVED this recipe- we omitted the lemon juice bc my mom can’t have it. Baked it for exactly 65 minutes and it was perfect\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-174959)\n11. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Trina** says:\n    \n    [January 8, 2025 at 11:49 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-173341)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     This is the best cheesecake I ever made! So smooth and creamy and it came out perfect! I’ve never really been able to make a really good cheesecake but this is the one. My husband kept raving – thank you\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-173341)\n12. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Jill** says:\n    \n    [December 25, 2024 at 8:04 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-169892)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Made this for Christmas dessert & it was a huge hit with everyone! I even got asked for the recipe by a few people. Thank you\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-169892)\n13. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Ari** says:\n    \n    [June 28, 2024 at 5:25 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-156456)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Made it a few times and all I got was compliments after compliments. It is superb And easy to make. Thank you so-so so-so much\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-156456)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie](https:\/\/www.thecountrycook.net\/about-me\/)** says:\n       \n       [June 29, 2024 at 11:43 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-156524)\n       \n       This makes me so happy to read Ari! Thanks so very much\\!\n       \n       [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-156524)\n14. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Veidra** says:\n    \n    [June 16, 2024 at 6:07 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-155440)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I made this cheesecake for mother’s Day and no one can stop taking about it. Now making it for Father’s day.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-155440)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie](https:\/\/www.thecountrycook.net\/about-me\/)** says:\n       \n       [June 17, 2024 at 12:37 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-155502)\n       \n       Yay!! Thanks so much Veidra (what a lovely name!)\n       \n       [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-155502)\n15. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Na’avah** says:\n    \n    [June 12, 2024 at 2:28 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-155163)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     10\/10 I got compliments from EVERYONE! This was my first time making cheesecake and it came out SOOOO GOOD! I placed the pan in a water bath when I cooked it. 2 days later I’m making it again due to request! I did strawberry sauce on the side and it was the perfect pair\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-155163)\n16. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Sonia K Saldana** says:\n    \n    [January 7, 2024 at 8:21 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-145412)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I just made your cheesecake recipe and I’m in heaven! I was looking for an easy, small, and delicious cheesecake. I found it! With cherry topping, Yum! SO GOOD\\!  \n     Thank You for sharing the recipe\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-145412)\n17. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Shari Larson** says:\n    \n    [August 27, 2023 at 2:02 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-139985)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I loved this recipe but used 1 tsp. almond extract instead of the lemon. This is the 2nd time I’ve made it but it cracked this time. I made a mixed berry sauce for it. This is now my go to recipe for cheesecake. DELISH!!\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-139985)\n18. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Beth** says:\n    \n    [June 24, 2023 at 12:26 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-137340)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I was so nervous to make my first cheesecake that I sat and looked at the crust for like 2 and 1\/2 Weeks.And then I found this recipe and went for it, and I couldn’t believe how easy it was! And delicious Makes me feel so good that I did it\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-137340)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie @ The Country Cook](https:\/\/www.thecountrycook.net\/about-me\/)** says:\n       \n       [June 24, 2023 at 4:51 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-137352)\n       \n       I’m glad you gave it a try! Yay!\\!\n       \n       [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-137352)\n19. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Love J.** says:\n    \n    [July 5, 2021 at 8:34 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-75506)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Blessings country cook tribe,\n    \n    Wow!!!! is a great word to describe this cheese cake recipe.\n    \n    It was simple, quick and Oooohhh sooooo good.\n    \n    Perfect texture, sweetness, and flavor.\n    \n    The longer it chills in the refrigerator the more rich and creamy it becomes.\n    \n    My husband and both agree it’s the best cheesecake I’ve ever baked.\n    \n    Great job!\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-75506)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie @ The Country Cook](https:\/\/www.thecountrycook.net\/)** says:\n       \n       [July 6, 2021 at 12:09 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-75580)\n       \n       Thanks so much Love! You are so sweet. Thank you for taking the time to come back and leaving such a wonderful comment\\!\n       \n       [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-75580)\n20. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Amelia V.** says:\n    \n    [June 29, 2021 at 2:14 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-74852)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     This recipe is perfect every time! My husband doesn’t like many sweets, but he loves cheesecake and has been all over the world. This recipe is his favorite\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-74852)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie @ The Country Cook](https:\/\/www.thecountrycook.net\/)** says:\n       \n       [June 30, 2021 at 9:53 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-74922)\n       \n       I’m picky when it comes to cheesecake too so I get where he’s coming from – ha! You made my day Amelia – thanks so much for taking the time to come back and leave a comment\\!\n       \n       [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-74922)\n21. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Chelsea Atkins** says:\n    \n    [June 20, 2021 at 8:54 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-74115)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     This recipe turned out perfectly! i made it for my dad for Father’s Day- I didn’t peek in the oven at all, and refrigerated it overnight, then added fresh berries on top. Everyone raves about it! Will absolutely make this again\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-74115)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie @ The Country Cook](https:\/\/www.thecountrycook.net\/)** says:\n       \n       [June 22, 2021 at 10:48 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-74224)\n       \n       Aww Chelsea – what a sweet daughter you are! And you are also so sweet to come back and leave a review. Thank you so very much\\!\n       \n       [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-74224)\n22. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Alexa** says:\n    \n    [May 31, 2021 at 1:23 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-72288)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Made this the other day with an Oreo crust. It was absolutely perfect and so easy! Definitely my new go-to.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-72288)\n23. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Karen Tomer** says:\n    \n    [April 12, 2021 at 7:05 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-70561)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I followed the recipe exactly and also made the crust. I left in the oven with the door open…no cracks. It was easy and so good\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-70561)\n24. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Jay Davis** says:\n    \n    [March 17, 2021 at 11:06 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-70279)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     My apartment’s oven only has the bottom heating element working, so I turn down the temperature by about 50 degrees when baking to avoid the bottom element heating up too much. I’ve made this recipe a few times and love it. I do, however, add a couple tablespoons of corn starch to thicken up the filling. I just made it with a hand mixer for the first time (I used to use an immersion blender) and had to leave out some of the filling from a store-bought crust (gonna use it for brownies) and it came out beautifully.