Easy Cheesecake Recipe (Only 7 Ingredients!)

an easy cheesecake recipe sliced to show the creamy middle

Easy Cheesecake Recipe (Only 7 Ingredients!)

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.

Prep Time10

Cook Time1 10

Chilling Time6

Total Time7 20

Course: Dessert

Cuisine: American

Keyword: easy cheesecake recipe, graham cracker crust

Servings: servings

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 6x3 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 8x8 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!

Video

Notes

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.

Nutrition