If you have a sweet tooth and crave a dessert that feels like a warm hug, this Creamy Baked Cheesecake Recipe is exactly what you need. This cheesecake is the perfect balance of smooth, velvety texture with just the right amount of tang from the cream cheese, all resting on a buttery graham cracker crust. It’s rich without being heavy, making every bite utterly irresistible. Whether you’re making it for a special occasion or simply because you deserve a treat, this recipe will quickly become a beloved classic in your kitchen.

Creamy Baked Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Creating the perfect Creamy Baked Cheesecake Recipe starts with a handful of straightforward ingredients, each chosen to deliver the ideal harmony of flavor and texture. These components blend seamlessly to give you a luscious, melt-in-your-mouth experience.

Graham cracker crumbs: Provide a crispy, flavorful base that contrasts beautifully with the creamy filling.
Unsalted butter, melted: Adds rich moisture and helps bind the crust together perfectly.
Granulated sugar: Sweetens both the crust and filling, balancing tang and creaminess.
Cream cheese, softened: The star ingredient delivering that smooth, tender texture and signature tang.
Vanilla extract: Brings warmth and depth to the cheesecake’s flavor.
Large eggs: Provide structure and help the cheesecake set while keeping it creamy.
Sour cream: Adds richness and a subtle tang, enhancing the texture.
Heavy cream: Makes the filling extra luscious and velvety.

How to Make Creamy Baked Cheesecake Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, melted butter, and a quarter cup of sugar until the mixture resembles damp sand. Press this crumbly goodness firmly into the bottom of a 9-inch springform pan. This crust will create the perfect crunchy foundation to balance the cheesecake’s creamy filling.

Step 2: Make the Filling

In a large bowl, beat the softened cream cheese with one cup of sugar until it’s luxuriously smooth and creamy—this usually takes about 3 to 4 minutes. Then stir in the vanilla extract, which adds a lovely aromatic note that pulls the flavors together beautifully.

Step 3: Add Eggs

Next, add the eggs one at a time. Beat them in on low speed just until combined to avoid incorporating too much air, which can cause cracks or unwanted texture. The gentle folding here is key to achieving that classic creamy consistency.

Step 4: Incorporate Sour Cream and Heavy Cream

Blend in the sour cream and heavy cream gradually. These ingredients are what make the cheesecake incredibly smooth and rich without feeling overly dense. The result is a filling that’s heavenly and melts on your tongue.

Step 5: Bake the Cheesecake

Pour your creamy mixture over the prepared crust, smoothing the top. Bake for 55 to 70 minutes, until the edges have a soft golden glow and the center still jiggles slightly when nudged. This perfect baking window ensures it’s fully cooked but keeps that irresistible creamy texture intact.

Step 6: Cool and Chill

Turn off the oven and open the door just slightly, letting your cheesecake cool inside for one hour—this gentle cooling helps prevent cracks. Once cooled, refrigerate it for at least four hours, or better yet, overnight. This chilling time lets the flavors meld and the texture set perfectly for slicing and serving.

How to Serve Creamy Baked Cheesecake Recipe

Garnishes

A plain cheesecake is beautiful and delicious, but you can elevate it with some simple garnishes. Fresh berries like strawberries or blueberries add a burst of color and tartness that complements the creamy sweetness. You might also dust the top with a bit of powdered sugar or drizzle with chocolate or caramel sauce for a decadent touch.

Side Dishes

Pairing your creamy baked cheesecake with light sides like a mint leaf salad or a scoop of refreshing sorbet enhances the experience by cutting through its richness. Alternatively, a cup of strong coffee or an aromatic tea can be excellent companions that round out your dessert experience.

Creative Ways to Present

Presentation makes a dish truly special. Try serving individual mini cheesecakes in mason jars or topping slices with edible flowers for an elegant twist. Layer it with fruit compote in clear glasses for a parfait version that allows each luscious layer to shine.

Make Ahead and Storage

Storing Leftovers

To keep your cheesecake tasting fresh, cover it tightly with plastic wrap or store it in an airtight container in the fridge. Leftovers will stay delicious for up to 4 days, allowing you to enjoy this creamy indulgence again and again.

Freezing

If you want to keep your cheesecake longer, freezing is a great option. Wrap it well with plastic wrap and aluminum foil to prevent freezer burn. It can maintain its flavor and texture for up to 2 months. Thaw it slowly in the fridge overnight before serving.

Reheating

Unlike many desserts, cheesecake is best enjoyed cold or at room temperature, so reheating is not typically recommended. Simply let refrigerated slices sit out for 30 minutes before serving to soften the texture and bring out the flavors beautifully.

FAQs

Can I use regular cream cheese straight from the fridge?

It’s best to use cream cheese that’s softened to room temperature. Cold cream cheese can lead to lumps in your batter, making it harder to achieve that smooth, creamy texture that this recipe is known for.

Why does my cheesecake crack on top?

Cracks usually happen when the cheesecake overbakes or cools too quickly. Following this recipe’s baking and cooling instructions carefully helps prevent cracks by allowing gentle, even cooking and gradual cooling.

Can I substitute the sour cream with something else?

Sour cream adds tang and creaminess, but you can substitute it with Greek yogurt for a slightly lighter texture without sacrificing flavor. Just be sure to use full-fat for closest results.

Is it necessary to use a springform pan?

A springform pan makes removing the cheesecake much easier and cleaner. While you can use a regular pan, be prepared to loosen the edges carefully with a knife to avoid damaging the cake.

How do I know when the cheesecake is done?

The cheesecake is ready when the edges are set and lightly golden, but the center still has a slight jiggle when you gently shake the pan. This ensures it’s fully baked yet still creamy on the inside.

Final Thoughts

There’s something genuinely magical about creating and sharing this Creamy Baked Cheesecake Recipe. It’s a dessert that promises smiles and unforgettable moments, whether enjoyed with family or friends. I can’t wait for you to try it yourself and discover how wonderfully this cheesecake melts and pleases every palate. Happy baking!

Creamy Baked Cheesecake Recipe

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3.9 from 49 reviews

Author: admin
Total Time: 5 hours 30 minutes
Yield: 12 servings 1x

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Description

A classic creamy baked cheesecake with a buttery graham cracker crust, smooth cream cheese filling, and a luscious texture that is perfect for any dessert occasion. This recipe yields a rich and velvety cheesecake that is baked to perfection and chilled for optimal flavor and consistency.

Ingredients

Scale

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

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Instructions

Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for baking the cheesecake.
Make 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 the crust. Set aside.
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.
Add Vanilla: Mix the vanilla extract into the cream cheese mixture until well incorporated.
Add Eggs: Add eggs one at a time, beating on low speed after each addition just until combined, being careful to avoid overmixing to maintain a smooth texture.
Mix Dairy: Blend in the sour cream and heavy cream until the batter is smooth and homogeneous.
Pour Filling: Pour the cream cheese mixture over the prepared crust in the springform pan and smooth the top.
Bake Cheesecake: Bake for 55-70 minutes until the center is almost set but still slightly jiggly and the edges are lightly golden brown.
Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to help prevent cracking.
Refrigerate: Remove from oven and chill in the refrigerator for at least 4 hours or overnight to achieve the best texture before serving.

Notes

Use room temperature cream cheese to ensure a smooth batter without lumps.
Avoid overmixing eggs to prevent cracks and maintain a creamy texture.
Chilling the cheesecake overnight enhances flavor and firmness.
If desired, top with fresh fruit or fruit compote before serving.
Make sure to loosely cover the cheesecake with foil if baking in a particularly hot oven to prevent over-browning.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American