When it comes to desserts that never go out of style, nothing rivals the classic appeal of Creamy Baked Cheesecake. Each slice is the perfect balance of rich, velvety filling and a buttery graham cracker crust, with just the right hint of lemon and vanilla. Whether you’re celebrating a special occasion or simply treating yourself, this recipe is guaranteed to deliver that show-stopping, bakery-quality cheesecake right in your own kitchen. Trust me, once you taste how smooth and luscious homemade can be, you’ll never look at store-bought the same way again!

Creamy Baked Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Cheesecake may seem like an indulgent treat, but the magic truly lies in a handful of simple, well-chosen ingredients. Each component serves a purpose, from creating that signature creamy filling to building a perfectly crisp crust. Here’s everything you’ll need—and why it matters!

Graham cracker crumbs: The foundation of every memorable cheesecake, these create a crunchy, flavorful base that complements the creamy topping.
Granulated sugar: Adds just the right amount of sweetness to both your crust and filling, ensuring each bite is balanced.
Unsalted butter (melted): Helps bind the crust and brings a subtle, rich flavor that makes the base irresistible.
Cream cheese (softened): The star of the show! Full-fat cream cheese delivers that signature silky smoothness and tang.
Vanilla extract: Enhances the depth of flavor and gives the cheesecake a warm, inviting aroma.
Sour cream: Adds a light tang and extra creaminess, making the filling utterly luxurious.
Large eggs: Provide structure and give the baked cheesecake its classic, custardy texture.
All-purpose flour: Just a touch helps stabilize the filling without making it heavy.
Lemon juice: Brightens up the whole dessert and cuts through the richness for perfect balance.

How to Make Creamy Baked Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). In a medium bowl, combine your graham cracker crumbs, 1/4 cup of granulated sugar, and the melted butter. Stir until the mixture resembles wet sand, then press it firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to pack it down evenly—this helps ensure a sturdy base that won’t crumble when you slice. Bake the crust for 10 minutes, then set it aside to cool while you work on the filling.

Step 2: Make the Creamy Filling

Grab a large mixing bowl and beat the softened cream cheese until it’s smooth and free of lumps—this step is key for that dreamy, creamy texture. Add in 1 cup of sugar, vanilla extract, and lemon juice, mixing until just combined. Next, blend in the sour cream and flour, scraping down the sides to make sure everything is evenly incorporated. Finally, add the eggs one at a time, beating on low just until each is mixed in. Be careful not to overmix, as this can lead to cracks in your finished cheesecake.

Step 3: Bake the Cheesecake

Pour the luscious filling over the cooled crust and smooth the top with a spatula. Give the pan a gentle tap on your counter to pop any air bubbles—trust me, this tiny step makes a big difference! Place the pan in the oven and bake for 55 to 65 minutes. The edges should look set and lightly golden, but the center will still have a slight wobble. That’s your cue it’s ready!

Step 4: Cool and Chill

When the timer’s up, turn off the oven and crack the door open, letting your cheesecake cool inside for an hour. This gentle cooling helps prevent sinking or cracking. Once it’s cooled, transfer the cheesecake to your refrigerator and chill for at least four hours, or overnight if you can resist. The wait is the hardest part, but it’s what gives Creamy Baked Cheesecake its legendary, melt-in-your-mouth consistency.

Step 5: Release and Serve

Run a thin knife around the edge of the pan to loosen the cheesecake, then carefully unlatch the springform. Serve your masterpiece chilled, either as-is or with your favorite toppings—every slice is a little celebration!

How to Serve Creamy Baked Cheesecake

Garnishes

Dress up your Creamy Baked Cheesecake with a flourish! A simple dusting of powdered sugar, a pile of fresh berries, or a drizzle of tangy fruit compote can elevate each slice to bakery-level beauty. For extra decadence, try shaved chocolate or a cloud of lightly whipped cream. The sky’s the limit!

Side Dishes

While this cheesecake is the star of any dessert table, pairing it with a cup of strong coffee or a pot of fragrant tea makes the experience even more special. For a full-on dessert spread, serve with fresh seasonal fruit or a bright citrus salad—perfect for cutting through the richness.

