Indulge in Creamy Cheesecake, a silky cheesecake delight that offers a rich, velvety texture atop a buttery graham cracker crust. This Classic Dessert is perfect for celebrations, dinner parties, or a cozy treat, delivering timeless flavor in every bite. Bake this cozy recipe for an elegant dessert on Layla Cooks!
Why You’ll Love Creamy Cheesecake
- Timeless Appeal: Creamy Cheesecake is a crowd-pleasing velvety dessert.
- Silky Texture: Smooth, lush filling shines in this cozy recipe.
- Make-Ahead: Prep ahead for a stress-free silky cheesecake delight.
- Versatile: Customize toppings for your unique velvety dessert.
- Simple Ingredients: Pantry staples create this cozy recipe.
Ingredients for Creamy Cheesecake
Here’s what you’ll need for this silky cheesecake delight (makes ~12 servings):
For the Crust:
- 1 ½ cups (150 g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- ½ cup (113 g) unsalted butter, melted
For the Filling:
- 32 oz (907 g) cream cheese, softened (4 8-oz packages)
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) sour cream
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 tbsp (16 g) all-purpose flour
- ¼ tsp kosher salt
Equipment
- 9-inch springform pan
- Heavy-duty aluminum foil
- Mixing bowls
- Electric mixer or hand mixer
- Roasting pan (for water bath)
- Cooling rack
Ingredient Tips
- Cream Cheese: Softened for a smooth silky cheesecake delight.
- Sour Cream: Adds tang to this velvety dessert.
- Eggs: Room temperature for a creamy cozy recipe.
- Graham Crackers: Use gluten-free for a gluten-free velvety dessert.
- Vanilla Extract: Pure extract enhances this cozy recipe’s flavor.
Directions for Creamy Cheesecake
Let’s bake this elegant velvety dessert!
Prepare the Crust
- I preheat the oven to 325°F (160°C).
- I grease a 9-inch springform pan and wrap the outside with heavy-duty foil for the water bath.
- In a bowl, I mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter. I press this into the pan’s base and bake for 10 minutes. I cool slightly for this silky cheesecake delight.
Make the Filling
- In a large bowl, I beat 32 oz cream cheese until smooth, about 2 minutes.
- I add 1 cup sugar and mix until glossy. I blend in 1 cup sour cream, 2 tbsp flour, and ¼ tsp salt.
- I add 4 eggs one at a time on low speed, scraping the bowl after each.
- I stir in 2 tsp vanilla extract for this cozy recipe, avoiding overmixing to prevent cracks.
Bake with Water Bath
- I pour the filling over the cooled crust, smoothing the top.
- I place the springform pan in a roasting pan and add hot water to reach halfway up the sides.
- I bake at 325°F (160°C) for 55–70 minutes until the center is just set with a slight jiggle for this velvety dessert.
Cool and Chill
- I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- I run a knife around the edge to loosen, then cool completely on a rack.
- I refrigerate for at least 4 hours, preferably overnight, for this Creamy Cheesecake.
Slice and Serve
- I unlatch the springform pan and slice with a hot, clean knife for neat wedges of this silky cheesecake delight.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 55–70 minutes
- Total Time: ~1.5 hours (plus chilling)
- Servings: 12 servings
- Calories: ~420 kcal per serving
- Macros per Serving: 35g carbs, 7g protein, 30g fat
Variations for Creamy Cheesecake
Try these twists on this silky cheesecake delight:
- Gluten-Free: Use gluten-free graham crackers for a gluten-free cozy recipe.
- Berry Topping: Add fresh strawberries for a vibrant velvety dessert.
- Chocolate Drizzle: Drizzle melted chocolate for a rich silky cheesecake delight.
- Low-Fat Option: Use low-fat cream cheese for a lighter cozy recipe (texture may vary).
- Mini Cheesecakes: Bake in muffin tins for individual velvety desserts.
Serving Ideas:
- Pair with Layla Cooks’ espresso for a bold contrast.
