Here’s a classic Cream Cheese Cake recipe—rich, smooth, and perfect for any occasion. It’s basically a creamy cheesecake-style cake without a crust, but you can add one if you like. 🍰
🧀 Classic Cream Cheese Cake
Ingredients (9-inch cake)
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16 oz (450 g) cream cheese, room temperature
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¾ cup sugar
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3 large eggs
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1 tsp vanilla extract
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½ cup heavy cream
Optional crust:
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1 cup graham cracker crumbs
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3 tbsp butter, melted
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2 tbsp sugar
Instructions
1. Prepare the crust (optional)
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Mix graham crumbs, sugar, and melted butter.
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Press into the bottom of a greased 9-inch springform pan. Chill while preparing the filling.
2. Make the filling
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Beat cream cheese until smooth.
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Add sugar and beat until creamy.
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Add eggs, one at a time, mixing gently.
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Stir in vanilla and heavy cream.
3. Bake
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Preheat oven to 325°F (165°C).
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Pour filling over crust (if using) or directly into pan.
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Bake 50–60 minutes, until edges are set and center slightly jiggles.
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Turn off oven and let cake sit inside with door cracked for 30 minutes to prevent cracking.
4. Cool & chill
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Remove from oven, cool to room temperature, then refrigerate 4 hours or overnight.
5. Serve
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Top with fresh fruit, chocolate ganache, caramel, or keep plain for a rich, creamy cake.
🔥 Tips
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Don’t overmix once eggs are added—too much air = cracks.
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Use a water bath if you want extra-smooth, crack-free top.
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For a lighter version, substitute half of the cream with Greek yogurt.
If you want, I can also give you:
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No-bake cream cheese cake
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Mini individual cheesecakes
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Keto-friendly cream cheese cake