When it’s your turn to play host or hostess, it’s always nice to have an easy, crowd-pleasing dessert as a go-to when you simply fall short on time. That’s why, for something elegant and somewhat fast to prepare, I ultimately end up making cheesecake. You can dress it up or leave it naked – have fun with it!
Cheesecakes are especially simple which is why I always enjoy adding my own little touch to make them even more delectable and, not to mention, fun to look at. More about my signature cheesecakes and other tasty treats can be found on my bakery’s website www.cuppsvt.com and Facebook page. You can also catch me in the kitchen on TLC’s Next Great Baker. Enjoy!
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Mouthwatering Cheesecake With Graham Cracker Crust
- Total Time: 90 minutes
- Yield: 8 servings 1x
Description
This mouthwatering cheesecake with a graham cracker crust is a simple yet elegant dessert that’s perfect for entertaining. Its creamy filling and buttery crust make it a crowd-pleaser.
Ingredients
- 32 oz (900 g) cream cheese, softened
- 1 1/4 cups (300 ml) sugar
- 4 eggs
- 3 tbsp (45 ml) lemon juice
- 1 tsp vanilla extract
- 1 1/4 cups (300 ml) graham cracker crumbs
- 1/4 cup (55 g) butter, melted
Instructions
- Preheat your oven to 325°F (163°C).
- For the crust, in a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of a round springform pan to form an even layer. Place the pan in the freezer while you prepare the filling.
- For the filling, in a large mixing bowl, beat the softened cream cheese and sugar on medium-high speed until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the lemon juice and vanilla extract until fully incorporated.
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake in the preheated oven for 60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
Notes
- For a fun twist, try adding a fruit topping like strawberries or blueberries before serving.
- Store leftovers in the refrigerator for up to 5 days.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 27
- Sodium: 350
- Fat: 32
- Carbohydrates: 34
- Fiber: 1
- Protein: 8
- Cholesterol: 125
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Frequently Asked Questions
Why does the cheesecake cool inside the oven rather than coming straight out?
The recipe instructs you to turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour before removing it. This gradual temperature drop prevents the rapid contraction that causes cracking — a standard but easily missed step for a smooth, crack-free surface. 
How long does the cheesecake need to chill before it’s ready to serve?
At least 4 hours in the refrigerator, though the recipe suggests overnight for best results. The notes also confirm leftovers keep for up to 5 days refrigerated, so you can make it well in advance of serving.
Why does the recipe put the crust in the freezer before adding the filling?
After pressing the graham cracker crumb and butter mixture into the springform pan, the instructions say to place the pan in the freezer while you prepare the filling. This firms up the crust so it holds its shape and doesn’t mix with the cream cheese batter when you pour it in.
