Rich & Creamy Homemade Cheesecake

Homemade rich and creamy cheesecake with blueberry topping

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Cheesecake . . . creamy, rich but not too sweet. A favorite of so many, including most of my household. This is a birthday request favorite around here. So I have had to perfect this homemade cheesecake recipe over the years. It bakes up just right every time and the sour cream topping makes this particular recipe extra creamy and delicious. 

Homemade rich and creamy cheesecake with blueberry topping

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Can you believe I never liked cheesecake? 

Anyone else here learn to ADORE cheesecake later in life?

I think it’s because, in the past I found most homemade cheesecake recipes to be to “tangy” “too thick and sticky” . Really most I’ve tasted are almost clumpy and “glue-like”

. . . and just not good at all!! Can you relate??

homemade rich and creamy cheesecake sliced

I started making THIS particular cheesecake years ago because the men/boys in my house love it.

And as a result now I do too.

In creating this recipe, I wanted one similar to dare I say – COSTCO cheesecake because let’s face it. . . COSTCO nails their cheesecake.

I set out to make my homemade cheesecake recipe with simple ingredients and flavor profile that is rich but not too sweet. It also HAD to be creamy, like melt in your mouth creamy but also light and less “mud-like”.  *BLECK!*

Friends, here it is! Simply the BEST smooth & sweet (but not too sweet) filling combined with the cool, creamy slight tang finish of the sour cream topping. . . It really is cheesecake perfection. 

Why is this homemade rich & creamy cheesecake recipe simply the best?

FAST– I really enjoy making this recipe in a mixer or food processor to whip it up in a snap. I blend the crust ingredients first, then rinse and wipe out the crumbs and dump the filling ingredients right in to process till smooth. EASY!

I’m all about creating as few dishes to wash as possible. 

You can definitely crush the graham crackers by hand if you like and use a hand mixer or stand mixer for the filling if you like. It is important to get the filling nice and smoothly mixed and you will find room temperature cream cheese to be a MUST. Just take your cream cheese out of the refrigerator the night before and leave it on the counter.

SIMPLE – you will likely find most of the ingredients for this cheesecake in your refrigerator already. I have even been know to substitute out the graham cracker for butter cookies, Oreos or shortbread in a pinch! Cream cheese, sugar, egg, vanilla, sour cream – BAM – that’s it!

NO SPECIAL BAKING METHOD – I’ve seen cheesecake recipes call for various intimidating or “special” baking methods or dishes but this recipe is quite simple. 

Literally mix and pour and bake. No fuss or special gadgetry. A springform pan is handy but you can make this recipe in a regular deep pie plate, cake pan or baking dish. Just make sure they measure about 9 inches across.

BAKES UP PERFECT – Some find it difficult to know when a cheesecake is done. With this recipe, the filling will appear mostly set with just a little jiggle of the baking dish. Also, the top will no longer appear shiny. It will have a matte look. Make sure you don’t let it go as far as becoming browned. It may jiggle just a bit but will set up fully during the cooling and chilling process. 

Need the PERFECT make ahead dessert?

Speaking of cooling, this cheesecake is really best when baked and allowed to chill for at least 3-4 hours. Overnight is best. You can eat it warm but it isn’t nearly as good AND the texture won’t be right.

Need a bake ahead dessert that doesn’t get stale? – NO PROBLEM! Cheesecake is really an ideal dessert for this. The texture and flavor actually improves if it’s allowed to completely chill.

To properly store & refrigerate: just keep this rich and creamy cheesecake in the original baking pan after it’s fully baked and allowed to fully cool. Cover tight with plastic wrap or a lid and keep refrigerated for up to 3 days before eating! Leftover cheesecake can be refrigerated as well but is best consumed within a week.

Topping ideas for homemade cheesecake

Oh the possibilities!. . . One of the lovely things about cheesecake is that the flavor profile is mild enough you can pile on the decadent toppings without feeling like it’s too over the top.

BUT you most certainly don’t have to make a topping for this particular cheesecake at all! The amazing creamy flavor stands alone and the light sour cream topping that it already has would be all you need. Serve it plain, no special topping at all and keep things simple!

– OR –

Try Blueberry

Strawberry, cherry, blackberry or if you live in Montana . . .

HUCKLEBERRY

Any fruit topping you like would be appropriate for this creamy, delicious cheesecake. Use fresh fruit or frozen. If you are using frozen fruit, simmer your fruit in a small saucepan with a splash of water and a teaspoon or two of sugar. Simmer until thick and let cool before spooning over cheesecake.

How about a generous dollop of whipped cream too?!

Are you really feeling decadent? A caramel sauce or drizzle of hot fudge would certainly do the trick.

Here are the ingredients the BEST rich & creamy homemade cheesecake:

For the CRUST: 

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup powdered sugar

Now for the FILLING:

  • 2 (8oz) packages cream cheese (must be at room temperature to blend well)
  • 2 eggs, beaten
  • 2/3 cup sugar
  • 2 teaspoons vanilla

Lastly, the TOPPING: 

  • 1 1/2 cups sour cream
  • 4 Tablespoons sugar
  • 2 teaspoons vanilla
  • Your Favorite Fruit Topping, whipped cream, caramel or fudge sauce (optional)

I feel like this recipe has the perfect ratio of crust to filling when baked in a 9 inch springform pan or dish. BUT if you prefer a really THICK cheesecake filling feel free to keep the crust and topping the same but double the filling amounts.

