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The Best Creamy Cheesecake Recipe

This Creamy Cheesecake is a dessert dream come true! Rich, velvety, and easy to make, it's perfect for any occasion.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Servings: 8 servings

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs for a buttery, crunchy crust
  • 1/3 cup sugar adds sweetness to the crust
  • 7 tablespoons butter melted, binds crust together

For the Filling:

  • 5 blocks full-fat cream cheese room temperature, 40 ounces total
  • 1 and 1/2 cups granulated sugar sweetens the cheesecake
  • 1 tablespoon pure vanilla extract enhances flavor
  • 5 large eggs room temperature
  • 3 large egg yolks room temperature
  • 1/2 cup heavy cream room temperature, for ultra-creamy texture

Instructions

  • Preheat your oven to 325°F (160°C). This low temperature is essential for preventing cracks in your cheesecake.
  • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of the springform pan to create an even layer. Bake for 10 minutes, then remove from the oven and let cool.
  • In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until fully combined.
  • Add the eggs and egg yolks one at a time, mixing well after each addition. Finally, stir in the vanilla extract and heavy cream until the mixture is smooth and well-blended.
  • Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  • Bake the cheesecake in the preheated oven for about 55-65 minutes, or until the edges are set and the center has a slight jiggle.
  • Turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for about 1 hour. Afterward, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric Mixer
  • Spatula
  • Oven

Notes

  • Always use room temperature cream cheese for the smoothest filling.
  • Don’t overmix the batter to prevent cracks.
  • Let the cheesecake cool gradually in the oven to avoid cracking.