Easy Peasy Cheesecake

When your significant other wants cheesecake, well, then you make them cheesecake. Or you do what I did and complain it’s too much work, it won’t taste right, blah blah blah and then you make it, anyway. As much as I love to bake, I had not made cheesecake in close to ten years but I’m glad I did. I used this recipe as a guide and it came out delicious! The one foolproof tip for great cheesecake? Use room temperature ingredients (yes, even your eggs need to be sitting out for at least 30 minutes prior to prep). 

  • Ingredients for Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 7 tablespoons butter, melted


  • Ingredients for Cheesecake Filling
  • 32 oz. cream cheese, softened to room temp.
  • 1 cup sugar
  • 2/3 cups sour cream
  • 1.5 teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • 4 large eggs, room temp., slightly beaten


  1. Preheat oven to 325 degrees.
  2. Prepare crust by combining graham cracker crumbs, sugar, and brown sugar, stirring well. Add melted butter and use a fork to to combine ingredients.
  3. Pour crumbs into a 9″ springform pan and press firmly into the bottom and slightly up the sides, set aside.
  4. In a large bowl using a hand mixer, add cream cheese and stir until smooth and creamy.
  5. Add sugar and stir again until creamy (do NOT over mix!)
  6. Add sour cream, vanilla, and salt. Mix until well-combined.
  7. With mixer on low speed, gradually add in eggs (one at a time), mixing just until each egg is incorporated. Once all eggs have been added, use a rubber spatula to to scrape the sides of the bowl and make sure all ingredients are well-combined.
  8. Pour cheesecake batter into prepared springform pan. Place pan on top of a foil-lined baking sheet in case of leaks.
  9. Transfer to oven and bake for about 75 minutes.
  10. At 75 minutes the top and edges of the cake should be slightly puffed and jiggle like Jello if you shake the pan. If you press the top with a finger, it should spring back to the touch. Don’t over bake!
  11. Allow cheesecake to cool on the stove for at least 2 hours (or until it reaches room temperature). The stove is the warmest part besides the oven so the cake will cool off as the oven does the same, preventing cracks.
  12. Transfer to the fridge and let the cake chill overnight. Remove the sides of the springform pan prior to serving.

Fresh out of the oven


After chilling in the fridge overnight. One small crack but nothing major.

Super easy to make. No water bath required.

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