Easy Baked Cheesecake Recipes

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Baked Cheesecake image

An awesome-tasting, wonderfully-textured cheesecake that my family loves. It's easy to make and just as delicious as any restaurant cheesecake that I've had. From Cristina Ferrare's Family Entertaining Cookbook (1998)

Provided by Debs Recipes

Categories     Cheesecake

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup sour cream
2 tablespoons lemon juice
1 tablespoon vanilla (or 2 teaspoons vanilla and 1 teaspoon almond extract which is what I use)
1 cup sour cream
3 tablespoons sugar
2 cups fresh berries (garnish)


  • Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10" springform pan; set aside.
  • Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.
  • Lay a sheet of aluminum foil that has been bent up slightly to form a "foil tent" over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.
  • Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven.
  • Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.
  • Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.
  • OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan's inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.


PHILADELPHIA 3-Step Cheesecake image

Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 4h20m

Yield 8 servings

Number Of Ingredients 5

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)


  • Heat oven to 325°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g


Best Classic Cheesecake Recipe image

Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

Provided by Sally

Categories     Cake

Time 7h45m

Number Of Ingredients 9

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
1/4 cup (50g) granulated sugar
5 Tablespoons (71g) unsalted butter, melted
four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice (optional, but recommended)
3 large eggs, at room temperature


  • Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
  • If you're starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.
  • Watch my video tutorial below; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
  • Bake cheesecake for 55-70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it's done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
  • Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
  • Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.


No-Bake Cheesecake image

This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you'll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling, and refrigerating the cheesecake overnight.

Provided by Sally

Categories     Dessert

Time 8h20m

Number Of Ingredients 10

2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
1/3 cup (67g) packed light or dark brown sugar
1/2 cup (8 Tablespoons; 113g) unsalted butter, melted
1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
2 Tablespoons (15g) confectioners' sugar
1/4 cup (60g) sour cream, at room temperature
2 teaspoons lemon juice
1 teaspoon pure vanilla extract


  • Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
  • Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
  • Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
  • Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
  • Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
  • Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
  • Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.


Creamy Baked Cheesecake image

EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Yield 10

Number Of Ingredients 9

1 ¼ cups graham cracker crumbs
¼ cup sugar
⅓ cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 eggs
¼ cup lemon juice
1 (8 ounce) container sour cream, at room temperature
1 (21 ounce) can cherry pie filling


  • Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
  • In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.
  • Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 596.4 calories, Carbohydrate 45.1 g, Cholesterol 145.3 mg, Fat 33.3 g, Fiber 0.7 g, Protein 8.7 g, SaturatedFat 20.1 g, Sodium 339.5 mg, Sugar 21.2 g



The crisp, tart, smooth taste of a real authentic cheesecake is tasted in this basic cheesecake recipe. No frills or fluff is needed to embellish this true taste. The recipe is for a real cheesecake lover. They won't be disappointed. The fact that it's simple and easy has given me a great way of serving a good cheesecake with...

Provided by JANE LOUISE

Categories     Cakes

Time 1h20m

Number Of Ingredients 8

1 1/4 c graham cracker crumbs
1/4 c sugar
2/3 stick butter melted
16 oz cream cheese softened
1 14 oz. can eagle brand sweetened condensed milk (not evaporated milk!)
3 large eggs
1/4 c lemon juice
1 8 oz. container sour cream, room temp


  • 1. Preheat oven to 300 degrees. In small bowl, combine graham cracker crumbs, sugar and butter. Press firmly on bottom of ungreased 9 inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared crust. Bake 50-55 minutes until set. Remove from oven and top with sour cream evenly. Bake 5 minutes longer. Cool. Chill before serving.
  • 2. NOTE: This cheesecake is great alone. If you want to embellish it a little: 2 Cups water, 1/2 Cup powdered sugar, 1/4 cup Raspberry jam, 1 T cornstarch. 1 Cup FROZEN raspberries. In small saucepan over medium heat, combine water, powdered sugar, jam and cornstarch. Cook and stir until thickened and clear. Stir in frozen raspberries. When cooled, put a spoonful of raspberry topping in center of a slice. Not too much so the real cheesecake will be tasted.


Easy Bake Cheesecake image

A very easy and tasty cheesecake for cheesecake making newbies such as myself! I found this in the Company's Coming Rookie Cookbook.

Provided by MapleGrrl

Categories     Cheesecake

Time 1h3m

Yield 12 serving(s)

Number Of Ingredients 9

1/3 cup hard margarine (or butter)
1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
12 ounces cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 cup sour cream
1/4 cup granulated sugar
1 (19 ounce) can cherry pie filling


  • Graham Crumb Crust:.
  • Melt margarine in a medium saucepan on medium heat.
  • Add graham crumbs and sugar.
  • Stir until well mixed.
  • Press evenly in the bottom of a 9x9 (22x22cm) pan.
  • Filling:.
  • Beat cream cheese, sugar and eggs togetherin a medium bowl until smooth.
  • Pour over crust.
  • Bake in 350 degree oven for 25 minutes until set.
  • Cool for 10 minutes.
  • Topping:.
  • Stir sour cream and sugar together in a small bowl.
  • spread evenly of cream cheese mixture and bake for 8 minutes.
  • Cool for 1 hour.
  • Spread with pie filling, chill and cut.

Nutrition Facts : Calories 358.3, Fat 20.6, SaturatedFat 9.3, Cholesterol 87.7, Sodium 233.3, Carbohydrate 39.9, Fiber 0.5, Sugar 23.1, Protein 4.5

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5/5 (26)
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  • To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined.
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