If you’re searching for a dessert that embodies creamy indulgence and sweet satisfaction, look no further than this Easy Homemade Cheesecake Recipe! Rich, velvety, and absolutely irresistible, this cheesecake is the ultimate treat for any celebration—or simply when you’re craving something special.

Did you know cheesecake dates all the way back to ancient Greece? Imagine savoring a dessert that’s delighted taste buds for thousands of years! What’s even better is how simple this recipe is. With just a few basic ingredients and minimal prep, you’ll create a dessert that looks (and tastes) like it came from a bakery. Whether you’re a beginner or a seasoned home baker, this cheesecake is sure to impress everyone at the table.

What Is Easy Homemade Cheesecake?

At its heart, cheesecake is pure bliss—a creamy, dreamy filling made from cream cheese and sugar, nestled atop a buttery graham cracker crust. It’s rich, smooth, and just sweet enough to satisfy every craving.

This classic dessert has evolved across centuries and cultures, with countless variations and toppings—from fresh berries to caramel drizzle. But this easy version keeps things simple, delicious, and foolproof. The result? A dessert that melts in your mouth and wins hearts at first bite.

Why You’ll Love This Recipe

There are endless reasons to fall in love with this Easy Homemade Cheesecake, but here are a few of our favorites:

Creamy Perfection – Every bite is silky smooth, rich, and decadent.
Budget-Friendly – Skip the pricey bakery; homemade cheesecake tastes better and costs less.
Customizable – Dress it up with your favorite toppings—fresh fruit, caramel, chocolate, or a sprinkle of crushed cookies.

If you adore other creamy desserts like Chocolate Mousse or Tiramisu, this cheesecake will become a staple in your dessert lineup.

⏱️ Quick Overview

This cheesecake is simple yet luxurious, requiring less than an hour of active prep time. With easy-to-find ingredients and step-by-step instructions, it’s the perfect beginner-friendly recipe that still delivers gourmet-level results.

Key Ingredients

For the Crust

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted

For the Filling

2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
1 tablespoon lemon juice

Tip: Bring all ingredients to room temperature before mixing. This helps create a perfectly smooth, lump-free batter.

Step-by-Step Instructions

Preheat the Oven: Set your oven to 325°F (160°C).
Make the Crust:
Combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove and let cool.
Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and beat until combined.
Add the Eggs:
Mix in the eggs one at a time, blending just until combined. Then stir in sour cream, vanilla extract, and lemon juice until silky.
Assemble the Cheesecake:
Pour the filling over the crust, spreading it evenly with a spatula.
Bake:
Bake for 50–60 minutes. The edges should be set while the center remains slightly jiggly.
Cool and Chill:
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours (overnight is best).

Top Tips for Cheesecake Success

Soften the Cream Cheese: Room-temperature cream cheese creates the smoothest filling.
Avoid Overmixing: Too much air can cause cracks. Mix until just combined.
Try a Water Bath: For ultra-creamy texture, bake the cheesecake in a water bath. Wrap the pan in foil and place it inside a larger pan with hot water.
Get Creative: Swirl in fruit puree, add a chocolate layer, or sprinkle crushed cookies on top for a fun twist!

Storing and Serving

Refrigerate: Cover tightly with plastic wrap or foil and store for 5–7 days.
Serve: Enjoy cold or let sit at room temperature for 30 minutes before serving for a softer texture.
Freeze (Optional): You can freeze cheesecake for up to 1 month. Thaw overnight in the fridge before serving.

Easy Homemade Cheesecake

A rich and creamy cheesecake with a simple graham cracker crust, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

For the crust

1.5 cups 1 and ½ cups graham cracker crumbs
⅓ cup ⅓ cup granulated sugar
½ cup ½ cup unsalted butter, melted Make sure the butter is fully melted.

For the filling

16 oz 2 (8 oz) packages of cream cheese, softened It is important that the cream cheese is at room temperature.
1 cup 1 cup granulated sugar
1 tsp 1 tsp vanilla extract
2 large 2 large eggs Add eggs one at a time.
1 cup 1 cup sour cream
1 tbsp 1 tbsp lemon juice Freshly squeezed is preferred.

Method

Preparation

Preheat your oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then remove from the oven.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and mix until fully combined.
Add each egg one at a time, mixing well after each addition.
Stir in the sour cream, vanilla extract, and lemon juice until the mixture is creamy and smooth.
Pour the cheesecake filling over the crust and spread it evenly.
Bake the cheesecake in the preheated oven for about 50-60 minutes. The edges should be set, but the center will still have a slight jiggle.
Once baked, turn off the oven, crack the door, and let the cheesecake cool inside for an hour.
Refrigerate it for at least 4 hours before serving (overnight is best).

Notes

Make sure your cream cheese is at room temperature for a smooth filling. Avoid overmixing to prevent cracks in the cheesecake. Consider using a water bath for an ultra-creamy texture. Store leftover cheesecake tightly covered in the refrigerator for 5 to 7 days.