Friends, behold the simplest, tastiest easy cheesecake in my opinion! It is creamy and can be topped with just about any fruit you desire. This is a great dessert if you need to do something in a short amount of time.
All you will need for this cheesecake is a graham cracker crust, cream cheese, sour cream, sugar, eggs, salt, and vanilla extract.
Making the cheesecake filling
First things first, make sure you preheat your oven to 375 degrees. You will start by adding both cream cheese packages, sugar,vanilla, and a dash of salt in a mixing bowl. In a separate bowl, you will want to beat the eggs so when they are added they are already beaten together like the below picture. Add the beaten eggs to the rest of the stuff in the bowl.
Using an electric mixer, or you can do this by hand if you would like, mix all the ingredients together until the cheesecake filling is smooth and not chunky.
Once you are done mixing the filling, uncover your graham cracker crust. Slowly pour the filling into the graham cracker crust making sure it is full to the top. You can use a rubber frosting spreader to even it out. Once the filling is in you will put in the preheated oven for 30 minutes, or until the center doesn’t giggle.
Making the cheesecake topping
While the cheesecake is cooking you will want to make the topping you add once it is done. In a separate, clean blow, add your sour cream, vanilla, and sugar.
Again, using the electric mixer, mix until the topping is smooth and creamy. Wait for the cheesecake to be done to add on top.
As soon as the cheesecake is done, pull it out of the oven and turn your oven up to 475 degrees. Carefully pour the and spread the topping over the cooked cheesecake. Only cover it enough to cover the filling, don’t go over the crust like I accidentally did.
Put it back in the oven once it reaches 475 degrees for 5-6 minutes. You don’t want it brown or burnt on the top.
- 2 8 oz Cream cheese
- 2 Eggs
- 1/2 cup Sugar
- 1/2 tsp Vanilla extract
- 1 pinch salt
- 9 oz Graham cracker crust
- 1 1/2 cups Sour Cream It is a normal 1 lbs. container
- 5 tbsp Sugar
- 1/2 tsp Sugar
Preheat oven to 375 degrees.
In a large bowl add the 2 8 oz. cream cheeses. Add the sugar, vanilla, and eggs. For the eggs, beat them in a separate small bowl before adding them. Don't add them whole.
Mix all the ingredients together using an electric mixer until it is smooth and creamy.
Add the filling to the graham cracker crust and bake in the oven for 30 minutes at 375 degrees.
In a clean bowl, add the sour cream. Remember, 1 1/2 cups is just 1 lbs. of sour cream. Add the sugar and the vanilla on top.
With the cleaned electric mixer, mix all the ingredients together until smooth and creamy.
Pull the cheesecake out after 30 minutes and turn the oven up to 475 degrees. Note: the cheesecake should not be giggly in the middle.
Slowly pour the topping over the cooked cheesecake, lightly spreading to evenly cover the cheese.
Place back in the oven at 475 degrees for 5 minutes
Cool and enjoy!
And that is it! Once it is done, let it chill in the fridge for a few hours before serving and enjoying! Leave your questions and comments below.