A slice of Creamy Baked Cheesecake is nothing short of dreamy: smooth, decadent, and luxuriously rich, this classic dessert is always the star of the table. With its buttery graham cracker crust and velvety filling, each forkful is the perfect balance of tangy and sweet. Whether you’re celebrating something special or simply treating yourself, this cheesecake will transport you straight to dessert heaven. It’s a recipe almost guaranteed to get rave reviews, and you’ll love how every detail comes together so effortlessly!
Ingredients You’ll Need
Crafting a perfect Creamy Baked Cheesecake is easier than you might think, and it all begins with a handful of humble, straightforward ingredients. Each one plays a starring role: from the crust’s crunch to the filling’s lush texture, every element matters for that irresistible bite.
- Graham cracker crumbs: The classic, toasty base that brings a gentle crunch and golden color to the crust.
- Granulated sugar (for crust): Adds just the right amount of sweetness to balance the graham crackers.
- Unsalted butter (melted): Helps bind the crumbs while imparting rich, buttery flavor.
- Cream cheese (softened): The luscious foundation of the filling, providing that signature creamy texture.
- Granulated sugar: Sweetens the filling and harmonizes perfectly with the slight tang of the cream cheese.
- Sour cream: Brings a subtle tang and smoothness, ensuring every bite is melt-in-your-mouth delicious.
- Vanilla extract: Enhances aroma and rounds out all the flavors.
- Large eggs: Serve as the binding magic, setting the cheesecake while keeping it ultra-silky.
- All-purpose flour: Just a touch for extra structure, so your cheesecake slices beautifully.
- Lemon juice: Lifts and brightens the overall flavor, giving that perfect hint of citrus.
How to Make Creamy Baked Cheesecake
Step 1: Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). This gentle heat ensures the cheesecake bakes evenly without drying out. Grease a 9-inch springform pan, then tightly wrap the bottom with foil to prevent any leakage when using the water bath. This little detail makes sure your Creamy Baked Cheesecake has a smooth, crack-free finish.
Step 2: Mix and Bake the Graham Cracker Crust
In a medium bowl, stir together the graham cracker crumbs, ¼ cup of sugar, and melted butter until perfectly combined. The crumbs should look sandy and moist, almost like wet beach sand. Press this mixture firmly and evenly into the base of your prepared pan to create an even layer—this will be the foundation for all that creamy goodness. Bake for 10 minutes, then set aside to cool completely while you whip up the filling.
Step 3: Make the Silky Cream Cheese Filling
In your largest mixing bowl, beat the softened cream cheese until absolutely smooth and creamy. This is the secret to avoiding lumps! Gradually add the remaining 1 cup of sugar, mixing on medium speed until everything is beautifully incorporated. Then blend in the sour cream, vanilla extract, flour, and lemon juice, scraping down the sides as you go. Once it’s all smooth, add the eggs one at a time, mixing on low just until each egg disappears into the batter—this keeps the mixture silky and air-free, which is key for that trademark Creamy Baked Cheesecake texture.
Step 4: Assemble and Bake in a Water Bath
Pour your luscious filling over the cooled crust and gently smooth the top. Place the springform pan into a larger roasting dish, then carefully pour hot water into the outer pan until it comes halfway up the sides of your cheesecake pan. This water bath is your best friend for avoiding cracks and ensuring even, gentle baking. Bake for 55 to 65 minutes, keeping an eye out for set edges with a slightly wobbly center—trust that little jiggle!
Step 5: Cool and Chill for Perfection
Once baked, turn off the oven and crack the door open. Let your cheesecake rest in its safe cocoon for about an hour—this slow cool-down helps prevent sudden temperature changes that cause cracks. Afterward, transfer your Creamy Baked Cheesecake to the fridge (still in its pan) and chill for at least 4 hours or, even better, overnight. This step ensures it’s fully set, firm, and incredibly creamy.
