Easy Cheesecake

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quick-n-easy
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Yield: 9" cheesecake, 8 to 10 servings.

Recipe photo

Never mind the sour cream, farmer's cheese, cream cheese, water bath, and worrying about a sunken center. The filling for this delicious cheesecake has just four simple ingredients, and the cake bakes for a mere 30 minutes. Now THAT'S easy!

Easy Cheesecake

star rating (46) rate this recipe
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 9" cheesecake, 8 to 10 servings.
Published: 01/01/2010

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs OR zwieback crumbs
  • 1/4 cup confectioners' sugar
  • 1/3 cup (5 2/3 tablespoons) melted butter
  • 1/8 teaspoon salt

Filling

  • 2 cups (2 large packages) cream cheese, at room temperature
  • 2 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract

Topping

  • 12 ounce bag frozen raspberries, a scant 3 cups
  • 1 to 3 tablespoons sugar, to taste
  • 1 to 2 tablespoons Pie Filling Enhancer; use 1 tablespoon for a looser sauce, 2 tablespoons for thicker
  • pinch of ground cinnamon, optional

Tips from our bakers

  • You'll need 9 to 10 whole graham crackers to make 1 1/2 cups of crumbs; there are 11 crackers in one paper sleeve.
  • Don't have Pie Filling Enhancer? Stir raspberries with 2 to 3 tablespoons sugar, to taste. Alternatively, top the cheesecake with fresh raspberries and a shower of confectioners' sugar.
  • To make individual cheesecakes, divide the crust mixture and filling evenly among four 4" mini springform pans. Bake the cheesecakes for about 30 minutes, until the edges are set and a digital thermometer inserted into the center of one read 165F to 170F. Proceed with the recipe directions as written.

Directions

see this recipe's blog

1) Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350F.

2) Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.

3) Press the crumbs into the bottom and up the sides of the pie pan.

4) Make the filling by mixing together all of the filling ingredients till smooth. Use a mixer set at low-medium speed. If your cream cheese is at room temperature, this will go fairly smoothly (pun intended). If the cream cheese is cold, it'll take much more mixing to create a smooth filling.

5) Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.

6) Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). An instant-read thermometer inserted into the crust 1" from the edge should read between 165F and 170F; the filling won't look entirely set in the center.

7) Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it, covered, till you're ready to serve it.

8) To make the topping, place the frozen raspberries in a bowl to thaw. You can hasten the process with a quick trip through the microwave, but don't let the berries cook.

9) Add 1 tablespoon Pie Filling Enhancer, and stir till well combined. Is the topping as thick as you like? If not, stir in another tablespoon Pie Filling Enhancer.

10) Add 1 to 2 tablespoons granulated sugar, to taste.

11) Stir in a pinch of ground cinnamon, if desired.

12) Spoon the topping over the cheesecake, and cut slices to serve. Alternatively, cut slices, and top each with a dollop of topping.

Yield: one 9" cheesecake, 8 to 10 servings.

Nutrition information

Serving Size: 1 large slice, 165g Servings Per Batch: 8 to 10 servings Amount Per Serving: Calories: 472 Calories from Fat: 268 Total Fat: 30g Saturated Fat: 16g Trans Fat: 1g Cholesterol: 129mg Sodium: 323mg Total Carbohydrate: 46g Dietary Fiber: 1g Sugars: 35g Protein: 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 2345  All  
  • star rating 03/12/2015
  • Mary Lou from Morristown, NJ
  • One of the best, if not the best, cheesecake recipes out there. Easy to make and delicious by itself or with the fruit topping. I have made this recipe several times now and it has always been a "hit". Note: I have not made the crust but used a purchased one.
  • star rating 12/25/2014
  • Aaliyah from Nassau, Bahamas
  • This recipe needs more sugar!!!!!! If you can't feel the diabetes then its no good!
  • star rating 11/02/2014
  • kkc from WA
  • If you want a little zip in the filling, add ground ginger to your taste.
  • star rating 07/22/2014
  • Amber from Detroit mi
  • Very delcious!! And I follow the recipe exact!!
  • star rating 05/25/2014
  • Gabriel from Raynham
  • star rating 05/03/2014
  • Petra from TX
  • So easy, and absolutely delicious. I added the seeds from one vanilla bean to the filling and also used vanilla-infused sugar instead of plain. Will definitely make again.
  • star rating 02/09/2014
  • Eilidh from Kansas City, MO
  • Easy, quick and delicious! We made this today, and it was awesome.
  • star rating 01/08/2014
  • Debo from Pensacola, FL
  • This is the best recipe I've ever used for cheesecake. I had cheesecake at a fancy restaurant last summer made with goat cheese so I've been looking for a "Goat Cheese"-cheesecake but they all used cream cheese as well. When I found this recipe I decided to be brave and use only goats cheese. It was perfect! I also substituted pecan sandies for the gram crackers. Yum!
  • star rating 12/26/2013
  • Jen from Spring Run, Pa
  • I didn't do the topping part this time, just used pie filling, but it was still delish! The middle didn't seem to set up quite right but that was probably my own fault.
1 2345  All  
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