Rating: 4.7 stars
64 Ratings
  • 5 star values: 51
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

Recipe Summary

prep:
20 mins
additional:
5 hrs 25 mins
total:
5 hrs 45 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F.

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  • Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.

  • Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

  • 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Tips

Kraft Kitchens Tips

SIZE-WISE

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

NOTE

Reduce oven temperature to 300 degrees F if using a dark nonstick springform pan.

SPECIAL EXTRA

Top with fresh fruit just before serving.

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Reviews (39)

Most helpful positive review

Rating: 4 stars
07/03/2013
this was an easy and great tasting cheesecake. My family loved it and it was easy to make Read More
(27)

Most helpful critical review

Rating: 3 stars
01/02/2019
actually 3.5 stars. Great basic cheesecake. Hearty! and yes my jiggled when i took it out the next morning it was firm. and yes i had a brown top maybe i should have covered mid way with tin foil? Anyway this makes a large cheese cake. i had to move to a bigger pan. halfway through cooking it had risen so much i thought it would overflow in oven but it did not. it went down while cooling. needed more crust though. i'd make again and add in some filling. i dont like super sweet so this worked for me. Read More
64 Ratings
  • 5 star values: 51
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/03/2013
this was an easy and great tasting cheesecake. My family loved it and it was easy to make Read More
(27)
Rating: 5 stars
03/22/2014
OMG... the best! Family thought I did this on my own. Hahaha..... I followed the recipe. Soooo.... it is mine. Read More
(11)
Rating: 5 stars
07/08/2014
This was a good basic cheesecake recipe. Liked it a lot. Read More
(6)
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Rating: 5 stars
11/29/2015
Turned out great! Little changes I made "Added 16 oz Sour Cream 1/3 cup sugar and tad bit more vanilla extract" also used oreos and ginger snap cookies as a base instead of the graham (olive oil mixed in the crushed cookies) approx 40 cookies. Read More
(5)
Rating: 5 stars
05/16/2014
My everyday favorite. Taste was fab but how can I avoid the brownish top. Read More
(5)
Rating: 5 stars
05/17/2015
Shamefully easy and delicious. I am now because of this recipe know for my cheesecakes! I love this recipe and have made many versions of it using this as my base. Thanks so much for posting it Read More
(2)
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Rating: 5 stars
06/24/2016
Followed recipe exactly except that I subbed crushed gluten free animal crackers for the crust. It was easy and delicious. Everyone who had some agreed it was delicious. I am making it again for my daughter's birthday. HalleluYAH:) Oh and I used all organic ingredients. Coconut sugar instead of white sugar. Read More
(2)
Rating: 5 stars
11/02/2017
This was very simple and my family loved it. I made the base just as instructed. The cheesecake part I half all the ingredients (small family) and it turn out perfect. I topped mine with blueberries. Read More
(2)
Rating: 5 stars
01/01/2018
I made this simple basic cheesecake for dessert on Christmas Eve. Topped with cherry pie filling this is always a special occasion dessert with the added bonus of being extremely easy to make and absolutely delicious. It s always a hit. Read More
(1)
Rating: 3 stars
01/02/2019
actually 3.5 stars. Great basic cheesecake. Hearty! and yes my jiggled when i took it out the next morning it was firm. and yes i had a brown top maybe i should have covered mid way with tin foil? Anyway this makes a large cheese cake. i had to move to a bigger pan. halfway through cooking it had risen so much i thought it would overflow in oven but it did not. it went down while cooling. needed more crust though. i'd make again and add in some filling. i dont like super sweet so this worked for me. Read More