You will need to adjust bake time if you choose to do this. I suggest starting with 35 to 40 minutes with a doubled filling but you will have to begin checking it after 30 minutes then every few minutes after that to see when it’s done.

How to make homemade rich & creamy cheesecake!

FIRST MAKE THE CRUST CRUST

Cheesecake . . . Creamy, rich but not too sweet. A favorite of so many, including most of my household. This is a birthday request favorite around here. So I have had to perfect this homemade cheesecake recipe over the years. It bakes up just right every time and the sour cream topping makes this particular recipe extra creamy and delicious. 
  • Preheat oven to 350 degrees Fahrenheit. 
  • Using a food processor, blender or simply a ziplock bag – smash or blend graham crackers until finely crushed. 
  • Add and Mix together the rest of the crust ingredients. 
  • Press crust into the bottom of a buttered or non-stick sprayed 9 inch cake or springform pan.

NOW LET’S ADD AND BAKE THE FILLING

  • In the same food processor or mixer (just wipe out the bowl) blend ROOM TEMPERATURE cream cheese until soft and creamy. 
  • Add eggs, sugar and vanilla.
  • Beat until very creamy. 
  • Pour and spread evenly onto crust and bake for 25 minutes or until top is no longer shiny and the center center is almost set. (slight jiggle is ok)

NOW INCREASE BAKING TEMPERATURE AND ADD THE SOUR CREAM TOPPING

  • Once cheesecake is baked remove it from oven and increase temperature to 450 degrees F. 
  • Mix together sour cream, sugar and vanilla.
  • Pour over the top of the baked cheesecake and bake for another 7 minutes at 450 degrees.  

Let the cheesecake cool completely then cover and chill for at least 3 hours – overnight is best!

To refrigerate, just leave the cheesecake in the baking pan, allow to cool completely and cover with tight fitting wrap. You can keep refrigerated for up to 3 days if you like. It will taste best if eaten within a week!

Hey there my friends!

This super simple, super yummy cheese cake really is a family favorite. Do you have a favorite family dessert? If so let me know what it is. We are always up to try something new. Let me know if you make this recipe and I’d love for you to share it and tag me on Instagram!

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Love this Rich & Creamy Homemade Cheesecake recipe? Here are more delicious desserts you are going to love!

Homemade Raw Milk Gelato

Fudge Caramel Coffee Cream Tart

Chewy White Chocolate Cranberry Oatmeal Cookie

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Rich & Creamy Homemade Cheesecake
Homemade rich and creamy cheesecake with blueberry topping

Rich & Creamy Cheesecake

Yield: 1 - 9 inch cake
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes

This cheesecake is a fast & simple family favorite. Just graham cracker, butter, cream cheese, vanilla, egg, a little sugar and sour cream is all you need to make a truly special dessert. Make this cheesecake ahead of time! It's even better that way.

Plan ahead: remove your cream cheese from the refrigerator the night before you want to make this recipe and let it sit on the counter at room temperature. Also plan for at least 3 hours (overnight is best) chill time once baked before serving.

Ingredients

CRUST:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup powdered sugar

FILLING:

  • 2 (8oz) packages cream cheese at room temperature
  • 2 eggs, beaten
  • 2/3 cup sugar
  • 2 teaspoons vanilla

TOPPING:

  • 1 1/2 cups sour cream
  • 4 Tablespoons sugar
  • 2 teaspoons vanilla
  • Your Favorite Fruit Topping (optional)

Instructions

CRUST

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a food processor, blender or by hand process smash graham crackers until finely crushed.
  3. Add and Mix together the rest of the crust ingredients.
  4. Press crust firmly and evenly into the bottom of a 9 inch cake or springform pan. Set aside.

FILLING

  1. In the same food processor (just wipe out the bowl) mixer or by hand blend softened cream cheese until soft and creamy. (Room temperature cream cheese is a must here.)
  2. Add eggs, sugar and vanilla.
  3. Beat until very creamy.
  4. Pour and spread evenly onto crust and bake for 25 minutes or until center is almost set.

TOPPING

  1. Once cheesecake is baked remove it from oven and increase temperature to 450 degrees F.
  2. Mix together sour cream, sugar and vanilla.
  3. Pour over the top of the cheesecake, spread evenly and bake for another 7 minutes at 450 degrees.
  4. Remove promptly from oven, let the cheesecake cool completely then cover and chill for at least 3 hours - overnight is best!

Notes

For an extra thick New Your Style: The filling for this recipe can be doubled if you like a super thick cheesecake. Keep the crust and topping amounts the same, just double filling ingredients. You will need to adjust bake time accordingly. Start with a bake time of 35-40 minutes and watch closely to avoid browining the top too much. Remove when there is just a slight jiggle to the middle of the cake.

To properly store & refrigerate: just keep this rich and creamy cheesecake in the original baking pan after it's fully baked and allowed to fully cool. Cover tight with plastic wrap or a lid and keep refrigerated for up to 3 days before eating! Leftover cheesecake can be refrigerated as well but is best consumed within a week.

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