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-70279)\n25. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Mayra Marin** says:\n    \n    [February 23, 2021 at 11:09 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-69965)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     People like it so much my friend like to\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-69965)\n26. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Samantha** says:\n    \n    [February 19, 2021 at 6:05 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-69889)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Thank you so much for this recipe! I was looking for a simple one to make my mom a cheesecake for her birthday. I had never made a cheesecake like this before even though it is my absolute favourite dessert. I’m addicted to this and so thrilled I can just make a cheesecake anytime I want now\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-69889)\n27. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Sandy** says:\n    \n    [December 31, 2020 at 8:19 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-68933)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I made this two nights ago and it was Amazing! I can’t say enough about this recipe ; it was Creamy , Delicious , Perfect. Didn’t include the lemon juice at all.  \n     My husband loves it and can’t stop eating it.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-68933)\n28. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Elaine Fox** says:\n    \n    [December 3, 2020 at 11:38 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-68050)\n    \n    Hi! I know a good recipe when I see it..all ready to go, yet I’d previously prebaked my graham cracker crust prematurely..Do you think fully wrapped up in tin foil in water bath can prevent ruining by all this cooking it again? Deeply appreciate yr help. Have slot of confidence in you TKS for soonest reply..\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-68050)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie @ The Country Cook](https:\/\/www.thecountrycook.net\/)** says:\n       \n       [December 3, 2020 at 6:17 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-68071)\n       \n       You’ll be fine. It will still work even if you pre-baked the crust.\n       \n       [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-68071)\n29. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Debbie Hatz** says:\n    \n    [October 5, 2020 at 10:39 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-64050)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     This is the best cheesecake and so easy to make. It has become a favorite for birthdays and special occasions. Following the recipe exactly, yields a perfectly, creamy, tasty cheesecake. I made my own crust – also easy to do. We switch up fruit toppings. Let me add that my young grandchildren love it, too. AND be sure to add in the lemon – it adds a subtle enhancement. Thanks for creating and posting this dessert recipe. 5 Stars! Delicious\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-64050)\n30. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Paula Hale** says:\n    \n    [August 25, 2020 at 9:24 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-62495)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Excellent and easy to make.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-62495)\n31. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Naomi** says:\n    \n    [July 15, 2020 at 3:40 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-61103)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     This was so easy to make and so creamy\\!  \n     It disappeared 5 minutes after I put it on the table\\!  \n     Thanks for such a great recipe\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-61103)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie @ The Country Cook](https:\/\/www.thecountrycook.net\/)** says:\n       \n       [July 15, 2020 at 8:34 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-61115)\n       \n       Thank you so very much Naomi!!! Yay\\!\n       \n       [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-61115)\n32. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Rachel K** says:\n    \n    [May 25, 2020 at 3:31 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-58819)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I made this cheesecake and it is delicious! Very creamy and thick. I used store brand cream cheese and had no problems with it. Made the crust from scratch. I used a 9 inch pie plate and I guess it wasn’t deep enough because I had a little extra filling. I used a mini heart shaped pan and baked the extra in that. Turned out great! Definitely making this again.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-58819)\n33. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Donna** says:\n    \n    [April 30, 2020 at 7:58 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-57784)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     Very easy & quick cheesecake. Very creamy, I added a cherry topping. My husband really liked it. I added a teaspoon of vanilla & the lemon , still think it could have used more flavoring.  \n     I baked it for 58 minutes , I would do 55 minutes next time.  \n     Definitely recommend.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-57784)\n34. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Liz** says:\n    \n    [April 20, 2020 at 12:09 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-57367)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     This was the BEST cheesecake…so easy to make! The lemon zest added a freshness to the cheesecake… I used a pre-made crust. My family loved it!!! Thank you for posting\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-57367)\n35. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Josie** says:\n    \n    [April 16, 2020 at 8:15 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-57215)\n    \n    Can you use a spring foam pan and does it need to cool in the oven??\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-57215)\n36. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Kristi** says:\n    \n    [March 31, 2020 at 8:38 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-56407)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     My son and I made this yesterday and I was skeptical – I’ve never made a cheesecake without a water bath. Wow this was wonderful  \n     It turned out absolutely perfect, creamy and delicious. Thank you\\!\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-56407)\n37. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Jake** says:\n    \n    [February 8, 2020 at 3:45 pm](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-53163)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n     I used this exact recipe with 3- 4inch springform pans. Perfect amount of ingredients.\n    \n    [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-53163)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Annette Chapel** says:\n       \n       [February 24, 2020 at 12:09 am](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-3\/#comment-54940)\n       \n       thats what i am using in a bit i was wondering if it turned out with the springform pan ,,,mmmm can’t wait to taste it\n       \n       [Reply](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/#comment-54940)\n\n## Comments navigation\n[Older comments](https:\/\/www.thecountrycook.net\/easy-and-creamy-cheesecake\/comment-page-2\/#comments)\n\n#### Hi, I'm Brandie\n![Brandie Skibinski](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\nI’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. 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recipe.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/slow-cooker-macaroni-and-cheese\/)\n\n## [Crock Pot Mac and Cheese](https:\/\/www.thecountrycook.net\/slow-cooker-macaroni-and-cheese\/)\n\n[![The Best Potato Salad recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/best-ever-potato-salad\/)\n\n## [Southern Potato Salad](https:\/\/www.thecountrycook.net\/best-ever-potato-salad\/)\n\n[![The Best Ham Salad recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/the-best-ham-salad\/)\n\n## [The Best Ham Salad](https:\/\/www.thecountrycook.net\/the-best-ham-salad\/)\n\n[![Looking close up at a Slow Cooker full of Mississippi Beef and Noodles.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/crock-pot-mississippi-beef-and-noodles\/)\n\n## [Crock Pot Mississippi Beef and Noodles](https:\/\/www.thecountrycook.net\/crock-pot-mississippi-beef-and-noodles\/)\n\n[![A hand dipping a cracker in Cowboy Dip in the Crock Pot.