Simple Baked Cheesecake Recipe

Here you will find the yummiest and easiest baked cheesecake recipes. All you need to do is browse and click on whichever recipe tempts your taste buds right now. Baked cheesecakes are relatively easy to make but there are a few basic guidelines you should keep in mind.


  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla (or 2 teaspoons vanilla and 1 teaspoon almond extract which is what I use)
  • 1 cup sour cream
  • 3 tablespoons sugar
  • 2 cups fresh berries (garnish)


  • Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10″ spring form pan; set aside.
  • Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.
  • Lay a sheet of aluminum foil that has been bent up slightly to form a “foil tent” over the top of pan and not touching cheesecake (this is to prevent over browning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.
  • Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven.
  • Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.
  • Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.
  • Optional: Just before pressing the graham crust into the bottom of the spring form pan, spray the pan’s inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.

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