Creamy Baked Cheesecake Recipe

A slice of Creamy Baked Cheesecake is pure dessert bliss: silky-smooth filling, a golden buttery crust, and that irresistible balance of sweet vanilla warmth and tangy richness. This classic recipe brings the magic of the bakery home without complicated steps. Whether you’re planning a holiday feast, celebrating a birthday, or simply craving something decadently delicious, this Creamy Baked Cheesecake will wow every guest and guarantees satisfied smiles at the table.

this Recipe

Ingredients You’ll Need

You only need a handful of ingredients to craft a show-stopping Creamy Baked Cheesecake, but each one plays an important role in achieving the perfect texture and flavor. From the creamy richness of the filling to the crispy graham cracker base, here’s what goes into this dreamy dessert:

• Graham cracker crumbs (1 1/2 cups): These create the classic, slightly toasty crust that holds everything together.
• Granulated sugar (1/4 cup for crust, 1 cup for filling): Adds just the right amount of sweetness and helps the crust and filling set beautifully.
• Unsalted butter (6 tbsp, melted): Binds the crust, lending richness and a melt-in-your-mouth bite.
• Cream cheese (three 8 oz packages, at room temperature): The backbone of the filling, giving that ultra-smooth, tangy, and creamy texture.
• Vanilla extract (1 tsp): Infuses a gentle warmth that boosts all the other flavors.
• Large eggs (3): Essential for structure and silkiness in the cheesecake filling.
• Sour cream (1/2 cup): Brings a subtle tang and makes each bite extra luscious.
• Heavy cream (1/4 cup): Rounds out the filling with added creaminess and lightness.
• Pinch of salt: Just a hint lifts and balances the sweetness, letting the cheese flavors shine.

How to Make Creamy Baked Cheesecake

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 325°F (163°C). In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Toss everything together until the crumbs are evenly coated and look like wet sand. Pour this mixture into a 9-inch springform pan, and press it down firmly with the back of a measuring cup or your fingers to form an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you make the filling.

Step 2: Mix the Creamy Filling

In a large bowl, beat the room-temperature cream cheese until completely smooth and fluffy—this step ensures your Creamy Baked Cheesecake has no lumps. Add 1 cup granulated sugar, vanilla extract, and a pinch of salt, then beat again until everything is beautifully combined. Add the eggs one at a time, mixing on low speed between each just until incorporated (this helps prevent cracks). Finally, gently fold in the sour cream and heavy cream, mixing until the batter is super silky and creamy.

Step 3: Assemble and Bake in a Water Bath

Pour the cream cheese filling over the cooled crust, using a spatula to smooth the top. To bake your Creamy Baked Cheesecake evenly and avoid cracks, place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath creates gentle, humid heat for a perfect bake. Bake for 55 to 70 minutes: the center should be just set but still slightly jiggly if you gently shake the pan.

Step 4: Cool Gradually and Chill

Turn off the oven and crack the door open. Let your cheesecake cool inside for 1 hour—this slow cool-down further prevents cracks and keeps the texture rich and creamy. After an hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. This wait is tough, but it’s the secret for the ultimate Creamy Baked Cheesecake experience!

How to Serve Creamy Baked Cheesecake

Garnishes

Dress up your Creamy Baked Cheesecake with your favorite garnishes. Fresh berries, a swirl of fruit compote, or a glossy chocolate ganache turn each slice into a piece of art. For an elegant touch, finish with dollops of whipped cream and a sprinkle of lemon zest or chocolate shavings. The options are endlessly fun!

Side Dishes

Pair your cheesecake with some fresh fruit, a citrusy salad, or a hot cup of coffee or tea. This Creamy Baked Cheesecake is rich, so light and tart sides (like a chilled berry medley) make a lovely contrast and keep palates refreshed.

Creative Ways to Present

Try cutting the cheesecake into dainty squares and serving on a dessert platter, or layer slices in parfait glasses with fruit and whipped cream for gorgeous single servings. Even mini cheesecakes in muffin tins are a fun way to switch things up, making each bite as beautiful as it is delicious!

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Baked Cheesecake in the refrigerator, tightly covered, for up to five days. Use plastic wrap or an airtight container to keep it from drying out or absorbing fridge odors. The flavors deepen over time, so a chilled slice the next day is often even better!

Freezing

For longer storage, you can freeze the whole cheesecake or individual slices. Wrap tightly in plastic wrap then foil, and freeze for up to two months. Thaw overnight in the refrigerator before serving; it’ll taste just as creamy and decadent as when fresh.

Reheating

Cheesecake is best enjoyed chilled, but if you like it slightly warm, let slices sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving, as it can soften the crust too much and compromise the creamy filling.

FAQs

Why did my Creamy Baked Cheesecake crack on top?

Cracks usually happen if the cheesecake cools too quickly or if the batter is overmixed after adding the eggs. Cooling the cake gradually in the oven and using a water bath both help prevent cracking, but even if one appears, your cheesecake will still taste dreamy—just cover it with fruit topping or whipped cream!

Can I use low-fat cream cheese?

Full-fat cream cheese delivers the richest, silkiest results for Creamy Baked Cheesecake. Low-fat versions can work but might yield a texture that’s less smooth and a bit drier.

Do I really need a springform pan?

A springform pan is recommended because it allows you to easily release the cheesecake without damaging the crust or filling. If you don’t have one, you can try using a parchment-lined deep cake pan, but serving might be trickier.

How do I get clean slices for serving?

Dip a sharp knife in hot water, wipe it dry, and slice. Clean the blade between each cut. This trick gives you bakery-perfect slices every time, highlighting the beautiful layers of your Creamy Baked Cheesecake.

Can I add different flavors to the filling?

Absolutely! While this recipe is classic vanilla, you can swirl in fruit purees, pour a chocolate ganache over the top, or even add citrus zest to the filling for a fresh twist. Customizing your Creamy Baked Cheesecake is half the fun.

Final Thoughts

If you’ve been dreaming about mastering a Creamy Baked Cheesecake, this recipe is the one to try. It’s simple, reliable, and guaranteed to impress. I can’t wait for you to share it with your loved ones—there’s nothing quite like the satisfaction of a homemade cheesecake moment!

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