Creamy Cheese Cake
Creamy, rich cheesecake with a smooth texture and sweet vanilla flavor, perfect for special occasions or satisfying dessert cravings for cheese lovers.
Ingredients
Instructions
- Beat together the sugar and cream cheese until smooth and creamy.
- Beat in the eggs and vanilla extract until well combined.
- Pour the mixture into a spring-form pan dusted with graham cracker crumbs.
- Bake at 350°F (175°C) for 45 minutes until set.
- Allow the cheesecake to cool for 1 hour.
- Top with jam or canned pie filling before serving.
Tips & Substitutions
For a smoother cheesecake, ensure your cream cheese is at room temperature before mixing. If you're short on eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce for a lighter version. You can also experiment with flavored extracts, like almond or lemon, for a unique twist. For a gluten-free option, use almond flour instead of graham cracker crumbs.
Serving Suggestions
Serve the cheesecake chilled, topped with your choice of jam or canned pie filling for added flavor. Fresh berries or a dollop of whipped cream also make delightful toppings. For a complete dessert experience, pair it with Seeded Yellow Corn Crisps for a contrast in texture. This cheesecake pairs beautifully with coffee or tea, making it an excellent choice for afternoon gatherings or celebrations.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To keep the crust from getting soggy, place a piece of parchment paper between the cheesecake and the container if you expect to keep it for a few days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Cheese Cake contains roughly 851 calories, with 13g protein, 159g carbohydrates, and 12g fat. It is an excellent source of calcium (31% of the Daily Value), protein (27% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 502mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may result in a less creamy texture. If you're looking for a lighter option, consider blending it with full-fat cream cheese for better consistency while still reducing calories.
How can I prevent cracks in my cheesecake?
To help prevent cracks, bake the cheesecake in a water bath. This creates a moist environment and helps regulate the temperature. Additionally, avoid over-beating the mixture, as incorporating too much air can cause it to puff up and crack during baking.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just be sure to store it in the refrigerator, and wait to add any toppings until you're ready to serve to keep it fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).