Creamy Baked Cheesecake is the dessert that wins hearts at first bite—smooth, luscious, and undeniably decadent. This classic treat transforms simple pantry staples into a showstopping finale for any meal, boasting a buttery graham cracker crust and a silky, melt-in-your-mouth filling. Whether you’re baking for your family, celebrating a special milestone, or craving comfort food, this cheesecake brings joy to every forkful. Unlock the secrets of how to create the ultimate Creamy Baked Cheesecake right in your own kitchen—it’s easier than you think and truly unforgettable!

Creamy Baked Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Baked Cheesecake comes from how these everyday ingredients work their magic together. Every component has a job, from adding classic tang and structure to lending richness and that signature creamy texture.

Graham cracker crumbs: The golden, slightly sweet base that gives the cheesecake its classic crust and crunch.
Granulated sugar: Adds just the right amount of sweetness to both the crust and the filling.
Unsalted butter (melted): Holds the crust together and imparts a rich, buttery flavor.
Cream cheese (softened): The star of the show, delivering that famously rich, creamy filling.
Vanilla extract: Enhances the overall flavor and brings a warmth that rounds out every bite.
Large eggs (room temperature): Help to create a smooth and dense texture, binding all the ingredients perfectly.
Sour cream: Adds a wonderful tanginess and an ultra-smooth finish to the filling.
All-purpose flour: Provides gentle structure to keep the cheesecake from being too soft.
Salt: Just a pinch makes all the other flavors sing.

How to Make Creamy Baked Cheesecake

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs with granulated sugar and melted butter. Stir until everything is evenly coated and the mixture resembles damp sand—this way it will pack nicely. Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup or a glass to compact it into an even layer. Bake the crust for 10 minutes to set its shape, then let it cool while you work on the filling. This first step establishes the perfect, crisp foundation for your Creamy Baked Cheesecake.

Step 2: Mix the Cream Cheese Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This is the core of your Creamy Baked Cheesecake, so take your time—scrape down the bowl often to avoid lumps. Add in the cup of granulated sugar and vanilla extract, blending until the texture is luscious and the sweetness is balanced. You’ll see the mixture transform into a glossy, unified base, ready for the next ingredients.

Step 3: Incorporate the Eggs

Now add the eggs, one at a time. Beat each egg in fully before adding the next; this patience pays off with a cheesecake that’s velvety and never dense. Overmixing can introduce air, which we want to avoid for that ultra-creamy texture. At this stage, you’re building the luscious body that makes every slice of Creamy Baked Cheesecake unforgettable.

Step 4: Blend in the Sour Cream, Flour, and Salt

Gently mix in the sour cream, flour, and salt, stirring just until everything is combined. Avoid overworking the batter; just a few turns of the spatula will do. Sour cream brings silkiness and a subtle tang, flour provides structure, and salt balances the sweet richness. Your batter should look smooth, thick, and ever so inviting.

Step 5: Bake to Perfection

Pour the finished cheesecake batter over your cooled crust, smoothing the top with a spatula. Bake for 55–65 minutes—look for the center to be set but slightly jiggly; that’s the secret to a creamy, not overbaked, cheesecake. Once done, turn off the oven, crack the oven door, and let the cheesecake cool inside for an hour to prevent cracks. Then refrigerate for at least 4 hours, or overnight if you can resist! Chilling gives the Creamy Baked Cheesecake its distinctive texture and lets the flavors meld beautifully.

How to Serve Creamy Baked Cheesecake

Garnishes

The right finishing touches take this dessert from delicious to dazzling. Try swirling on some whipped cream, scattering fresh berries, or drizzling a vibrant fruit sauce over each slice. A dusting of powdered sugar or a few lemon zest curls also adds a touch of elegance and freshness.

Side Dishes

Creamy Baked Cheesecake is rich on its own but pairs well with a fresh fruit salad or a tart raspberry compote to balance its sweetness. If you want to keep things classic, serve a hot cup of coffee or robust tea alongside each slice for a thoroughly satisfying treat.

Creative Ways to Present

For a special occasion, cut the cheesecake into mini squares for bite-sized treats or serve with individual sauce shooters for a fun twist. Layer thin slices with fresh fruit and whipped cream in glass parfaits, or use cookie cutters to make adorable shapes for parties and kids’ gatherings. No matter your style, Creamy Baked Cheesecake loves the spotlight!

Make Ahead and Storage

Storing Leftovers

Cover leftover Creamy Baked Cheesecake with plastic wrap or store it in an airtight container in the refrigerator. It will stay delicious for up to 5 days, so you can savor it gradually—or sneak a midnight slice or two!

Freezing

This cheesecake freezes remarkably well. Once fully cooled and set, wrap individual slices or the whole cake tightly in plastic wrap and a layer of foil. Frozen Creamy Baked Cheesecake keeps for up to two months. Thaw overnight in the fridge for best results.

Reheating

Cheesecake is best enjoyed cold or at room temperature, but if you prefer it a touch warmer, let slices sit on the counter for 20–30 minutes before serving. Avoid reheating in the microwave as it can affect the creamy texture.

FAQs

Can I use low-fat cream cheese in this recipe?

While you can substitute low-fat cream cheese, the texture and flavor will be less rich and may not yield the classic, ultra-creamy result that defines a great Creamy Baked Cheesecake.

How do I prevent cracks on the surface?

Baking the cheesecake in a water bath and cooling it gradually helps prevent cracks. Letting it cool in the oven with the door slightly open is a great trick, too.

Can I add flavors to the cheesecake mixture?

Absolutely! You can blend in lemon zest, chocolate, espresso powder, or swirl in fruit preserves to create your own unique version while still enjoying the base of a Creamy Baked Cheesecake.

What if I don’t have a springform pan?

You can use a deep-dish pie plate or cake pan lined with parchment. However, removing the cheesecake may be a bit trickier, so be sure to let it chill thoroughly before inverting or slicing.

Is a water bath necessary?

It’s optional but recommended for an extra-silky texture and fewer chances of cracking. If you choose to skip the water bath, no worries—Creamy Baked Cheesecake will still taste fantastic!

Final Thoughts

If you’ve never baked a cheesecake from scratch before, let this be the recipe that changes everything. With every forkful of this Creamy Baked Cheesecake, you’ll taste the love (and the buttery crust, too!). Invite friends, mark a celebration, or simply treat yourself—because moments like these deserve a truly memorable dessert.

Creamy Baked Cheesecake Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 1 hour 20 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich, creamy goodness of this classic Creamy Baked Cheesecake, a dessert that’s sure to impress with its velvety texture and delicious flavor.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling:

4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
1 cup sour cream
1/4 cup all-purpose flour
1/4 teaspoon salt

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Instructions

Prepare the Crust: Preheat the oven to 325°F (160°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes.
Make the Filling: Beat cream cheese until smooth. Add sugar, vanilla; mix. Beat in eggs one at a time. Mix in sour cream, flour, salt.
Bake: Pour filling over crust. Bake for 55–65 minutes until set but slightly jiggly. Cool in oven for 1 hour. Chill for at least 4 hours.