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Creamy Baked Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 88 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This creamy baked cheesecake features a smooth, rich cream cheese filling atop a buttery graham cracker crust. Baked to perfection and chilled to enhance its velvety texture, this classic dessert is perfect for any occasion.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

Filling

  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2/3 cup sour cream
  • 2/3 cup heavy cream

Instructions

  1. Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. Prepare Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
  3. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy, about 3-4 minutes using an electric mixer.
  4. Add Vanilla: Mix in the teaspoon of vanilla extract thoroughly to distribute flavor.
  5. Add Eggs: Add the eggs one at a time, beating on low speed after each addition just until combined to avoid overmixing and ensure smooth texture.
  6. Mix Creams: Stir in the sour cream and heavy cream until the mixture is smooth and evenly combined.
  7. Fill Pan: Pour the cream cheese batter over the prepared crust in the springform pan, spreading it out evenly.
  8. Bake: Place the springform pan in the preheated oven and bake for 55-70 minutes. The cheesecake should be almost set in the center but still slightly jiggly; the edges should have a light golden color.
  9. Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking.
  10. Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set and develop its creamy texture before serving.

Notes

  • Ensure cream cheese is softened to room temperature for easier mixing and smoother texture.
  • Do not overmix once eggs are added to prevent cracks and ensure a creamy consistency.
  • Chilling overnight improves flavor and firmness.
  • Use a springform pan for easy removal of the cheesecake.
  • For a more even bake, place a pan of water on the lower rack of the oven to create steam and reduce cracking.

Find it online: https://slsrecipes.com/creamy-baked-cheesecake-recipe-2/