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/crock-pot-cowboy-dip\/)\n\n## [Crock Pot Cowboy Dip](https:\/\/www.thecountrycook.net\/crock-pot-cowboy-dip\/)\n\n[![Easy Pistachio Cake](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/pistachio-cake\/)\n\n## [Pistachio Cake](https:\/\/www.thecountrycook.net\/pistachio-cake\/)\n#### popular recipes\n[![A serving utensil getting a Cheesy Chicken Crescent Roll from the baking dish full of them.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/cheesy-chicken-crescent-rolls\/)\n\n## [Cheesy Chicken Crescent Rolls](https:\/\/www.thecountrycook.net\/cheesy-chicken-crescent-rolls\/)\n\n[![The Best Banana Pudding recipe from The Country Cook](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/best-banana-pudding\/)\n\n## [The Best Banana Pudding](https:\/\/www.thecountrycook.net\/best-banana-pudding\/)\n\n[![Closely looking at a bowl of Chicken Spaghetti.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/chicken-spaghetti\/)\n\n## [Chicken Spaghetti](https:\/\/www.thecountrycook.net\/chicken-spaghetti\/)\n\n[![Crock Pot Mississippi Chicken](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/crock-pot-mississippi-chicken\/)\n\n## [Crock Pot Mississippi Chicken](https:\/\/www.thecountrycook.net\/crock-pot-mississippi-chicken\/)\n\n[![The best deviled eggs shown close up on a wooden board with parsley on the side.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/the-best-ever-deviled-eggs\/)\n\n## [Deviled Eggs](https:\/\/www.thecountrycook.net\/the-best-ever-deviled-eggs\/)\n\n[![Cinnamon Roll Cake recipe from The Country Cook.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/cinnamon-roll-cake\/)\n\n## [Cinnamon Roll Cake](https:\/\/www.thecountrycook.net\/cinnamon-roll-cake\/)\n\n[![Crock Pot Mac and Cheese recipe.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/slow-cooker-macaroni-and-cheese\/)\n\n## [Crock Pot Mac and Cheese](https:\/\/www.thecountrycook.net\/slow-cooker-macaroni-and-cheese\/)\n\n[![Slow Cooker Potato Soup made with frozen potatoes recipe.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/slow-cooker-potato-soup-with-frozen-potatoes\/)\n\n## [Slow Cooker Potato Soup (with frozen potatoes)](https:\/\/www.thecountrycook.net\/slow-cooker-potato-soup-with-frozen-potatoes\/)\n\n- [Contact](https:\/\/www.thecountrycook.net\/contact\/)\n- [Privacy Policy](https:\/\/www.thecountrycook.net\/the-country-cook-privacy-policy\/)\n- [No AI](https:\/\/www.thecountrycook.net\/no-ai\/)\n- [DISCLAIMER](https:\/\/www.thecountrycook.net\/disclaimers\/)\n- [ACCESSIBILITY Policy](https:\/\/www.thecountrycook.net\/accessibility-statement\/)\n- [Sign Up For Emails](https:\/\/thecountrycook.us18.list-manage.com\/subscribe?u=cc09d4eea2053b6b9a88acbe5&id=b1e30a0783)\n\nCopyright © 2010-2026 • The Country Cook® • Brandie Skibinski  \n All Rights Reserved. Unless otherwise noted, all images and content here on  \n The Country Cook are original and copyright protected under the Digital Millennium Copyright Act.  \n As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.\n\nMy Cart\n\n0\n\nDiscount\n\nAdd Coupon Code\n\nSubtotal\n\nTotal Installments  (before discounts)\n\nBundle Discount\n\n[Checkout](https:\/\/www.thecountrycook.net\/checkout\/)\n\n0\n\n- [Cookbook](https:\/\/www.thecountrycook.net\/cookbook\/)\n- [Recipe Box](https:\/\/www.thecountrycook.net\/recipe-index\/)\n- [About](https:\/\/www.thecountrycook.net\/about-me\/)\n- [Trending](https:\/\/www.thecountrycook.net\/category\/trending\/)\n- [Videos](https:\/\/www.thecountrycook.net\/category\/videos\/)\n\nNotifications\n\n## Rate This Recipe","attrs_readable_markdown":"*This easy and creamy cheesecake is absolutely delicious! Make your own crust or use store-bought. **This recipe comes out perfect every time\\!***\n\n## A Simple And Creamy Cheesecake\nThis is one of the easiest cheesecakes you will ever make. Cross my heart. And forget about all those cheesecake recipes from the past where you had to leave the oven door open for 5 hours after baking for the cheesecake to set. This recipe has an easy baking method that takes all of the scariness out of making cheesecake.\n\n![two separate slices of cheesecake on two white round plates. Cheesecakes are topped with cherry pie filling.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2021\/02\/Cherry-Cheesecake-1.jpg)\n\n## Make A Homemade Or Use Store-Bought Crust\nI give directions below for both. Most times I am just picking up a store-bought graham cracker crust. When buying a graham cracker crust for this recipe, you will want to look for the one that says “2 extra servings” on the packaging.\n\n![Close up photo of a slice of Easy Cheesecake recipe (topped with cherry pie filling) Recipe from The Country Cook.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2011\/02\/Easy-Creamy-Cheesecake-pinterest.jpg)\n\n### Ingredients Needed: (See Recipe Card Below For The Full Recipe)\n- **graham cracker crumbs** – you can buy these from the store or add some graham crackers to a food processor.\n- **sugar** – you can use a sugar substitute here if necessary\n- **melted butter** – this is for the crust. You can use salted or unsalted, whatever you prefer.\n- **cream cheese** – see my post on [How to Soften Cream Cheese Quickly](https:\/\/www.thecountrycook.net\/how-to-soften-cream-cheese-quickly\/)\n- **sour cream** – you won’t taste this as a separate ingredient. My husband hates sour cream but he has no idea it is in there. This adds to the creaminess of the cheesecake.\n- **vanilla extract**\n- **lemon juice (optional)** – if you are going to use the lemon juice, make sure it is fresh squeezed, don’t use the bottled stuff as it is far too acidic.\n- **eggs** – if you have time, let them come to room temperature. This helps them mix into the batter much easier.\n\n![ingredients shown: cream cheese, cherry pie filling, sour cream, sugar, eggs, vanilla extract, lemon juice.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2011\/02\/Easy-Creamy-Cheesecake13.jpg)\n\n## How To Make Easy Cheesecake:\nPreheat oven to 300F degrees. Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan. Chill in the refrigerator while preparing the filling.\n\n![homemade graham cracker crust pressed into the bottom of a Pyrex pie dish.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2011\/02\/Easy-Creamy-Cheesecake16.jpg)\n\nMix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer. Add eggs one at a time to the mixture and thoroughly combine. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.).\n\n![homemade cheesecake filling in a bowl.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2011\/02\/Easy-Creamy-Cheesecake18-794x1025.jpg)\n\nPour filling into prepared pie crust.\n\n![homemade cheesecake filling poured into prepared graham cracker crust.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2011\/02\/Easy-Creamy-Cheesecake19-762x1025.jpg)\n\nBake for about 65-70 minutes.\n\n![finished cheesecake, cooling with a red and white dish cloth in the background.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2011\/02\/Easy-Creamy-Cheesecake3-767x1025.jpg)\n\nChill in the refrigerator a few hours before serving. Optional: top with cherry or strawberry pie filling or drizzle with caramel sauce.\n\n![Easy cheesecake with homemade graham cracker crust, slice on a white plate with fork.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2011\/02\/slice-creamy-cheesecake.jpg)\n\n### Craving More Recipes?\n- [No-Bake Chocolate Chip Cheesecake](https:\/\/www.thecountrycook.net\/chocolate-chip-cheesecake-no-bake\/)\n- [Cherry Cheesecake Bars](https:\/\/www.thecountrycook.net\/cheesecake-bars\/)\n- [No-Bake Cheesecake](https:\/\/www.thecountrycook.net\/no-bake-cheesecake\/)\n- [Cherry Cheesecake Dip](https:\/\/www.thecountrycook.net\/cherry-cheesecake-dip\/)\n- [Easy Butter Pecan Cheesecake](https:\/\/www.thecountrycook.net\/butter-pecan-cheesecake\/)\n- [New York Cheesecake](https:\/\/www.thecountrycook.net\/new-york-cheesecake\/)\n- [Strawberry Cream Cheese Pie](https:\/\/www.thecountrycook.net\/strawberry-cream-cheese-pie\/)\n- [Blueberry Cheesecake](https:\/\/www.thecountrycook.net\/blueberry-cheesecake\/)\n- [Strawberry Cheesecake Parfaits](https:\/\/www.thecountrycook.net\/strawberry-cheesecake-parfaits-no-bake\/)\n- [Strawberry Sauce Topping](https:\/\/www.thecountrycook.net\/strawberry-sauce\/)\n\n![](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2011\/02\/thumbnail-Cherry-Cheesecake-200x200.jpg)\n\n#### For the crust: (see notes below)\n- ▢\n  1-¼ cup graham cracker crumbs\n- ▢\n  3 Tablespoons [sugar](https:\/\/www.target.com\/p\/granulated-sugar-4lbs-good-38-gather-8482\/-\/A-78471310?aflt=plt#lnk=sametab)\n- ▢\n  ⅓ cup [melted butter](https:\/\/www.target.com\/p\/land-o-lakes-salted-butter-1lb\/-\/A-13227061?aflt=plt)\n\n#### For the filling:\n- ▢\n  2 (8 ounce) blocks cream cheese, softened to room temperature\n- ▢\n  1 cup [sugar](https:\/\/www.target.com\/p\/granulated-sugar-4lbs-good-38-gather-8482\/-\/A-78471310?aflt=plt#lnk=sametab)\n- ▢\n  3 Tablespoons [sour cream](https:\/\/www.target.com\/p\/daisy-pure-38-natural-sour-cream-16oz\/-\/A-13451688?aflt=plt#lnk=sametab)\n- ▢\n  ½ Tablespoon [vanilla extract](https:\/\/www.target.com\/p\/mccormick-pure-vanilla-extract-1oz\/-\/A-13353205?aflt=plt#lnk=sametab)\n- ▢\n  ½ Tablespoon [lemon juice](https:\/\/www.target.com\/p\/realemon-100-lemon-juice-15-fl-oz-bottle\/-\/A-14751839?aflt=plt) (optional)\n- ▢\n  2 large [eggs](https:\/\/www.target.com\/p\/vital-farms-pasture-raised-grade-a-large-eggs-12ct\/-\/A-18783617?aflt=plt#lnk=sametab)\n\n#### For the crust:\n- In a medium bowl mix together 1-¼ cup graham cracker crumbs, 3 Tablespoons sugar and 1\/3 cup melted butter until fully combined (it should look like wet sand.) Pack mixture firmly into bottom and sides of 9-inch pie pan.