This creamy baked cheesecake has a buttery graham cracker crust and a silky, rich filling made with cream cheese, heavy cream, and a little sour cream.
It bakes gently and cools slowly in the oven, which helps prevent cracks and gives you a smooth, dense slice that holds its shape. Plan ahead, since the dessert needs several hours in the refrigerator to set.
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Why This Creamy Baked Cheesecake Recipe Works
Heavy cream and sour cream make the filling lush and tangy without being heavy. The mix of three bricks of cream cheese and just three eggs keeps the texture smooth rather than dry or rubbery.
Letting the dessert rest in the turned off oven with the door slightly open is the secret to a crack free top. The gradual change in temperature keeps the center from collapsing as it cools.
Ingredients for Creamy Baked Cheesecake
- 14 graham cracker sheets, crushed to fine crumbs, about 1 3/4 cups
- 1/4 cup granulated sugar, for the crust
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, room temperature, 3 bricks
- 1 cup granulated sugar
- 1 cup heavy cream, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1/8 teaspoon kosher salt
Graham cracker crust. Crush the crackers into fine crumbs and mix with sugar and melted butter. Press firmly so the crust holds together when sliced.
Cream cheese. Use full fat blocks at room temperature. Cold cream cheese leaves lumps in the batter.
Heavy cream and sour cream. Together they add richness and a gentle tang that makes the filling silky.
Eggs. Mix them in just until combined. Overbeating adds air that can make the filling puff and crack.
Vanilla and salt. A small amount of each sharpens the flavor and keeps the sweetness balanced.
How to Make Creamy Baked Cheesecake
1. Prep the oven and pan Heat the oven to 350 degrees F and have a 9 inch springform pan ready.
2. Make the crust Mix the crumbs, 1/4 cup sugar, and melted butter until sandy, then press firmly across the bottom of the pan.
3. Prebake Bake the crust for 8 to 10 minutes, then set it aside to cool.
4. Beat the cream cheese Beat the cream cheese until smooth, then gradually add 1 cup sugar and mix until combined.
5. Add the liquids Mix in the heavy cream, sour cream, and vanilla until smooth, scraping the bowl as needed.
6. Add the eggs Beat in the eggs one at a time, mixing just until each is combined, then stir in the salt.
7. Bake the filling Pour the batter into the crust and bake for 55 to 60 minutes until the edges are set and the center is slightly wobbly.
8. Rest in the oven Turn off the oven and leave the pan inside with the door slightly open for 1 hour.
9. Chill Cool completely on the counter, then refrigerate for at least 4 hours, preferably overnight.
How to Serve Creamy Baked Cheesecake
Run a thin knife around the edge, release the springform, and slice with a knife dipped in hot water for clean pieces. Top each slice with fresh berries, a drizzle of silky chocolate ganache, or a spoonful of whipped cream. It pairs well with a fruity kefir smoothie for a lighter treat, and a dessert plate with fresh fruit pavlova and vanilla bean creme brulee makes a fun dessert table.
How to Store and Reheat Creamy Baked Cheesecake
Cover loosely and refrigerate for up to 4 days. Keep the pan sides on or wrap the slices individually to protect the creamy surface. To freeze, chill completely, freeze the slices on a tray until firm, then wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight. Serve the slices chilled, because the filling softens quickly at room temperature. Discard any slices left out for more than two hours.
Tips and Variations for Creamy Baked Cheesecake
Use room temperature ingredients. Take the cream cheese, eggs, and creams out of the refrigerator about an hour ahead for a smooth batter.
Scrape the bowl. Scrape the sides and bottom often so no cream cheese lumps remain.
Do not overmix. Mix on low speed once the eggs go in to avoid trapping air.
Wrap the pan. Wrap the outside of the springform pan in foil to guard against leaks from the butter in the crust.
Check for doneness. The center should jiggle slightly like gelatin, and the edges should look set.
Change the flavor. Add lemon zest or a handful of mini chocolate chips to the batter for a simple variation.
Top it simply. Fresh berries, caramel sauce, or a dusting of cocoa all finish each slice nicely.
Handle dairy safely. Keep leftovers refrigerated. For general guidance on egg and dairy safety, see the Montana State University Extension egg fact sheet.
Frequently Asked Questions About Creamy Baked Cheesecake
How do I keep a creamy baked cheesecake from cracking?
Use room temperature ingredients, avoid overmixing, and cool the dessert slowly in the turned off oven with the door slightly open.
Can I make a creamy baked cheesecake a day ahead?
Yes, it is best made the day before. The overnight chill sets the filling and deepens the flavor.
How long does a creamy baked cheesecake last?
It keeps for up to 4 days in the refrigerator, covered. You can freeze slices for up to 1 month.
Do I need a springform pan?
A 9 inch springform pan makes release easiest. A deep cake pan lined with parchment can work if you lift the dessert out carefully.
What is the center supposed to look like?
The edges look set, while the very center still jiggles slightly. It firms up as it cools and chills.
Creamy Baked Cheesecake with Graham Cracker Crust
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Rubber spatula
Ingredients
Main Ingredients
- 14 graham cracker sheets crushed to fine crumbs, about 1 3/4 cups
- ¼ cup granulated sugar for the crust
- ½ cup unsalted butter melted
- 24 oz cream cheese room temperature, 3 bricks
- 1 cup granulated sugar
- 1 cup heavy cream room temperature
- ½ cup sour cream room temperature
- 1 tsp pure vanilla extract
- 3 large eggs room temperature
- ⅛ tsp kosher salt
Instructions
Cooking
- Make the crust. Heat the oven to 350 degrees F, mix the crumbs, 1/4 cup sugar, and butter, press into a 9 inch springform pan, and bake 8 to 10 minutes.
- Mix the filling. Beat the cream cheese smooth, then mix in 1 cup sugar, the heavy cream, sour cream, and vanilla. Beat in the eggs one at a time, then the salt.
- Bake. Pour over the crust and bake 55 to 60 minutes until the edges are set and the center is slightly wobbly.
- Rest. Turn off the oven and leave the pan inside with the door slightly open for 1 hour.
- Chill. Cool completely, then refrigerate at least 4 hours or overnight.
