If you’ve ever dreamed of sinking your fork into a slice of luscious, Creamy Baked Cheesecake, this is the recipe you’ve been searching for. With the perfect balance of tangy cream cheese, a touch of vanilla, and a buttery graham cracker crust, each bite is a velvety experience that melts in your mouth. Whether you’re making it for a special occasion or just treating yourself to something decadent, you’ll love how the rich, smooth filling and delicate sweetness come together in one unforgettable dessert.

Creamy Baked Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Creamy Baked Cheesecake is in its simplicity. Each ingredient plays a starring role: from the graham cracker crust that’s both crisp and buttery, to the tangy-rich filling that’s supremely smooth. Gathering these essentials ensures you get that classic texture and unbeatable flavor.

Graham Cracker Crumbs: The foundation of your cheesecake; they give a delicious crunch and toasty flavor.
Granulated Sugar (for crust): Sweetens the crust, balancing the buttery, nutty notes of the crackers.
Unsalted Butter (melted): Binds the crust together, making it perfectly sliceable.
Cream Cheese (room temperature): The heart of your cheesecake—always use full-fat for that dreamy, creamy texture.
Granulated Sugar (for filling): Ensures the filling is just the right amount of sweet without overpowering the tanginess.
Vanilla Extract: Brings a fragrant warmth that rounds out the flavors beautifully.
Large Eggs: Essential for setting the cheesecake into its iconic silky firmness.
Sour Cream: Adds brightness and the subtle tang that makes every bite irresistible.
Heavy Cream: Enriches the filling with luxurious silkiness and lightens the texture.
Pinch of Salt: Just enough to deepen all the sweet and creamy flavors.

How to Make Creamy Baked Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup of granulated sugar, and the melted butter. Mix everything together until it looks like damp sand—that’s when you know it’ll hold together perfectly. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Don’t forget to use the bottom of a measuring cup for an ultra-smooth, compact crust. Bake for 10 minutes to give it a golden touch, then let it cool while you dream about what’s next.

Step 2: Whip Up the Cheesecake Filling

Place your room-temperature cream cheese blocks in a large bowl and beat them until perfectly smooth and creamy. Add in the cup of sugar, vanilla extract, and a pinch of salt, beating until the mixture looks light and fluffy—but don’t overmix, you want to avoid sneaking in too much air. Now, add your eggs one at a time, mixing each in on low speed just until incorporated. To finish, gently blend in the sour cream and heavy cream until your filling is completely smooth and pourable, with no lumps in sight.

Step 3: Assemble and Bake with a Water Bath

Pour the luscious cheesecake filling over your pre-baked crust, smoothing out the top with an offset spatula or the back of a spoon. Place the springform pan inside a larger roasting pan, then carefully fill the roasting pan with hot water until it reaches halfway up the sides of your cheesecake pan. This water bath is your secret to a Creamy Baked Cheesecake with no cracks and a luxuriously tender texture. Bake for 55–70 minutes—look for a center that’s just set but still slightly jiggly. That’s how you capture creamy magic!

Step 4: Cooling Down—Patience is Key

Once your cheesecake is baked, turn off the oven and crack the door, leaving the cheesecake inside for another hour. This gentle cool-down gradually brings down the temperature and keeps the top smooth. Once it’s out of the oven, let it come to room temperature before chilling it in the refrigerator for at least 4 hours, but preferably overnight. This rest gives your Creamy Baked Cheesecake that melt-in-your-mouth consistency everyone adores.

How to Serve Creamy Baked Cheesecake

Garnishes

Now’s your chance to dress up your Creamy Baked Cheesecake! Top each slice with a cloud of freshly whipped cream, a cascade of seasonal berries, or a drizzle of silky chocolate ganache. Even a sprinkle of toasted nuts or citrus zest can elevate your presentation and add a welcome pop of color and texture.

Side Dishes

For a memorable dessert experience, serve your cheesecake with a side of tart berry compote, tangy lemon curd, or even a scoop of vanilla ice cream. Pairing each slice with fresh fruit or a light sorbet balances the rich, creamy foundation and brings a refreshing contrast to every bite.

Creative Ways to Present

If you want to go beyond just slicing and serving, get creative by cutting the cheesecake into bite-sized squares or using ring molds for mini cheesecakes—perfect for parties or individual servings. Layer cubes of cheesecake and fruit in parfait glasses for a fun twist, or float a thin wedge atop a pool of berry coulis for an updated dessert plate that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Creamy Baked Cheesecake in plastic wrap or foil and keep it in the refrigerator for up to five days. Store it in an airtight container to preserve moisture and prevent it from absorbing other fridge odors (no one wants onion-scented cheesecake!).

Freezing

If you want to save a slice or two for a future craving, this cheesecake freezes beautifully. After chilling thoroughly, wrap pieces tightly in plastic wrap and then foil, or use a freezer-safe container. It will keep well for up to two months—just thaw overnight in the fridge before serving.

Reheating

Creamy Baked Cheesecake is usually best served cold or at room temperature, but if you like it just a touch warm, let a slice sit at room temperature for 30 minutes. Avoid the microwave, as it can change the texture and make your cheesecake less creamy and soft.

FAQs

Why did my cheesecake crack?

Most cracks are caused by overbaking or a fast cooling process. Using a water bath and letting your Creamy Baked Cheesecake cool gradually prevents major cracking, and any small imperfections can be hidden with a pretty garnish.

Can I make Creamy Baked Cheesecake ahead of time?

Absolutely! In fact, making it a day ahead is ideal—the flavors have time to deepen and the texture becomes even silkier after chilling overnight in the fridge.

Is full-fat cream cheese necessary for the best result?

For that truly creamy, melt-in-your-mouth experience, full-fat cream cheese is the way to go. Low-fat alternatives can result in a less decadent flavor and a slightly grainier texture.

Can I flavor my Creamy Baked Cheesecake filling?

Yes! Try swirling in fresh fruit puree or adding a hint of citrus zest to the filling before baking. You could even gently fold in melted chocolate or espresso powder to make it your own.

What’s the best way to slice cheesecake cleanly?

Dip a sharp, thin-bladed knife in hot water and wipe it clean between each cut. This ensures perfectly smooth, bakery-worthy slices every single time.

Final Thoughts

There’s something truly special about sharing a homemade Creamy Baked Cheesecake with friends and family. Every slice tells a story—of patient preparation, simple ingredients coming together, and the joy of decadent, creamy bites. Give this classic recipe a try and make it your new go-to treat when only the creamiest, dreamiest dessert will do!

Creamy Baked Cheesecake Recipe

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4.5 from 12 reviews

Author: admin
Total Time: 5 hours (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich, velvety goodness of this classic Creamy Baked Cheesecake. With a buttery graham cracker crust and a luscious cream cheese filling, this dessert is a sure crowd-pleaser for any occasion.

Ingredients

Scale

For the crust:

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

For the filling:

3 (8 oz) packages cream cheese, room temperature
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
Pinch of salt

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Instructions

Prepare the crust: Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes and let cool.
Make the filling: Beat cream cheese until smooth. Add 1 cup sugar, vanilla, and salt. Mix in eggs one at a time. Stir in sour cream and heavy cream until smooth.
Bake: Pour filling over crust. Place in a water bath and bake for 55–70 minutes. Cool in the oven, then refrigerate for at least 4 hours.