Cream Cheese Cheesecake Recipe

Name: Cream Cheese Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie crust; 1/2 cup unsalted butter, melted; 1 1/2 cups fine cookie crumbs (use graham crackers, vanilla or chocolate wafers, gingersnaps or shortbread cookies); Cheesecake filling; 2 (10 ounce) packages cream cheese, at room temperature; 1 cup sugar; 4 large eggs; 1 teaspoon lemon zest; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1 1/2 cups sour cream, at room temperature

Servings: persons

Cookie crust
1/2 cup unsalted butter, melted
1 1/2 cups fine cookie crumbs (use graham crackers, vanilla or chocolate wafers, gingersnaps or shortbread cookies)
Cheesecake filling
2 (10 ounce) packages cream cheese, at room temperature
1 cup sugar
4 large eggs
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sour cream, at room temperature

1
Preheat the oven to 325u00b0F.
2
Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter.
3
In the bowl of a food processor, combine the crumbs and remaining butter.
4
Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan.
5
Bake until firm and lightly browned, about 15 minutes.
6
Cool on a wire rack.
7
In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes.
8
Add the eggs one at a time, scraping down the sides of the bowl frequently.
9
Beat in the lemon zest, vanilla and salt.
10
Fold in the sour cream by hand.
11
Scrape the filling into the crust and smooth the top.
12
Bake until the cake is barely set, about 45 minutes.
13
Cool in the pan on a wire rack, then cover and refrigerate for at least 3 hours or overnight.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cookie crust, 1/2 cup unsalted butter, melted, 1 1/2 cups fine cookie crumbs (use graham crackers, vanilla or chocolate wafers, gingersnaps or shortbread cookies), Cheesecake filling, and more.

Yes, Cream Cheese Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cream Cheese Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions