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This easy cheesecake recipe is rich, creamy, and tangy with just 7 simple ingredients. It’s the only cake my husband actually asks for, and I make it every year for his birthday. Small-batch, beginner-friendly, and indulgent without being overly sweet, it’s ideal for a cozy family dessert or a make-ahead celebration treat.
TL:DR: To make this easy cheesecake, prepare a graham cracker crust and a creamy filling with cream cheese, sugar, eggs, and vanilla. Bake it in a water bath for 70 minutes until the edges are set and the center gently jiggles. Chill overnight before slicing.
Why You’ll Love This Recipe
My husband isn’t a cake person. But cheesecake? That’s his one exception. Every year, I make this 6-inch cheesecake for his birthday, and it’s just the right size for our family of four. It’s ultra creamy, lightly tangy, and not too sweet, which makes it the kind of dessert that disappears quickly.
With only 7 ingredients (yes, including the salt!), it’s incredibly approachable, even if you’ve never baked a cheesecake before. No stand mixer needed, no elaborate toppings required—though I decorated it with melted chocolate once, and it was divine.
If you enjoy this one, try these other cheesecake-inspired treats: Strawberry Cheesecake Cookies, No-Bake Lemon Cheesecake Bars, or Ube Cheesecake.
Ingredients You’ll Need
- Graham crackers: The base of the crust. Use gluten-free if needed.
- Unsalted butter: Binds the crust and adds richness.
- Granulated sugar: Just enough to sweeten both the crust and the filling.
- Sea salt: Enhances the flavor of the crust and balances sweetness.
- Cream cheese: The star of the show. Use full-fat and bring it to room temperature.
- Eggs: Give structure and set the filling when baked.
- Vanilla extract: For depth of flavor.
How to Make This Easy Cheesecake Recipe
Step 1: Preheat oven to 325°F. Line a 6-inch cake pan with parchment on the bottom and sides, or grease a 6×3 springform pan. If using a springform pan, wrap the outside with foil to prevent water from leaking in. Add graham crackers to a food processor and pulse until fine.
Step 2: Add melted butter, sugar, and salt. Pulse to combine.
Step 3: Press the crust mixture into the bottom and slightly up the sides of your prepared pan. Set aside.
Step 4: In a large bowl, beat cream cheese and sugar until fluffy and smooth.
Step 5: Add eggs one at a time, beating after each addition. Mix in vanilla extract and scrape down the sides as needed.
Step 6: Pour the filling into the crust-lined pan.
Step 7: Place the pan inside a larger pan (such as an 8×8), and carefully pour hot water into the outer pan, creating a water bath.
Step 8: Bake for 70 minutes, until edges are set and the center slightly jiggles. If needed, bake 5 minutes longer at a time until done.
Step 9: Let the cheesecake cool completely in the water bath. Then chill in the fridge for at least 6 hours or overnight. To serve, loosen the edges with a knife, remove from the pan, slice, and enjoy!
Storage + Make Ahead Tips
Store leftover cheesecake slices in an airtight container in the fridge for up to 1 week. To freeze, chill the cheesecake fully, wrap individual slices in plastic wrap, and freeze in a freezer-safe bag or container for up to 4 months. Thaw in the fridge overnight before serving.
Cheesecake FAQs
Yes. Try crushed gluten-free cookies, almond flour crust, or a no-bake nut and date base.
Use a water bath, don’t overmix the batter, and let it cool slowly before refrigerating.
It’s not recommended, but if you do, lower the oven temp slightly and keep a close eye to prevent overbaking.
Yes, for a dairy-free version. Use a brand you trust for best texture.
Fresh berries, fruit compote, whipped cream, or melted chocolate all work beautifully.
If you’re craving a smooth, tangy, crowd-pleasing dessert without a lot of fuss, this easy cheesecake recipe is the one to try. Let me know how it turns out in the comments and feel free to share your favorite toppings! Next up, try my Strawberry No-Bake Cheesecake Bars for a summer-ready twist.
More Sweet Treats
- Milano Cookies Recipe (Gluten-Free Option)
- Gluten-Free Lemon Curd Muffins with Foolproof Filling
- Soft-Baked Tiramisu Cookies with Mascarpone Frosting
- Iced Strawberry Matcha Latte
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Cheesecake Recipe (Only 7 Ingredients!)
Video
Ingredients
Crust
- 5 oz graham crackers, I used gluten free – about 1¼ cup crushed up
- 1/4 cup unsalted butter, melted
- 1 tbsp granulated sugar
- 1/4 tsp sea salt
Cheesecake Filling
- 16 oz cream cheese, full fat, at room temperature (2 blocks)
- 1/2 cup + 2 tbsp granulated sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups hot water, approx
Instructions
- Preheat oven to 325 degrees F and line a 6 inch cake pan with parchment paper on the bottom and sides, or grease a 6×3 springform pan with cooking spray. If using a springform pan, line the outside with aluminum foil.
- Add graham crackers to a food processor and process until they are fine and crumbly.5 oz graham crackers
- Add melted butter, sugar, and sea salt and pulse until combined.1/4 cup unsalted butter, 1 tbsp granulated sugar, 1/4 tsp sea salt
- Press the crumb mixture into the bottom and up the sides of the prepared pan.
- Use a stand mixer or an electric mixer to beat together cream cheese and sugar in a large bowl until fluffy.16 oz cream cheese, 1/2 cup + 2 tbsp granulated sugar
- Add eggs one at a time, beat until fully incorporated after each one. Beat in vanilla extract, scraping down the sides as needed.2 eggs, 2 tsp vanilla extract
- Pour the batter into the pan over the crust.
- Place the cake pan inside a larger pan (I used an 8×8 pan). Add hot water to the larger pan outside about halfway up the cake pan.2 cups hot water
- Bake for 70 minutes, until the edges are lightly browned and set, and the center jiggles slightly. You can bake a bit longer (5 minutes at a time) if the cheesecake seems undercooked and too jiggly. Remove from the oven and let it cool in the water bath completely.
- Once cooled, remove the pan from the water bath, then chill in the fridge for 6 hours to overnight.
- When ready to enjoy, run a knife along the edge of the cheesecake, then unlock the springform pan or gently remove from the cake pan. Slice and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
