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Easy Cream Cheesecake Recipe

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4.3 from 83 reviews

This EASY Cream Cheesecake recipe delivers a smooth, creamy, and rich dessert with a classic graham cracker crust and a hint of Bailey’s Irish Cream for added depth. Perfectly baked in a water bath to ensure a luscious texture with just the right amount of jiggle, it’s an ideal dessert for special occasions or any time you crave a decadent treat.

  • Total Time: 5 hours 40 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 3 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 6 tbsp granulated sugar
  • 1 tsp salt

Filling

  • 32 ounces cream cheese, room temperature and super soft
  • 1 1/3 cups granulated sugar
  • 1/2 tsp salt
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 1/4 cups heavy whipping cream
  • 1/4 cup Bailey’s Irish Cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Prepare Crust Mixture: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt thoroughly.
  3. Add Butter: Pour in the melted butter and stir until the mixture has the texture of wet sand.
  4. Press Crust: Firmly press the crust mixture into the bottom of a buttered 9-inch springform pan, ensuring an even layer across the base.
  5. Wrap Pan: Wrap the outside of the springform pan tightly with aluminum foil, covering the bottom and sides to prevent water leakage during the water bath.
  6. Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.
  7. Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) for baking the cheesecake.
  8. Prepare Water Bath: Boil water in a kettle to be used for the water bath and set it aside.
  9. Beat Cream Cheese: In a large mixing bowl, beat the cream cheese on medium speed for about 4 minutes until completely smooth and fluffy, scraping the bowl as needed.
  10. Add Sugar and Salt: Add the sugar and salt to the cream cheese and beat for an additional 3–4 minutes until the mixture is smooth and creamy.
  11. Add Vanilla Extract: Mix in the vanilla extract until incorporated.
  12. Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl to maintain a smooth batter.
  13. Mix in Cream and Bailey’s: Lower the mixer speed to low and slowly pour in the heavy whipping cream followed by Bailey’s Irish Cream, mixing just until combined to avoid overmixing.
  14. Pour Batter: Pour the cheesecake batter evenly over the cooled crust, smoothing the top with a spatula.
  15. Set up Water Bath: Place the foil-wrapped springform pan inside a large roasting pan.
  16. Add Boiling Water: Carefully pour the boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  17. Bake Cheesecake: Bake at 325°F (163°C) for 1 hour until the edges are set and the center has a slight jiggle, indicating it’s perfectly baked.
  18. Cool in Oven: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake rest inside the oven for 1 hour to cool gradually and prevent cracking.
  19. Remove from Oven and Water Bath: Take the cheesecake out of the oven and carefully lift it from the water bath.
  20. Cool to Room Temperature: Allow the cheesecake to cool completely at room temperature before refrigerating.
  21. Refrigerate: Cover the cheesecake and refrigerate for at least 4 hours or preferably overnight to set completely before slicing and serving.

Notes

  • Ensure cream cheese and eggs are at room temperature to prevent lumps in the batter.
  • Wrapping the springform pan with foil is essential to avoid water leaks during the water bath bake.
  • Do not overmix after adding cream and Irish cream to keep the batter light and prevent cracks.
  • The water bath helps maintain a moist heat, preventing the cheesecake from cracking and ensuring an even bake.
  • Letting the cheesecake cool slowly in the oven helps avoid sudden temperature changes that can cause cracks.
  • You can substitute Bailey’s Irish Cream with any other liqueur or omit it for a non-alcoholic version.
  • Use a sharp knife wiped between cuts for clean slices when serving.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/easy-cream-cheesecake-recipe/