Cheesecake Recipe That’s Pretty Easy to Make

Making a cheesecake recipe might sound hard, but they’re actually pretty easy. The biggest thing is getting your hands on the right kind of springform pan.

For this one, I’ll be using a 6-inch pan, so it’ll be a taller cheesecake versus the thin type you’ve probably had before. There are a lot of varieties of these desserts that you can make, but I’m keeping it classic for this one.

Maybe I’ll do other ones like Oreo flavored in the future, but for now it’ll be a standard cheesecake recipe.

Click here to skip to the notecard version

Here’s what you’ll need to make it:

What it is	Name	Where to Buy
Cookware	6-inch Springform Pan	Amazon
Cookware	Rolling Pin	Amazon
Cookware	Measuring cups set	Amazon
Cookware	Spatula	Amazon
Cookware	Big Mixing Bowl and medium mixing bowl	Amazon
Cookware	Measuring spoon set	Amazon
Cookware	Butter knife	Amazon
Cookware	Little bowl	Amazon
Cookware	Fork	Amazon
Cookware	Small-medium bowl (glass or ceramic is fine)	Amazon
Cookware	Mixing spoon	Amazon
Cookware	Whisk	Amazon
Cookware	Cutting board	Amazon
Cookware	Wax paper	Amazon
Ingredient	12 ounces cream cheese	Store
Ingredient	2/3 cup graham cracker crumbs	Store
Ingredient	2 tablespoons sugar	Store
Ingredient	3 tablespoons softened butter (unsalted)	Store
Ingredient	1/4 cup sugar	Store
Ingredient	2 large eggs, beaten lightly	Store
Ingredient	1/2 teaspoon vanilla extract	Store
Ingredient	1/3 cup heavy whipping cream	Store

Step 1 of This Cheesecake Recipe

Get your 12 ounces of cream cheese. I bought some Essential Everyday brand from Cub for this. If you have 8-ounce containers, grab a second one and cut the block of cream cheese in half.

Let it sit and get to room temperature while you get the other stuff ready.

Next, preheat your oven to 350 degrees F. You could wait a few minutes to do this, but the cheesecake recipe doesn’t take too long to throw together, so do it at some point soon.

Next, get your graham crackers. You’ll be smashing a few of these up.

After that, get your rolling pin. We’ll be smashing the graham crackers up into powder. In hindsight, I probably could have used more of them. Maybe 1.5 cups because the amount that I used was only enough for a bottom layer.

Most cheesecake recipes are like that but having graham cracker crust on the sides of it also tastes pretty good (and everybody said they wanted that while we were having it for dessert).

Next, get a cutting board and put a few graham crackers on it. I weighed 5.3 ounces out, which is about 2/3 of a cup.

After that, get some wax paper for this cheesecake recipe and put it on top of the cutting board.

Smash up the graham crackers on the cutting board. You might find (like I did) that is just makes more sense to put it on the counter to really get everything smoothly rolled out.

Keep rolling it until most of the graham cracker is dust. You can leave a little in small chunks if you want.

Next, your graham cracker crust dust might be stuck to the counter. If it is, grab a spatula to scrape it up and put it into the 2/3 measuring cup so it can go into the cheesecake recipe later.

Fill up the 2/3 cup all the way with graham cracker dust.

After that, get a big mixing bowl and dump the graham cracker into it.

Next, grab your granulated sugar.

Measure out two tablespoons of granulated sugar and dump them into the bowl with the graham cracker dust for this cheesecake recipe.

After that, get your butter and a butter knife out.

Find the measurement on the butter wrapper that says 3 tablespoons and cut there. Put the butter into a small bowl and microwave it for about 10 seconds, just enough for it to get soft so it’s easier to mix around.

I did 8 for this cheesecake recipe.

Once the butter’s softened for this cheesecake recipe, throw it in with other ingredients for the crust.

Start mixing all that around with a fork. Seemed like the sensible thing for me to use since the butter wasn’t quite soft enough. Whatever you use, make sure to break up the butter as best as possible in there.

It might stay in chunks, just work it around as best you can until it spreads out for this cheesecake recipe.

It’s okay to leave some chunks of butter in there. Once it’s been mixed around pretty well, pour that into the bottom of the 6-inch springform pan.

Press it into the bottom of the pan and up on to the sides as best as possible. It should look something like the image below:

Once that’s all done, set the springform pan with the crust in the oven to bake it a little bit.

Bake that for about 6 minutes.

Once it’s done, take it out and set the springform pan on the stove. Next, grab that cream cheese that’s been getting to room temperature and put it in a bowl.

After that, put it in the microwave for around 30 seconds. You might need more or less time, just enough to get it soft for mixing around. You don’t want it to completely melt and be liquid or anything.

Once that’s ready to mix around, dump it into the big mixing bowl that you used for the crust before. Then, throw 1/4 cup of sugar in with it.

Next, grab a wooden mixing spoon and start mixing the sugar and cream cheese around.

Following that, get another bowl and your two large eggs.

Crack the eggs into the bowl and get a whisk. Beat them together, but not too hard.

Pour the egg mixture in with the cream cheese and the sugar.

Following that, grab your half teaspoon measuring spoon.

Measure out 1/2 a teaspoon of vanilla extract and put that into the bowl with the other ingredients. Next, pour in 1/3 cup of the heavy whipping cream.

I can’t believe that I used a measuring cup for solids when I should’ve grabbed the Pyrex measuring cup, but we all make mistakes. The good news is that even if you did the same thing, it shouldn’t hurt the cheesecake recipe too much.

Mixing Time

Mix all that around in the big bowl, but don’t overbeat it. It’s fine to leave a few little lumps of cream cheese in there or make sure it’s really smooth. Either way works. Once that’s done, grab the springform pan and pour it all in there.

Bake the cheesecake at 350 degrees Fahrenheit for 35 minutes. Once the timer goes off, open the oven door and let it cool in the open oven for 3 hours.

After that, put it in the refrigerator until it’s ready to serve. Fresh fruit, like strawberries or blueberries are perfect to go on top.

Notecard Version of Recipe

1. Preheat oven to 350 degrees Fahrenheit

2. Combine 2/3 graham cracker crumbs, 2 tbsp granulated sugar, and 3 tbsp unsalted, softened butter in a large mixing bowl.

3. Press mixture firmly into the bottom of the springform pan and bake that for 6 minutes at 350 degrees Fahrenheit. Take it out and let it cool.

4. Beat the 12 ounces of softened cream cheese, 1/4 cup sugar, 2 large eggs (beaten separately), 1/2 tsp vanilla extract, and 1/3 cup heavy cream together in a large bowl.

5. Pour mixture into the springform pan and bake for 35 minutes at 350 degrees Fahrenheit. Once done, open the oven and let it cool for 3 hours in the oven with the door open. Refrigerate after that until you’re ready to eat it. Additions like strawberries or blueberries are great.

Did you make it? Leave a review and any points for how other people can make it better!