\n- Chill in the refrigerator while preparing the filling.\n\n#### For the filling:\n- Preheat oven to 300F degrees.\n- In the bowl of a stand mixer or in a bowl using an electric hand mixer, mix together 2 (8 ounce) blocks cream cheese, softened to room temperature, 1 cup sugar, 3 Tablespoons sour cream, ½ Tablespoon vanilla extract and ½ Tablespoon lemon juice until combined and smooth.\n- Add **eggs one at a time** to the mixture and thoroughly combine.\n  \n  The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes).\n- Pour into pie crust.\n- Bake for about 65-70 minutes at 300F degrees. It should still be slightly jiggly in the middle. I will then prop the door open of the oven just slightly for about an hour to let it cool.\n  \n  Then put it into the refrigerator and allow cheesecake to cool completely before serving (about 3-4 hours.)\n\n![YouTube video](https:\/\/i.ytimg.com\/vi\/uj-pC8MDZqc\/hqdefault.jpg)\n\n- If you use a pre-made graham cracker crust, try to look for the crusts that says “2 extra servings.” If you can’t find it, just go with the regular ones. You will have a tad bit of filling leftover.\n- This cheesecake can be made a day ahead of when you need to serve. Just keep it in the refrigerator.\n\nCourse: Dessert\n\nCuisine: American\n\nCalories: 611kcal \\| Carbohydrates: 56g \\| Protein: 7g \\| Fat: 40g \\| Sodium: 474mg \\| Sugar: 46g\n\n“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.\n\nOriginally published: February 2011  \nUpdated and re-published: April 2019","meta_canonical":null}

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Boilerpipe Text	This easy and creamy cheesecake is absolutely delicious! Make your own crust or use store-bought. This recipe comes out perfect every time! A Simple And Creamy Cheesecake This is one of the easiest cheesecakes you will ever make. Cross my heart. And forget about all those cheesecake recipes from the past where you had to leave the oven door open for 5 hours after baking for the cheesecake to set. This recipe has an easy baking method that takes all of the scariness out of making cheesecake. Make A Homemade Or Use Store-Bought Crust I give directions below for both. Most times I am just picking up a store-bought graham cracker crust. When buying a graham cracker crust for this recipe, you will want to look for the one that says “2 extra servings” on the packaging. Ingredients Needed: (See Recipe Card Below For The Full Recipe) graham cracker crumbs – you can buy these from the store or add some graham crackers to a food processor. sugar – you can use a sugar substitute here if necessary melted butter – this is for the crust. You can use salted or unsalted, whatever you prefer. cream cheese – see my post on How to Soften Cream Cheese Quickly sour cream – you won’t taste this as a separate ingredient. My husband hates sour cream but he has no idea it is in there. This adds to the creaminess of the cheesecake. vanilla extract lemon juice (optional) – if you are going to use the lemon juice, make sure it is fresh squeezed, don’t use the bottled stuff as it is far too acidic. eggs – if you have time, let them come to room temperature. This helps them mix into the batter much easier. How To Make Easy Cheesecake: Preheat oven to 300F degrees. Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan. Chill in the refrigerator while preparing the filling. Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer. Add eggs one at a time to the mixture and thoroughly combine. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.). Pour filling into prepared pie crust. Bake for about 65-70 minutes. Chill in the refrigerator a few hours before serving. Optional: top with cherry or strawberry pie filling or drizzle with caramel sauce. Craving More Recipes? No-Bake Chocolate Chip Cheesecake Cherry Cheesecake Bars No-Bake Cheesecake Cherry Cheesecake Dip Easy Butter Pecan Cheesecake New York Cheesecake Strawberry Cream Cheese Pie Blueberry Cheesecake Strawberry Cheesecake Parfaits Strawberry Sauce Topping For the crust: (see notes below) ▢ 1-¼ cup graham cracker crumbs ▢ 3 Tablespoons sugar ▢ ⅓ cup melted butter For the filling: ▢ 2 (8 ounce) blocks cream cheese, softened to room temperature ▢ 1 cup sugar ▢ 3 Tablespoons sour cream ▢ ½ Tablespoon vanilla extract ▢ ½ Tablespoon lemon juice (optional) ▢ 2 large eggs For the crust: In a medium bowl mix together 1-¼ cup graham cracker crumbs , 3 Tablespoons sugar and 1/3 cup melted butter until fully combined (it should look like wet sand.) Pack mixture firmly into bottom and sides of 9-inch pie pan. Chill in the refrigerator while preparing the filling. For the filling: Preheat oven to 300F degrees. In the bowl of a stand mixer or in a bowl using an electric hand mixer, mix together 2 (8 ounce) blocks cream cheese, softened to room temperature , 1 cup sugar , 3 Tablespoons sour cream , ½ Tablespoon vanilla extract and ½ Tablespoon lemon juice until combined and smooth. Add eggs one at a time to the mixture and thoroughly combine. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes). Pour into pie crust. Bake for about 65-70 minutes at 300F degrees. It should still be slightly jiggly in the middle. I will then prop the door open of the oven just slightly for about an hour to let it cool. Then put it into the refrigerator and allow cheesecake to cool completely before serving (about 3-4 hours.) If you use a pre-made graham cracker crust, try to look for the crusts that says “2 extra servings.” If you can’t find it, just go with the regular ones. You will have a tad bit of filling leftover. This cheesecake can be made a day ahead of when you need to serve. Just keep it in the refrigerator. Course: Dessert Cuisine: American Calories: 611 kcal \| Carbohydrates: 56 g \| Protein: 7 g \| Fat: 40 g \| Sodium: 474 mg \| Sugar: 46 g “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used. Originally published: February 2011 Updated and re-published: April 2019
Markdown	[Skip to content](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#main) Trending Post: [White Chicken Enchiladas](https://www.thecountrycook.net/creamy-chicken-enchiladas/) [![The Country Cook Logo](https://www.thecountrycook.net/wp-content/uploads/2023/04/logo-tcc-new-2.svg)](https://www.thecountrycook.net/) - [Cookbook](https://www.thecountrycook.net/cookbook/) - [Recipe Box](https://www.thecountrycook.net/recipe-index/) - [About](https://www.thecountrycook.net/about-me/) - [Trending](https://www.thecountrycook.net/category/trending/) - [Videos](https://www.thecountrycook.net/category/videos/) Search Trending: [White Chicken Enchiladas](https://www.thecountrycook.net/creamy-chicken-enchiladas/) [![The Country Cook Logo](https://www.thecountrycook.net/wp-content/uploads/2023/04/logo-tcc-new-2.svg)](https://www.thecountrycook.net/) Search [Home](https://www.thecountrycook.net/) » [Dessert Recipes](https://www.thecountrycook.net/category/dessert/) » Easy Cheesecake # Easy Cheesecake [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='80'%20viewBox='0%200%2080%2080'%3E%3C/svg%3E)](https://www.thecountrycook.net/author/)By[Brandie Skibinski](https://www.thecountrycook.net/author/) April 11, 2019 April 8, 2026 161 Reviews [JUMP TO RECIPE](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#recipe) ![Easy Cheesecake recipe (topped with cherry pie filling) Recipe from The Country Cook](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) This easy and creamy cheesecake is absolutely delicious! Make your own crust or use store-bought. This recipe comes out perfect every time\! ## A Simple And Creamy Cheesecake This is one of the easiest cheesecakes you will ever make. Cross my heart. And forget about all those cheesecake recipes from the past where you had to leave the oven door open for 5 hours after baking for the cheesecake to set. This recipe has an easy baking method that takes all of the scariness out of making cheesecake. ![two separate slices of cheesecake on two white round plates. Cheesecakes are topped with cherry pie filling.](https://www.thecountrycook.net/wp-content/uploads/2021/02/Cherry-Cheesecake-1.jpg) ## Make A Homemade Or Use Store-Bought Crust I give directions below for both. Most times I am just picking up a store-bought graham cracker crust. When buying a graham cracker crust for this recipe, you will want to look for the one that says “2 extra servings” on the packaging. ![Close up photo of a slice of Easy Cheesecake recipe (topped with cherry pie filling) Recipe from The Country Cook.