Creative Ways to Present

Want to impress? Try slicing your Creamy Baked Cheesecake into mini bars for a party platter, or use a cookie cutter to make fun individual shapes. Layer cubes of cheesecake with berries and whipped cream in parfait glasses for an easy, elegant twist. However you serve it, this dessert always draws the spotlight!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Baked Cheesecake keeps beautifully in the fridge. Simply cover the pan with plastic wrap or transfer individual slices to an airtight container. Enjoy within five days for the freshest flavor and texture.

Freezing

If you need to make your cheesecake in advance, you’re in luck—this recipe freezes like a dream! Once fully chilled, wrap the whole cheesecake or individual slices tightly in plastic wrap and a layer of foil. Store in the freezer for up to two months. Thaw overnight in the fridge before serving.

Reheating

Cheesecake is best enjoyed cold or at cool room temperature, so skip the microwave! If you like it just slightly warmer, let a slice sit on the counter for about 15 minutes before serving. This softens the texture without melting the creamy filling.

FAQs

Can I use low-fat cream cheese?

While you can substitute low-fat cream cheese, the texture won’t be as rich or creamy. For the truest Creamy Baked Cheesecake experience, full-fat cream cheese is the way to go!

What if my cheesecake cracks?

Cracks happen to the best of us! Most often, they’re caused by overmixing or rapid temperature changes. Don’t worry—just cover any imperfections with fruit, whipped cream, or a drizzle of sauce. The taste will still be amazing.

How do I know when my cheesecake is done?

The edges should look set and slightly golden, while the center should still jiggle just a bit when you gently shake the pan. It will firm up completely as it chills.

Can I make this recipe gluten-free?

Yes! Simply swap the graham cracker crumbs for your favorite gluten-free alternative and use a gluten-free all-purpose flour. The result will be just as delicious.

Is a water bath necessary for Creamy Baked Cheesecake?

This recipe doesn’t require a water bath, but if you want extra insurance against cracks or crave an even silkier texture, you can certainly bake your cheesecake in a water bath. Just be sure to wrap the pan well to prevent leaks.

Final Thoughts

If you’re searching for a dessert that’s both classic and unforgettable, Creamy Baked Cheesecake is always a winner. It’s simple enough for a weeknight treat but special enough for any celebration. Give it a try, and don’t be surprised if it becomes your signature sweet!

Creamy Baked Cheesecake Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 6 hours 25 minutes
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

This creamy baked cheesecake features a rich, smooth cream cheese filling on a buttery graham cracker crust. Classic and easy to make, it’s a perfect dessert for any occasion, offering a delightful balance of sweetness and tanginess with a luscious texture.

Ingredients

Scale

For the Crust

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

For the Filling

4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup sour cream
4 large eggs
2 tablespoons all-purpose flour
1 tablespoon lemon juice

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Instructions

Prepare the Crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add 1 cup of granulated sugar, vanilla extract, and lemon juice, mixing until combined. Incorporate the sour cream and all-purpose flour, mixing well to ensure a smooth batter. Add the eggs one at a time, beating on low speed after each addition just until incorporated; avoid overmixing.
Assemble and Bake: Pour the cream cheese filling over the cooled crust and smooth the surface with a spatula. Gently tap the pan on the counter to release any trapped air bubbles. Bake the cheesecake in the preheated oven for 55 to 65 minutes, or until the center is just set and edges are lightly golden.
Cool and Chill: When baking is complete, turn off the oven and crack open the door. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, remove it from the oven and refrigerate for at least 4 hours or preferably overnight to fully set and chill.
Serve: Before serving, run a knife around the edges of the springform pan to loosen the cheesecake, then remove the sides. Slice the cheesecake cleanly by wiping your knife with a warm, damp cloth between each cut. Serve plain or topped with fresh fruit or fruit compote as desired.

Notes

Use full-fat cream cheese for the creamiest and richest texture.
Wipe your knife with a warm, damp cloth between slices for clean, smooth cuts.
This cheesecake freezes well when wrapped tightly in plastic wrap and foil.
Allow the cheesecake to cool gradually in the oven to minimize cracks on the surface.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American