- Serve with Layla Cooks’ fruit compote for a tangy twist.
- Enjoy with Layla Cooks’ whipped cream for extra decadence.
Storage
I store this silky cheesecake delight in an airtight container in the refrigerator for up to 5 days. For freezing, I wrap tightly in plastic wrap and foil and store for up to 2 months, thawing overnight in the fridge for a fresh cozy recipe.
Serving Tips
- Presentation: Serve Creamy Cheesecake with berries for a pop of color.
- Garnish: Add caramel drizzle or mint for this velvety dessert’s appeal.
- Pairing: Enjoy with tea or Layla Cooks’ dessert drink recipes for a cozy treat.
- Portion Size: 1 slice per person for a rich serving.
- Occasions: Ideal for birthdays, holidays, or elegant gatherings.
FAQs About Creamy Cheesecake
Here are answers to common questions about this silky cheesecake delight:
How do I prevent cracks?
Use a water bath and cool gradually for this cozy recipe.
Can I use low-fat cream cheese?
Yes, but full-fat yields the best velvety dessert texture.
Why room-temperature ingredients?
They blend smoothly for this silky cheesecake delight’s filling.
Can I make it gluten-free?
Use gluten-free graham crackers for this cozy recipe.
How do I get clean slices?
Dip a knife in hot water and wipe between cuts for this velvety dessert.
More Cheesecake Recipe You’ll Love
- Creamy Ube Cheesecake
- No-Bake Pineapple Heaven Cheesecake Dessert
- Decadent Strawberry Cheesecake Quesadillas
- Dark Chocolate Blackberry Cheesecake
- No-Bake Cherry Chocolate Cheesecake
Conclusion
Creamy Cheesecake is a silky cheesecake delight with a buttery crust and lush filling. This cozy recipe is perfect for any occasion or indulgent moment. Bake this velvety dessert on Layla Cooks for a timeless, crowd-pleasing treat!
Classic Creamy Cheesecake
Creamy Cheesecake is a silky cheesecake delight with a buttery crust and lush filling. This cozy recipe is perfect for any occasion or indulgent moment.
Ingredients
For the Crust:
- 1 ½ cups 150 g graham cracker crumbs
- ¼ cup 50 g granulated sugar
- ½ cup 113 g unsalted butter, melted
For the Filling:
- 32 oz 907 g cream cheese, softened (4 8-oz packages)
- 1 cup 200 g granulated sugar
- 1 cup 240 g sour cream
- 4 large eggs room temperature
- 2 tsp pure vanilla extract
- 2 tbsp 16 g all-purpose flour
- ¼ tsp kosher salt
Instructions
Prepare the Crust
- I preheat the oven to 325°F (160°C). I grease a 9-inch springform pan and wrap the outside with heavy-duty foil for the water bath. In a bowl, I mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter. I press this into the pan’s base and bake for 10 minutes. I cool slightly for this silky cheesecake delight.
Make the Filling
- In a large bowl, I beat 32 oz cream cheese until smooth, about 2 minutes. I add 1 cup sugar and mix until glossy. I blend in 1 cup sour cream, 2 tbsp flour, and ¼ tsp salt. I add 4 eggs one at a time on low speed, scraping the bowl after each. I stir in 2 tsp vanilla extract for this cozy recipe, avoiding overmixing to prevent cracks.
Bake with Water Bath
- I pour the filling over the cooled crust, smoothing the top. I place the springform pan in a roasting pan and add hot water to reach halfway up the sides. I bake at 325°F (160°C) for 55–70 minutes until the center is just set with a slight jiggle for this velvety dessert.
Cool and Chill
- I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. I run a knife around the edge to loosen, then cool completely on a rack. I refrigerate for at least 4 hours, preferably overnight, for this Creamy Cheesecake.
Slice and Serve
- I unlatch the springform pan and slice with a hot, clean knife for neat wedges of this silky cheesecake delight.
Notes
- For extra flavor, top with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce.
- Use room temperature ingredients for the creamiest texture.
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