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1000'%20height='1500'%20viewBox='0%200%201000%201500'%3E%3C/svg%3E) ### Ingredients Needed: (See Recipe Card Below For The Full Recipe) - graham cracker crumbs – you can buy these from the store or add some graham crackers to a food processor. - sugar – you can use a sugar substitute here if necessary - melted butter – this is for the crust. You can use salted or unsalted, whatever you prefer. - cream cheese – see my post on [How to Soften Cream Cheese Quickly](https://www.thecountrycook.net/how-to-soften-cream-cheese-quickly/) - sour cream – you won’t taste this as a separate ingredient. My husband hates sour cream but he has no idea it is in there. This adds to the creaminess of the cheesecake. - vanilla extract - lemon juice (optional) – if you are going to use the lemon juice, make sure it is fresh squeezed, don’t use the bottled stuff as it is far too acidic. - eggs – if you have time, let them come to room temperature. This helps them mix into the batter much easier. ![ingredients shown: cream cheese, cherry pie filling, sour cream, sugar, eggs, vanilla extract, lemon juice.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='904'%20viewBox='0%200%20800%20904'%3E%3C/svg%3E) ## How To Make Easy Cheesecake: Preheat oven to 300F degrees. Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan. Chill in the refrigerator while preparing the filling. ![homemade graham cracker crust pressed into the bottom of a Pyrex pie dish.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='1022'%20viewBox='0%200%20800%201022'%3E%3C/svg%3E) Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer. Add eggs one at a time to the mixture and thoroughly combine. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.). ![homemade cheesecake filling in a bowl.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='794'%20height='1025'%20viewBox='0%200%20794%201025'%3E%3C/svg%3E) Pour filling into prepared pie crust. ![homemade cheesecake filling poured into prepared graham cracker crust.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='762'%20height='1025'%20viewBox='0%200%20762%201025'%3E%3C/svg%3E) Bake for about 65-70 minutes. ![finished cheesecake, cooling with a red and white dish cloth in the background.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='767'%20height='1025'%20viewBox='0%200%20767%201025'%3E%3C/svg%3E) Chill in the refrigerator a few hours before serving. Optional: top with cherry or strawberry pie filling or drizzle with caramel sauce. ![Easy cheesecake with homemade graham cracker crust, slice on a white plate with fork.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='1161'%20viewBox='0%200%20800%201161'%3E%3C/svg%3E) ### Craving More Recipes? - [No-Bake Chocolate Chip Cheesecake](https://www.thecountrycook.net/chocolate-chip-cheesecake-no-bake/) - [Cherry Cheesecake Bars](https://www.thecountrycook.net/cheesecake-bars/) - [No-Bake Cheesecake](https://www.thecountrycook.net/no-bake-cheesecake/) - [Cherry Cheesecake Dip](https://www.thecountrycook.net/cherry-cheesecake-dip/) - [Easy Butter Pecan Cheesecake](https://www.thecountrycook.net/butter-pecan-cheesecake/) - [New York Cheesecake](https://www.thecountrycook.net/new-york-cheesecake/) - [Strawberry Cream Cheese Pie](https://www.thecountrycook.net/strawberry-cream-cheese-pie/) - [Blueberry Cheesecake](https://www.thecountrycook.net/blueberry-cheesecake/) - [Strawberry Cheesecake Parfaits](https://www.thecountrycook.net/strawberry-cheesecake-parfaits-no-bake/) - [Strawberry Sauce Topping](https://www.thecountrycook.net/strawberry-sauce/) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ## Easy and Creamy Cheesecake This easy and creamy cheesecake is absolutely delicious! Make your own crust or use storebought. Cream cheese, eggs, sugar, sour cream make it the best\! 161 Reviews [Print](https://www.thecountrycook.net/wprm_print/easy-and-creamy-cheesecake) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.thecountrycook.net%2Feasy-and-creamy-cheesecake%2F&media=https%3A%2F%2Fwww.thecountrycook.net%2Fwp-content%2Fuploads%2F2011%2F02%2Fthumbnail-Cherry-Cheesecake.jpg&description=Easy+and+Creamy+Cheesecake&is_video=false) [Rate](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#commentform) Prep Time: 10 minutes minutes Cook Time: 1 hour hour 10 minutes minutes Total Time: 1 hour hour 20 minutes minutes Servings: 6 Author: [Brandie Skibinski](https://www.thecountrycook.net/author/) Cook Mode Prevent your screen from going dark ### Ingredients #### For the crust: (see notes below) - ▢ 1-¼ cup graham cracker crumbs - ▢ 3 Tablespoons [sugar](https://www.target.com/p/granulated-sugar-4lbs-good-38-gather-8482/-/A-78471310?aflt=plt#lnk=sametab) - ▢ ⅓ cup [melted butter](https://www.target.com/p/land-o-lakes-salted-butter-1lb/-/A-13227061?aflt=plt) #### For the filling: - ▢ 2 (8 ounce) blocks cream cheese, softened to room temperature - ▢ 1 cup [sugar](https://www.target.com/p/granulated-sugar-4lbs-good-38-gather-8482/-/A-78471310?aflt=plt#lnk=sametab) - ▢ 3 Tablespoons [sour cream](https://www.target.com/p/daisy-pure-38-natural-sour-cream-16oz/-/A-13451688?aflt=plt#lnk=sametab) - ▢ ½ Tablespoon [vanilla extract](https://www.target.com/p/mccormick-pure-vanilla-extract-1oz/-/A-13353205?aflt=plt#lnk=sametab) - ▢ ½ Tablespoon [lemon juice](https://www.target.com/p/realemon-100-lemon-juice-15-fl-oz-bottle/-/A-14751839?aflt=plt) (optional) - ▢ 2 large [eggs](https://www.target.com/p/vital-farms-pasture-raised-grade-a-large-eggs-12ct/-/A-18783617?aflt=plt#lnk=sametab) ### Instructions #### For the crust: - In a medium bowl mix together 1-¼ cup graham cracker crumbs, 3 Tablespoons sugar and 1/3 cup melted butter until fully combined (it should look like wet sand.) Pack mixture firmly into bottom and sides of 9-inch pie pan. - Chill in the refrigerator while preparing the filling. #### For the filling: - Preheat oven to 300F degrees. - In the bowl of a stand mixer or in a bowl using an electric hand mixer, mix together 2 (8 ounce) blocks cream cheese, softened to room temperature, 1 cup sugar, 3 Tablespoons sour cream, ½ Tablespoon vanilla extract and ½ Tablespoon lemon juice until combined and smooth. - Add eggs one at a time to the mixture and thoroughly combine. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes). - Pour into pie crust. - Bake for about 65-70 minutes at 300F degrees. It should still be slightly jiggly in the middle. I will then prop the door open of the oven just slightly for about an hour to let it cool. Then put it into the refrigerator and allow cheesecake to cool completely before serving (about 3-4 hours.) ### Video ![YouTube video](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='480'%20height='360'%20viewBox='0%200%20480%20360'%3E%3C/svg%3E) ### Notes - If you use a pre-made graham cracker crust, try to look for the crusts that says “2 extra servings.” If you can’t find it, just go with the regular ones. You will have a tad bit of filling leftover. - This cheesecake can be made a day ahead of when you need to serve. Just keep it in the refrigerator. Course: Dessert Cuisine: American ### Nutrition Calories: 611kcal \\| Carbohydrates: 56g \\| Protein: 7g \\| Fat: 40g \\| Sodium: 474mg \\| Sugar: 46g ### Nutritional Disclaimer “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used. Did you make this recipe?Share it on Instagram [@thecountrycook](https://www.instagram.com/thecountrycook) and mention us [\#thecountrycook](https://www.instagram.com/explore/tags/thecountrycook)\! Originally published: February 2011 Updated and re-published: April 2019 SaveSave SaveSave SaveSave SaveSave SaveSave ### Related Posts: - [![Two Reese's Mini Cheesecakes on top of each other, one broken.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E)Reese's Mini Cheesecakes](https://www.thecountrycook.net/reeses-mini-cheesecakes/) - [![Oreo Peppermint Mini Cheesecakes recipe](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E)Oreo Peppermint Mini Cheesecakes](https://www.thecountrycook.net/oreo-peppermint-mini-cheesecakes/) - [![Close up square image of Santa Hat Mini Cheesecakes on wooden board garnished.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E)Santa Hat Mini Cheesecakes](https://www.thecountrycook.net/santa-hat-mini-cheesecakes/) - [![Square image close up of bite taken out of one of the Pecan Pie Cheesecakes on white plate.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E)Pecan Pie Cheesecakes](https://www.thecountrycook.net/pecan-pie-cheesecakes/) ### Leave a Reply [Cancel reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#respond) ## 179 Comments ## Comments navigation [Older comments](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-2/#comments) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Laurie Jean Mahoney says: [February 6, 2026 at 9:40 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-217793) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I’ve been making this cheesecake for a few years now on special occasions by request from family. It’s perfectly rich and just the right size. I serve it with homemade triple berry sauce and homemade whipped cream. Love this recipe\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-217793) 2. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Sands says: [January 31, 2026 at 11:19 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-217251) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I have used the same recipes for years but wanted to try something new. This recipe is soooo good and easy. I added some cinnamon to the crust and because I was out of vanilla used a bourbon infused honey I had on hand. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-217251) 3. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Tanya says: [January 1, 2026 at 1:49 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-213152) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) this is my 2nd time using this recipe! and OH my goodness is it incredible both times. 1st time was the very 2st time I made a cheesecake ever and thanks to your recipe its definitely a family favorite for the holidays or just cause. ❤️ [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-213152) 4. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Lisa says: [November 30, 2025 at 1:39 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-209101) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I’ve made this numerous times and it has been nearly perfect each time. it’s a great cheesecake for everyday or dress it up for guests. I bring the eggs to room temp as well. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-209101) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Hannah says: [December 20, 2025 at 11:47 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-212317) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Same here! Made exactly to the recipe and I think this is the first cheesecake I’ve ever made that turned out perfect. So easy too!\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-212317) 5. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Chara says: [September 18, 2025 at 4:06 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-198966) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This cheesecake is delicious. I was stuck using an old recipe of a friend’s and decided to try something different. I’ve been using this recipe for over two years now. Won’t make it any other way and the family loves it! Thank you for sharing. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-198966) 6. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Kathy Porter Washington says: [June 20, 2025 at 4:17 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-187467) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Best cheesecake ever [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-187467) 7. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Gaiti says: [June 1, 2025 at 2:28 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-185472) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Delicious! And so easy to make. I was always scared of making cheesecake but this will be a regular now. Thank you. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-185472) 8. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Austin says: [May 12, 2025 at 7:57 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-182624) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) To die for! I put cherry pie filling on it, but it almost didn’t need it. It’s so creamy and sweet on its own. It only took about 45 minutes to get to temperature, but otherwise the recipe is perfect\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-182624) 9. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Kat says: [March 6, 2025 at 1:51 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-175660) I used monkfruit sugar to reduce the sugar & carbs, and used Speculoos cookies (Trader Joe’s) for the crust. It turned out SO good!! This will probably be my go-to recipe as it doesn’t call for a lot and you can easily half it as well. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-175660) 10. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Tara says: [February 26, 2025 at 8:11 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-174959) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Entire family LOVED this recipe- we omitted the lemon juice bc my mom can’t have it. Baked it for exactly 65 minutes and it was perfect\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-174959) 11. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Trina says: [January 8, 2025 at 11:49 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-173341) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This is the best cheesecake I ever made! So smooth and creamy and it came out perfect! I’ve never really been able to make a really good cheesecake but this is the one. My husband kept raving – thank you\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-173341) 12. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Jill says: [December 25, 2024 at 8:04 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-169892) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Made this for Christmas dessert & it was a huge hit with everyone! I even got asked for the recipe by a few people. Thank you\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-169892) 13. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Ari says: [June 28, 2024 at 5:25 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-156456) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Made it a few times and all I got was compliments after compliments. It is superb And easy to make. Thank you so-so so-so much\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-156456) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie](https://www.thecountrycook.net/about-me/) says: [June 29, 2024 at 11:43 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-156524) This makes me so happy to read Ari! Thanks so very much\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-156524) 14. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Veidra says: [June 16, 2024 at 6:07 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-155440) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I made this cheesecake for mother’s Day and no one can stop taking about it. Now making it for Father’s day. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-155440) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie](https://www.thecountrycook.net/about-me/) says: [June 17, 2024 at 12:37 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-155502) Yay!! Thanks so much Veidra (what a lovely name!) [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-155502) 15. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Na’avah says: [June 12, 2024 at 2:28 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-155163) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) 10/10 I got compliments from EVERYONE! This was my first time making cheesecake and it came out SOOOO GOOD! I placed the pan in a water bath when I cooked it. 2 days later I’m making it again due to request! I did strawberry sauce on the side and it was the perfect pair\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-155163) 16. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Sonia K Saldana says: [January 7, 2024 at 8:21 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-145412) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I just made your cheesecake recipe and I’m in heaven! I was looking for an easy, small, and delicious cheesecake. I found it! With cherry topping, Yum! SO GOOD\! Thank You for sharing the recipe\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-145412) 17. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Shari Larson says: [August 27, 2023 at 2:02 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-139985) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I loved this recipe but used 1 tsp. almond extract instead of the lemon. This is the 2nd time I’ve made it but it cracked this time. I made a mixed berry sauce for it. This is now my go to recipe for cheesecake. DELISH!!\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-139985) 18. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Beth says: [June 24, 2023 at 12:26 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-137340) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I was so nervous to make my first cheesecake that I sat and looked at the crust for like 2 and 1/2 Weeks.And then I found this recipe and went for it, and I couldn’t believe how easy it was! And delicious Makes me feel so good that I did it\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-137340) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie @ The Country Cook](https://www.thecountrycook.net/about-me/) says: [June 24, 2023 at 4:51 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-137352) I’m glad you gave it a try! Yay!\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-137352) 19. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Love J. says: [July 5, 2021 at 8:34 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-75506) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Blessings country cook tribe, Wow!!!! is a great word to describe this cheese cake recipe. It was simple, quick and Oooohhh sooooo good. Perfect texture, sweetness, and flavor. The longer it chills in the refrigerator the more rich and creamy it becomes. My husband and both agree it’s the best cheesecake I’ve ever baked. Great job!\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-75506) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie @ The Country Cook](https://www.thecountrycook.net/) says: [July 6, 2021 at 12:09 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-75580) Thanks so much Love! You are so sweet. Thank you for taking the time to come back and leaving such a wonderful comment\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-75580) 20. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Amelia V. says: [June 29, 2021 at 2:14 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-74852) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This recipe is perfect every time! My husband doesn’t like many sweets, but he loves cheesecake and has been all over the world. This recipe is his favorite\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-74852) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie @ The Country Cook](https://www.thecountrycook.net/) says: [June 30, 2021 at 9:53 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-74922) I’m picky when it comes to cheesecake too so I get where he’s coming from – ha! You made my day Amelia – thanks so much for taking the time to come back and leave a comment\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-74922) 21. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Chelsea Atkins says: [June 20, 2021 at 8:54 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-74115) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This recipe turned out perfectly! i made it for my dad for Father’s Day- I didn’t peek in the oven at all, and refrigerated it overnight, then added fresh berries on top. Everyone raves about it! Will absolutely make this again\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-74115) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie @ The Country Cook](https://www.thecountrycook.net/) says: [June 22, 2021 at 10:48 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-74224) Aww Chelsea – what a sweet daughter you are! And you are also so sweet to come back and leave a review. Thank you so very much\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-74224) 22. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Alexa says: [May 31, 2021 at 1:23 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-72288) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Made this the other day with an Oreo crust. It was absolutely perfect and so easy! Definitely my new go-to. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-72288) 23. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Karen Tomer says: [April 12, 2021 at 7:05 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-70561) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I followed the recipe exactly and also made the crust. I left in the oven with the door open…no cracks. It was easy and so good\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-70561) 24. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Jay Davis says: [March 17, 2021 at 11:06 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-70279) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) My apartment’s oven only has the bottom heating element working, so I turn down the temperature by about 50 degrees when baking to avoid the bottom element heating up too much. I’ve made this recipe a few times and love it. I do, however, add a couple tablespoons of corn starch to thicken up the filling. I just made it with a hand mixer for the first time (I used to use an immersion blender) and had to leave out some of the filling from a store-bought crust (gonna use it for brownies) and it came out beautifully. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-70279) 25. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Mayra Marin says: [February 23, 2021 at 11:09 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-69965) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) People like it so much my friend like to [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-69965) 26. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Samantha says: [February 19, 2021 at 6:05 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-69889) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Thank you so much for this recipe! I was looking for a simple one to make my mom a cheesecake for her birthday. I had never made a cheesecake like this before even though it is my absolute favourite dessert. I’m addicted to this and so thrilled I can just make a cheesecake anytime I want now\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-69889) 27. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Sandy says: [December 31, 2020 at 8:19 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-68933) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I made this two nights ago and it was Amazing! I can’t say enough about this recipe ; it was Creamy , Delicious , Perfect. Didn’t include the lemon juice at all. My husband loves it and can’t stop eating it. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-68933) 28. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Elaine Fox says: [December 3, 2020 at 11:38 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-68050) Hi! I know a good recipe when I see it..all ready to go, yet I’d previously prebaked my graham cracker crust prematurely..Do you think fully wrapped up in tin foil in water bath can prevent ruining by all this cooking it again? Deeply appreciate yr help. Have slot of confidence in you TKS for soonest reply.. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-68050) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie @ The Country Cook](https://www.thecountrycook.net/) says: [December 3, 2020 at 6:17 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-68071) You’ll be fine. It will still work even if you pre-baked the crust. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-68071) 29. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Debbie Hatz says: [October 5, 2020 at 10:39 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-64050) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This is the best cheesecake and so easy to make. It has become a favorite for birthdays and special occasions. Following the recipe exactly, yields a perfectly, creamy, tasty cheesecake. I made my own crust – also easy to do. We switch up fruit toppings. Let me add that my young grandchildren love it, too. AND be sure to add in the lemon – it adds a subtle enhancement. Thanks for creating and posting this dessert recipe. 5 Stars! Delicious\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-64050) 30. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Paula Hale says: [August 25, 2020 at 9:24 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-62495) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Excellent and easy to make. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-62495) 31. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Naomi says: [July 15, 2020 at 3:40 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-61103) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This was so easy to make and so creamy\! It disappeared 5 minutes after I put it on the table\! Thanks for such a great recipe\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-61103) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie @ The Country Cook](https://www.thecountrycook.net/) says: [July 15, 2020 at 8:34 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-61115) Thank you so very much Naomi!!! Yay\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-61115) 32. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Rachel K says: [May 25, 2020 at 3:31 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-58819) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I made this cheesecake and it is delicious! Very creamy and thick. I used store brand cream cheese and had no problems with it. Made the crust from scratch. I used a 9 inch pie plate and I guess it wasn’t deep enough because I had a little extra filling. I used a mini heart shaped pan and baked the extra in that. Turned out great! Definitely making this again. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-58819) 33. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Donna says: [April 30, 2020 at 7:58 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-57784) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Very easy & quick cheesecake. Very creamy, I added a cherry topping. My husband really liked it. I added a teaspoon of vanilla & the lemon , still think it could have used more flavoring. I baked it for 58 minutes , I would do 55 minutes next time. Definitely recommend. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-57784) 34. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Liz says: [April 20, 2020 at 12:09 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-57367) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This was the BEST cheesecake…so easy to make! The lemon zest added a freshness to the cheesecake… I used a pre-made crust. My family loved it!!! Thank you for posting [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-57367) 35. