Why You’ll Love This Recipe

I love how this cheesecake pairs simplicity with decadence. With everyday ingredients like cream cheese, eggs, sugar, and a graham cracker crust, I can bake up a dessert that’s impressively smooth, lush, and nearly crack‑free—perfect for any occasion, from casual family dinners to special gatherings

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups graham cracker crumbs
½ cup unsalted butter
4 (8 oz) bricks cream cheese, softened
1¼ cups granulated sugar
¼ cup all‑purpose flour
¼ tsp salt
2 tsp pure vanilla extract
4 large eggs, refrigerated
½ cup plain yogurt or sour cream

directions

Prepare the crust: Mix graham cracker crumbs and melted butter until the texture resembles damp sand. Press firmly into the bottom of a springform pan.
Make the filling: Beat softened cream cheese until smooth. Add sugar, flour, salt, yogurt (or sour cream), and vanilla, mixing until fully combined.
Add eggs: Crack eggs into a separate bowl. With the mixer on low, add eggs one at a time, mixing just until incorporated—don’t overbeat.
Bake: Pour filling over the crust. Bake until the edges are set but the center jiggles slightly.
Cool slowly: Let the cheesecake cool gradually to prevent cracks.
Chill: Refrigerate for several hours or overnight before slicing.

(I’ve adapted timing for bake and cool based on typical cheesecake methods—see the Recipe Card below.)

Servings and timing

Servings: About 8 slices
Prep time: ~20 minutes
Bake time: ~50–60 minutes
Chill time: Minimum 4–6 hours (I prefer overnight)
Total time: Approximately 6½–8 hours

Variations

I sometimes swirl in blueberry or strawberry compote on top for a fruity twist.
For a chocolate version, I press in a chocolate cookie crust or fold in cocoa powder to the filling.
Mini cheesecakes in muffin tins are fun for portion control and parties.

storage/reheating

I store leftovers covered in the fridge for up to one week. I’ve also frozen slices (wrapped tightly), and they stay fresh up to three months—thawed overnight in the fridge, they’re just as delicious.

FAQs

1. Can I bake it without a springform pan?

Yes—you can use a regular cake pan or even a square pan. It won’t have the classic side release, but the taste is the same.

2. How do I avoid cracks on top?

I avoid overmixing, use gradual cooling, and don’t open the oven early. These tricks help keep the surface smooth.

3. Can I substitute Greek yogurt for sour cream?

Absolutely—I’ve used plain Greek yogurt in place of sour cream for a tangier flavor.

4. Should I use room‑temperature ingredients?

Yes—softened cream cheese and room‑temp eggs mix more evenly and improve texture.

5. How do I get clean slices?

I warm a knife under hot water, wipe it dry, and slice—then repeat for each piece for neat presentation.

Conclusion

This Classic Cheesecake from Eats Delightful has become a favorite of mine—it’s straightforward yet yields a luxurious, velvety dessert that’s perfect for everyday enjoyment or entertaining. It’s reliable, delicious, and truly worth mastering!

Classic Cheesecake (Eats Delightful)