How to Serve Creamy Baked Cheesecake
Garnishes
Transform each slice with a flourish! Try a tumble of fresh berries, a glossy fruit compote, or a swirl of whipped cream right before serving. Even a gentle dusting of powdered sugar or a few lemon zest curls work wonders. Let the rich, creamy filling play against those bright and fresh toppings for the ultimate dessert experience.
Side Dishes
While Creamy Baked Cheesecake is a star on its own, serve it alongside fresh berries, poached pears, or a crisp fruit salad for a refreshing balance. If you’re feeling extra festive, a scoop of premium vanilla ice cream or a drizzle of chilled fruit coulis adds a delightful twist.
Creative Ways to Present
Make your dessert table unforgettable! Slice your cheesecake into bars for easy grab-and-go portions at a party. Or, dish up individual mini cheesecakes in jars using the same recipe in smaller sizes. Add edible flowers or elegant chocolate curls to take things over the top for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover slices of Creamy Baked Cheesecake keep beautifully: simply cover tightly with plastic wrap or place in an airtight container and store in the refrigerator for up to 5 days. This keeps the cheesecake moist and flavorful, so you can enjoy a slice whenever the craving hits.
Freezing
For longer storage, freeze whole or sliced cheesecake. Wrap it well in several layers of plastic wrap plus aluminum foil to prevent freezer burn, then freeze for up to two months. Thaw overnight in the fridge, and your dessert will taste as dreamy as the day it was made!
Reheating
Cheesecake is traditionally served chilled or at room temperature, so no reheating is needed. If you’d like it extra soft, leave a slice out on the counter for about 20 minutes before serving. This brings out that creamy texture without compromising flavor or quality.
FAQs
What’s the secret to a crack-free Creamy Baked Cheesecake?
The water bath is your best tool for insulation and gentle, even baking. Avoid overmixing the batter and make sure to cool the cheesecake gradually; both steps greatly reduce the risk of cracks!
Can I use low-fat cream cheese?
Full-fat cream cheese is key for the signature texture and taste of Creamy Baked Cheesecake. Low-fat options can alter the richness and structure, but they’ll work in a pinch—just expect a slightly different, less luxurious result.
Why does my cheesecake have lumps?
Always start with room temperature cream cheese and beat it until it’s ultra-smooth before adding any other ingredients. This ensures a silky batter and a flawless, creamy filling every time.
How do I know when the cheesecake is done baking?
Look for set edges with a center that jiggles just a bit when you gently shake the pan. It’ll finish setting as it cools, so don’t wait for the middle to be completely firm while in the oven.
Can I add flavors or mix-ins to this recipe?
Absolutely! Swirl in melted chocolate, fruit puree, or even espresso powder to the filling before baking for fun flavor variations. Just be mindful not to add too much liquid to keep the texture perfect.
Final Thoughts
If you’ve been searching for that one show-stopping dessert, look no further—Creamy Baked Cheesecake really is everything you crave in a classic treat. It’s as impressive as it is comforting, and I hope you’ll enjoy making and sharing it as much as I do. Happy baking and even happier indulging!
Print
Creamy Baked Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy decadence of this classic Creamy Baked Cheesecake. With a buttery graham cracker crust and a luscious cream cheese filling, this dessert is a true crowd-pleaser.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil.
- Prepare the crust: Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Make the filling: Beat cream cheese until smooth. Add sugar, sour cream, vanilla, flour, and lemon juice. Add eggs one at a time.
- Bake: Pour filling over the crust. Place in a roasting dish with water and bake for 55–65 minutes.
- Cool and chill: Turn off the oven, crack the door, cool for 1 hour. Refrigerate for at least 4 hours or overnight.
- Serve: Remove from pan, slice, and enjoy plain or with fruit topping.
Notes
- Avoid overmixing the batter to prevent cracks.
- Use a water bath for the smoothest texture.
- Cheesecake stores well covered in the fridge for up to 5 days.
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