Got you — here’s a super easy, classic cream cheese cake (cheesecake) that’s smooth, rich, and basically foolproof 🧀🍰
No fancy steps, no water bath.
Easiest Cream Cheese Cake
Ingredients
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream (or heavy cream)
Optional crust (skip if you want ultra-easy):
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar
Instructions
1. Prep
- Preheat oven to 325°F (165°C).
- Grease an 8- or 9-inch pan.
- If using crust: mix crumbs, butter, and sugar; press into pan.
2. Make filling
- Beat cream cheese until completely smooth.
- Add sugar and mix until combined.
- Add eggs one at a time, mixing just until blended.
- Stir in vanilla and sour cream.
3. Bake
- Pour batter into pan.
- Bake 40–45 minutes until edges are set and center slightly jiggles.
4. Cool
- Cool at room temp 30 minutes.
- Refrigerate 2–4 hours (or overnight) before slicing.
Tips for Best Results
- Soft cream cheese = no lumps
- Don’t overmix after adding eggs (prevents cracks)
- Center should wobble like Jell-O when done
Easy Toppings
- Fresh berries
- Cherry or strawberry pie filling
- Chocolate or caramel drizzle
- Whipped cream
If you want, I can give you a 5-ingredient version, no-bake cream cheese cake, or mini cheesecake cups.
