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Easy Cheesecake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Easy Cheesecake Recipe Easy Cheesecake Recipe

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 in a mere 30 minutes. Now THAT'S easy!

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At a glance

Prep
Bake
Total
Yield
9" cheesecake, 8 to 10 servings.
Nutrition information

Ingredients

Choose your measure:

Crust

  • 1 1/2 cups graham cracker crumbs (9 to 10 whole graham crackers, crushed)
  • 1/4 cup confectioners' sugar
  • 5 tablespoons + 1 teaspoon (1/3 cup) melted butter
  • 1/8 teaspoon salt

Filling

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

Instructions

  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 350°F.
  2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
  3. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
  4. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
  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). A digital thermometer inserted into the crust 1" from the edge should read between 165°F and 170°F; 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. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.
  8. Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.

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.