Monterey Sausage Pie

Cream Cheese Cake

Cream Cheese Cake is a rich, smooth, and velvety dessert that brings comfort and elegance to your table in every bite. Perfect for holidays, birthdays, or a casual weekend indulgence, this cake blends the creaminess of soft cheese with a lightly sweet, buttery base. Whether you top it with fresh fruit, drizzle it with chocolate ganache, or serve it plain, this cheesecake-style treat will always leave your guests asking for seconds. This recipe uses everyday ingredients and walks you through a foolproof method to get that perfect, creamy texture without cracking or sinking.

 

Made without the fuss of a water bath and with a crunchy graham cracker crust, this version is great for beginners and pros alike. Whether you’re hosting a fancy dinner or craving a midnight snack, this Cream Cheese Cake brings bakery-style quality into your home kitchen with ease.

Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hour 10 mins | Servings: 8-10 slices

Ingredients

For the Crust:

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

For the Cream Cheese Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice (optional for brightness)

Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and mix until fully incorporated. Add the sour cream, vanilla extract, flour, and lemon juice (if using). Mix until smooth. Add eggs one at a time, beating on low speed just until blended to avoid overmixing.

Step 3: Bake the Cake

Pour the batter over the cooled crust. Bake for 45-50 minutes or until the center is slightly jiggly but the edges are set. Turn off the oven and let the cake sit inside with the door slightly open for 1 hour to prevent cracking. Remove and let cool completely.

Step 4: Chill and Serve

Refrigerate the cheesecake for at least 4 hours or overnight for best texture. Slice with a hot knife for clean edges. Serve plain or top with fresh berries, fruit compote, or whipped cream.

Flavor Variations

• Berry Swirl: Add raspberry or blueberry puree in swirls before baking.
• Chocolate Marble: Mix in melted chocolate or cocoa for a marbled effect.
• Oreo Crust: Replace graham crackers with crushed Oreos.
• Citrus Zest: Add orange or lemon zest to the filling for a fresh twist.

Serving Suggestions

• Top with strawberry glaze and fresh mint leaves.
• Serve with a drizzle of salted caramel sauce.
• Pair with coffee or dessert wine for an elegant finish.

Nutrition Facts (Per Slice, Approx. 10 Servings)

• Calories: 420
• Fat: 32g
• Saturated Fat: 18g
• Carbohydrates: 26g
• Sugar: 20g
• Protein: 7g
• Fiber: 1g

Final Thoughts

This Cream Cheese Cake delivers pure satisfaction with each creamy, tangy, and subtly sweet bite. With a simple crust and adaptable flavor base, it’s a reliable go-to for any occasion. Whether you're a first-time baker or a seasoned dessert enthusiast, this recipe ensures a delicious and professional-looking result every time.

Make it ahead, freeze leftovers, or get creative with toppings—it’s a versatile treat that won’t let you down. Once you master this version, you’ll want to experiment with all sorts of delightful variations. Happy baking!

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