Are you a cheesecake lover? Me, too! I love it so much, I could eat it for breakfast. Come to think of it, I think I have eaten it for breakfast! LOL My favorite kind of cheesecake is New York Style. When it comes to baking one, though, I am not fond of baking with a springform pan. It is more work than I want to put in. That is why I was thrilled to find this easy, creamy cheesecake recipe!
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It has all of the elements and flavor of a creamy New York Style cheesecake with its buttery homemade graham cracker crust, with simpler cleanup because it calls for a glass pie plate* instead of a springform pan. This recipe is a winner all the way around!
Easiest Creamiest Cheesecake Recipe
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
5 T. melted butter
32 oz. [i.e. 4 8oz bricks] cream cheese, room temperature
1 cup full-fat sour cream
4 large eggs, room temperature
1 cup sugar
2 tsp. vanilla extract
Preheat oven 325°
Combine graham cracker crumbs, sugar and melted butter for crust.
Press crust into a 9 1/2“ pie pan.
BAKE the crust for 10 minutes and then remove from oven.* Allow to cool as you make the filling.
*NOTE: I have made this recipe twice. One time I forgot to prebake the crust before adding the filling. Though it was OK, the crust did not hold together as well as it would have had I remembered. I won’t forget the next time!
Using an electric mixer, blend the softened cream cheese with sugar, sour cream and vanilla extract until smooth.
Lightly beat the 4 eggs in a small bowl. Add them to the cream cheese mixture. Mix it all on low speed until it is combined. Do not over beat.
Pour the filling into the cooled pie crust.
Bake for 325° for 1 hour.
Turn the oven OFF and leave the cheesecake in the oven for another hour.
Remove from oven and cool on a wire rack.
Refrigerate for another 5 hours before serving.
Put your favorite toppings on each slice. We like using cherry pie filling and whipped cream.
Do you love cheesecake but not the carbs? Check out the Low Carb Cheesecake of My Dreams!