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Josie says: [April 16, 2020 at 8:15 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-57215) Can you use a spring foam pan and does it need to cool in the oven?? [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-57215) 36. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Kristi says: [March 31, 2020 at 8:38 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-56407) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) My son and I made this yesterday and I was skeptical – I’ve never made a cheesecake without a water bath. Wow this was wonderful It turned out absolutely perfect, creamy and delicious. Thank you\! [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-56407) 37. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Jake says: [February 8, 2020 at 3:45 pm](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-53163) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I used this exact recipe with 3- 4inch springform pans. Perfect amount of ingredients. [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-53163) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Annette Chapel** says: [February 24, 2020 at 12:09 am](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-3/#comment-54940) thats what i am using in a bit i was wondering if it turned out with the springform pan ,,,mmmm can’t wait to taste it [Reply](https://www.thecountrycook.net/easy-and-creamy-cheesecake/#comment-54940) ## Comments navigation [Older comments](https://www.thecountrycook.net/easy-and-creamy-cheesecake/comment-page-2/#comments) #### Hi, I'm Brandie ![Brandie Skibinski](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. 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Readable Markdown	This easy and creamy cheesecake is absolutely delicious! Make your own crust or use store-bought. This recipe comes out perfect every time\! ## A Simple And Creamy Cheesecake This is one of the easiest cheesecakes you will ever make. Cross my heart. And forget about all those cheesecake recipes from the past where you had to leave the oven door open for 5 hours after baking for the cheesecake to set. This recipe has an easy baking method that takes all of the scariness out of making cheesecake. ![two separate slices of cheesecake on two white round plates. Cheesecakes are topped with cherry pie filling.](https://www.thecountrycook.net/wp-content/uploads/2021/02/Cherry-Cheesecake-1.jpg) ## Make A Homemade Or Use Store-Bought Crust I give directions below for both. Most times I am just picking up a store-bought graham cracker crust. When buying a graham cracker crust for this recipe, you will want to look for the one that says “2 extra servings” on the packaging. ![Close up photo of a slice of Easy Cheesecake recipe (topped with cherry pie filling) Recipe from The Country Cook.](https://www.thecountrycook.net/wp-content/uploads/2011/02/Easy-Creamy-Cheesecake-pinterest.jpg) ### Ingredients Needed: (See Recipe Card Below For The Full Recipe) - graham cracker crumbs – you can buy these from the store or add some graham crackers to a food processor. - sugar – you can use a sugar substitute here if necessary - melted butter – this is for the crust. You can use salted or unsalted, whatever you prefer. - cream cheese – see my post on [How to Soften Cream Cheese Quickly](https://www.thecountrycook.net/how-to-soften-cream-cheese-quickly/) - sour cream – you won’t taste this as a separate ingredient. My husband hates sour cream but he has no idea it is in there. This adds to the creaminess of the cheesecake. - vanilla extract - lemon juice (optional) – if you are going to use the lemon juice, make sure it is fresh squeezed, don’t use the bottled stuff as it is far too acidic. - eggs – if you have time, let them come to room temperature. This helps them mix into the batter much easier. ![ingredients shown: cream cheese, cherry pie filling, sour cream, sugar, eggs, vanilla extract, lemon juice.](https://www.thecountrycook.net/wp-content/uploads/2011/02/Easy-Creamy-Cheesecake13.jpg) ## How To Make Easy Cheesecake: Preheat oven to 300F degrees. Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan. Chill in the refrigerator while preparing the filling. ![homemade graham cracker crust pressed into the bottom of a Pyrex pie dish.](https://www.thecountrycook.net/wp-content/uploads/2011/02/Easy-Creamy-Cheesecake16.jpg) Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer. Add eggs one at a time to the mixture and thoroughly combine. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.). ![homemade cheesecake filling in a bowl.](https://www.thecountrycook.net/wp-content/uploads/2011/02/Easy-Creamy-Cheesecake18-794x1025.jpg) Pour filling into prepared pie crust. ![homemade cheesecake filling poured into prepared graham cracker crust.](https://www.thecountrycook.net/wp-content/uploads/2011/02/Easy-Creamy-Cheesecake19-762x1025.jpg) Bake for about 65-70 minutes. ![finished cheesecake, cooling with a red and white dish cloth in the background.](https://www.thecountrycook.net/wp-content/uploads/2011/02/Easy-Creamy-Cheesecake3-767x1025.jpg) Chill in the refrigerator a few hours before serving. Optional: top with cherry or strawberry pie filling or drizzle with caramel sauce. ![Easy cheesecake with homemade graham cracker crust, slice on a white plate with fork.](https://www.thecountrycook.net/wp-content/uploads/2011/02/slice-creamy-cheesecake.jpg) ### Craving More Recipes? - [No-Bake Chocolate Chip Cheesecake](https://www.thecountrycook.net/chocolate-chip-cheesecake-no-bake/) - [Cherry Cheesecake Bars](https://www.thecountrycook.net/cheesecake-bars/) - [No-Bake Cheesecake](https://www.thecountrycook.net/no-bake-cheesecake/) - [Cherry Cheesecake Dip](https://www.thecountrycook.net/cherry-cheesecake-dip/) - [Easy Butter Pecan Cheesecake](https://www.thecountrycook.net/butter-pecan-cheesecake/) - [New York Cheesecake](https://www.thecountrycook.net/new-york-cheesecake/) - [Strawberry Cream Cheese Pie](https://www.thecountrycook.net/strawberry-cream-cheese-pie/) - [Blueberry Cheesecake](https://www.thecountrycook.net/blueberry-cheesecake/) - [Strawberry Cheesecake Parfaits](https://www.thecountrycook.net/strawberry-cheesecake-parfaits-no-bake/) - [Strawberry Sauce Topping](https://www.thecountrycook.net/strawberry-sauce/) ![](https://www.thecountrycook.net/wp-content/uploads/2011/02/thumbnail-Cherry-Cheesecake-200x200.jpg) #### For the crust: (see notes below) - ▢ 1-¼ cup graham cracker crumbs - ▢ 3 Tablespoons [sugar](https://www.target.com/p/granulated-sugar-4lbs-good-38-gather-8482/-/A-78471310?aflt=plt#lnk=sametab) - ▢ ⅓ cup [melted butter](https://www.target.com/p/land-o-lakes-salted-butter-1lb/-/A-13227061?aflt=plt) #### For the filling: - ▢ 2 (8 ounce) blocks cream cheese, softened to room temperature - ▢ 1 cup [sugar](https://www.target.com/p/granulated-sugar-4lbs-good-38-gather-8482/-/A-78471310?aflt=plt#lnk=sametab) - ▢ 3 Tablespoons [sour cream](https://www.target.com/p/daisy-pure-38-natural-sour-cream-16oz/-/A-13451688?aflt=plt#lnk=sametab) - ▢ ½ Tablespoon [vanilla extract](https://www.target.com/p/mccormick-pure-vanilla-extract-1oz/-/A-13353205?aflt=plt#lnk=sametab) - ▢ ½ Tablespoon [lemon juice](https://www.target.com/p/realemon-100-lemon-juice-15-fl-oz-bottle/-/A-14751839?aflt=plt) (optional) - ▢ 2 large [eggs](https://www.target.com/p/vital-farms-pasture-raised-grade-a-large-eggs-12ct/-/A-18783617?aflt=plt#lnk=sametab) #### For the crust: - In a medium bowl mix together 1-¼ cup graham cracker crumbs, 3 Tablespoons sugar and 1/3 cup melted butter until fully combined (it should look like wet sand.) Pack mixture firmly into bottom and sides of 9-inch pie pan. - Chill in the refrigerator while preparing the filling. #### For the filling: - Preheat oven to 300F degrees. - In the bowl of a stand mixer or in a bowl using an electric hand mixer, mix together 2 (8 ounce) blocks cream cheese, softened to room temperature, 1 cup sugar, 3 Tablespoons sour cream, ½ Tablespoon vanilla extract and ½ Tablespoon lemon juice until combined and smooth. - Add eggs one at a time** to the mixture and thoroughly combine. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes). - Pour into pie crust. - Bake for about 65-70 minutes at 300F degrees. It should still be slightly jiggly in the middle. I will then prop the door open of the oven just slightly for about an hour to let it cool. Then put it into the refrigerator and allow cheesecake to cool completely before serving (about 3-4 hours.) ![YouTube video](https://i.ytimg.com/vi/uj-pC8MDZqc/hqdefault.jpg) - If you use a pre-made graham cracker crust, try to look for the crusts that says “2 extra servings.” If you can’t find it, just go with the regular ones. You will have a tad bit of filling leftover. - This cheesecake can be made a day ahead of when you need to serve. Just keep it in the refrigerator. Course: Dessert Cuisine: American Calories: 611kcal \\| Carbohydrates: 56g \\| Protein: 7g \\| Fat: 40g \\| Sodium: 474mg \\| Sugar: 46g “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used. Originally published: February 2011 Updated and re-published: April 2019
Shard	165 (laksa)
Root Hash	2804135351097476765
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