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Easy Cheesecake
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Easy Cheesecake Recipe

This Easy Cheesecake Recipe is a family favorite, and it makes an extremely creamy cheesecake with a smooth sour cream layer over the top and irresistible cinnamon graham cracker crust.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Cooling/Chill Time 7 hours 30 minutes
Total Time 8 hours 25 minutes
Servings 10 slices
Calories 525kcal
Author Tracy

Ingredients

  • 9-inch springform pan or regular 9-inch pie dish

Graham Cracker Crust

  • 1 1/2 cups crushed graham cracker crumbs about 10 full cracker sheets
  • 1/2 cup (60g) powdered sugar
  • 6 tablespoons (84g) salted butter melted
  • 1 teaspoon ground cinnamon

Cheesecake Base

  • 12 ounces Philadelphia cream cheese softened
  • 2 large eggs well-beaten
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt

Sour Cream Topping

  • 1 1/2 cups (360g) sour cream
  • 2 tablespoons (25g) granulated sugar
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt

Homemade Strawberry Sauce

  • 4 cups (about 24oz) hulled and chopped fresh strawberries
  • 2/3 cup (132g) granulated sugar
  • 2/3 cup water
  • 1 teaspoon lemon juice fresh or bottled is fine
  • 2 tablespoons (16g) cornstarch whisked together with 2 tablespoons water

Instructions

Graham Cracker Crust

  • Clear enough space in your freezer for your pie pan to fit while the crust chills.
  • In a medium bowl, combine graham cracker crumbs, powdered sugar, butter, and cinnamon. Stir until well combined.
  • Set aside 3 tablespoons of the crumb mixture to use as topping later.
  • Pour remaining crumb mixture into your pie pan and press into a firm layer. Chill crust in the freezer while you make the custard layer.

Cheesecake Base

  • Preheat your oven to 375°F.
  • In a large bowl, combine softened cream cheese, well-beaten eggs, sugar, vanilla, and salt, and beat until well-combined.
  • Pour into the chilled crust.
  • Bake for about 20 minutes, until outer edges of the cheesecake look set, but the center of the cheesecake is still slightly shiny and jiggles when gently shaken. Remove from oven.
  • Let cool to mostly room temperature, 30 minutes to 1 hour.

Sour Cream Top

  • Preheat your oven to 425°F.
  • In a small bowl, mix sour cream, sugar, vanilla, and salt. Pour over the cooled cheesecake and smooth into an even layer
  • Bake for 5 minutes, until top looks glazed and shiny. Remove from oven, sprinkle with reserved crust mixture. Let cheesecake cool at room temperature for at least 20 minutes, and then refrigerate for 6 to 12 hours before serving.

Strawberry Sauce

  • In a medium saucepan, combine chopped strawberries, sugar, water, lemon juice, and cornstarch/water slurry. Stir and bring to a simmer.
  • Keep at a simmer (adjusting temperature as necessary), stirring often until thickened and syrupy, about 4 to 6 minutes. Watch very closely to make sure it doesn't bubble over!
  • Chill before serving.

Notes

*The quickest way to make graham cracker crumbs is to use a food processor, but if you don't own one, you can use a large plastic bag and a rolling pin.

Nutrition

Calories: 525kcal