This cheesecake is easy to make and goes well with any topping.

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Cheesecake is a family favorite across the United States. But did you know it is also a no-stress dessert? Enjoy this easy Cheesecake recipe with a Graham Cracker Crust!

Classic recipes like cheesecake are always a staple for me during the busy seasons. There’s just something about the process once you’ve nailed a recipe and don’t have to think about each step while baking or cooking. That’s when you know you’ve hit the sweet spot and can bake feeling like a professional!

This cheesecake recipe is super easy to create, practice, and perfect. It has the most delicious graham cracker crust, a creamy center, and can be decorated literally with any sweet topping. No joke! I may have a strawberry here, but any fruits or chocolate, even a compote mixed into the top layer can work. Go crazy with it!

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What do I need to make this recipe?

15 graham crackers, crushed
2 Tbsp of unsalted butter, melted
4 (8oz) packages of cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 Tbsp vanilla extract
1/4 cup all-purpose flour

If you love cheesecake as much as I do, you’ll enjoy these recipes:

You can make No-Bake Berry Cheesecake in Glasses with no stress!

A Quick No Bake Cherry Cheesecake Pie turns out perfect every time!

Easy Cheesecake with a Graham Cracker Crust

This cheesecake is easy to make and goes well with any topping.

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Course: Desserts, Dinner

Cuisine: American

Allergy: Nut Free, Vegetarian

Total Time: 6 hours

Servings:

Calories: 532kcal

Equipment

bowl
hand mixer
Oven mitt
measuring spoons
measuring cups

Ingredients

15 graham crackers, crushed
2 Tbsp unsalted butter, melted
4 packages cream cheese, 8oz each
1½ cups white sugar
¾ cup milk
4 eggs
1 cup sour cream
1 Tbsp vanilla extract
¼ cup all-purpose flour

Instructions

Preheat oven to 350°F.
Grease a cake pan.
In a bowl, mix graham crackers and melted butter. Press into the bottom of the cake form.
In a mixer or with a hand mixer beat together cream cheese with sugar until smooth.
Add milk then eggs- one at a time. Mix well.
Add in sour cream, vanilla and flour. Combine together until smooth. Pour into the springform onto the prepared crust.
Bake for 1 hour.
After 1 hour, turn the oven off and leave the cheesecake inside the oven to cool. Leave it for 4-5 hours. Don't open the door to prevent cracking in the cheesecake.
Chill in the refrigerator until ready to serve.