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classic cheesecake with fresh strawberries on beige napkin
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5 from 3 votes

The Best Easy Cheesecake Recipe

The Best Easy Cheesecake is made with a graham cracker crust, plenty of rich cream cheese, and a few other simple ingredients. This homemade cheesecake is perfect every single time—no cracks (and no water bath!), creamy texture, and the best flavor.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: easy cheesecake recipe
Servings: 10 slices
Author: Michelle

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 4 Tbsp granulated sugar
  • 6 Tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Cheesecake Filling

  • 3 8 oz cream cheese packages, softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs, at room temperature
  • 2 tsp vanilla extract

Toppings

  • -berries
  • -caramel sauce
  • -chocolate chips
  • -lemon curd
  • -whipped cream

Instructions

  • Preheat oven to 350 degrees.
  • Using a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs.
  • Next, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined.
  • Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside.
  • With a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds.
  • While on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined.
  • Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth.
  • Pour cheesecake batter over the graham cracker crust and spread in an even layer.
  • Bake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved.
  • Turn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I ususally do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes).
  • Continue to cool the cheesecake on the counter until it reaches room temperature.
  • Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible (cheesecake gets better the colder it gets).
  • Cut and serve with whatever toppings you like.
  • Refrigerate leftover.