Classic Baked Cream Cheesecake (Printable)
Indulgent baked cheesecake, rich and velvety with a golden crust, perfect for gatherings or treats.
# Components:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/3 cup unsalted butter, melted
→ Filling
04 - 32 ounces cream cheese, softened
05 - 1 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 4 large eggs
08 - 2/3 cup sour cream
09 - 2/3 cup heavy cream
# Directions:
01 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl until fully mixed. Press the mixture firmly into the bottom of a 9-inch springform pan.
02 - Preheat the oven to 350°F (175°C). Bake the crust for 10 minutes, then cool completely on a rack.
03 - Using a stand mixer fitted with the paddle attachment, beat softened cream cheese on medium speed until smooth. Add sugar and vanilla, mixing until combined. Add eggs one at a time, mixing on low speed and scraping the sides after each addition. Blend in sour cream and heavy cream until batter is evenly mixed.
04 - Pour filling into the cooled crust, smoothing the top with a spatula. Bake at 325°F (163°C) for 55–65 minutes, or until center is just set and the top appears slightly firm. Remove from oven and cool completely at room temperature.
05 - Transfer pan to the refrigerator and chill uncovered for at least 4 hours, preferably overnight. Release sides of springform pan before slicing and serving.
# Expert Advice:
01 -
- Creamy texture that rivals the best bakery versions
- Versatile for endless topping ideas
- No water bath required for a stress-free bake
- Perfect for special occasions or weeknight cravings
02 -
- High in protein for a filling sweet treat
- Stays fresh for days when chilled
- Endlessly customizable with sauces fruits or nuts
03 -
- Always use room temperature ingredients for a smooth filling with no lumps
- Do not rush the slow cooling process as this is key to avoiding cracks
- If you get a tiny crack do not worry a little fruit sauce covers all and nobody will complain