cheesecake recipe using 1 package cream cheese

Single Package Success: A Cream Cheese Cheesecake Recipe

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Welcome to our tasty cream cheese cheesecake recipe. It’s easy enough for beginners but divine enough for any dessert lover. With just one cream cheese pack, you can make a creamy, rich cheesecake. It’s as good as what you’d find in New York’s top delis.

Our recipe mixes graham cracker crust with eggs, sugar, and more to make a perfect blend. The crust mixes graham cracker crumbs, butter, sugar, and just a bit of cinnamon. After baking, this base is ready for our cream cheese filling.

The filling is where the real magic happens. Cream cheese is blended with sugar, flour, and more until smooth and light. Adding eggs and cream makes it velvety and delicious. Everyone will love it.

To get the creamiest cheesecake, we bake it in a water bath. This step, along with using the right kind of pan and foil, prevents cracks. Baking takes time, but the result is worth it. Then, it needs to cool and chill before serving.

Ready to make the best cream cheese cheesecake you’ve tried? Don’t go anywhere! We’ll soon tell you all you need to know about the crust and filling. Get ready for a sweet adventure!

Ingredients and Instructions for the Crust

The crust is a key part of any good cheesecake. A graham cracker crust gives a nice crunch and a bit of sweet taste. This goes really well with the creamy filling. Here’s a simple way to make the crust for your cheesecake:


  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon


First, turn your oven on to 350°F. Then, make sure to grease a 9-inch springform pan.

  1. Combine graham cracker crumbs, melted butter, sugar, salt, and cinnamon in a bowl. Mix until everything is well combined.
  2. Put this mixture into the pan. Press it down using a spoon or the bottom of a glass. Make sure it spreads out and packs down evenly to form the crust.
  3. Bake it for 10 minutes. This baking step sets the crust and turns it golden.
  4. When the crust is ready, take it out to cool. Only add the cheesecake filling once it’s completely cool.

Now that your graham cracker crust is ready, it’s time for the creamy cheesecake filling. But first, take a look at the tasty picture below.

“The graham cracker crust adds a delightful crunch and a hint of sweetness that perfectly complements the creamy filling.”

Don’t forget: a good crust is the base of a great cheesecake. With this recipe and clear steps, your cheesecake will have a yummy foundation.

Ingredients and Instructions for the Filling

The heart and soul of a cream cheese cheesecake is its filling. It creates the creamy texture and rich flavor. Here’s a guide to make the perfect cream cheese filling:


  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Seeds of 1 vanilla bean
  • 3 large eggs
  • 1/4 cup heavy cream


  1. Start by beating the cream cheese in a large bowl until it’s smooth and creamy.
  2. Next, add sugar, flour, salt, and vanilla seeds. Beat until the mixture is light and smooth.
  3. Beat in the eggs, one at a time. Make sure to scrape the sides of the bowl to mix everything well.
  4. Lastly, pour in the heavy cream. Mix everything together thoroughly.
  5. Spread the filling over the prepared crust evenly, filling gaps as needed.

With the filling prepared, it’s time to bake. Follow these steps for a delicious cheesecake:

  1. Preheat your oven to 325°F (163°C).
  2. Set the cheesecake in a water bath in the oven. The water should be halfway up the sides.
  3. Bake for around 2 hours. The cheesecake should be slightly wobbly in the center when it’s done.
  4. After baking, let the cheesecake cool slowly for about an hour in the oven with the door ajar.
  5. Finally, cool it completely on a rack at room temperature. Then, refrigerate for 4-8 hours or overnight to set firmly.
Prep Time Cook Time Cooling Time Total Time
20 minutes 2 hours 5-6 hours 7-8 hours

cream cheese filling recipe

After chilling your cheesecake, get ready to impress. Top with fresh fruits, chocolate, or caramel. This cheesecake is perfect for any celebration.


This cream cheese cheesecake recipe is the ultimate indulgence. It has a dense, rich, and creamy texture similar to those in New York delis. It’s easy for beginners, needing just one cream cheese package.

The graham cracker crust gives a buttery, sweet taste against the cream. Baking it in a water bath makes the top smooth. After 4-8 hours in the fridge, it’s ready to enjoy plain or with toppings.

Enjoy this top cheesecake recipe. It’s simple and guarantees a rich, creamy dessert. With one cream cheese pack, it’s as good as New York deli cheesecakes. Make it following the steps for a dessert everyone will love. Whether plain or with toppings, it’s a hit. Taste the creamy goodness by making it today!


How many servings does this cream cheese cheesecake recipe yield?

This cheesecake recipe makes enough for 8-10 people. The number depends on the slice sizes.

Can I use a different type of crust for this cheesecake?

Sure! Even though we suggest a graham cracker crust, feel free to try others like cookie or nut crusts.

Can I use low-fat cream cheese for this recipe?

Yes, but using full-fat cream cheese is advised. Low-fat may change the texture and flavor of your cheesecake.

How long does it take for the cheesecake to set in the refrigerator?

For it to set fully, chill the cheesecake for at least 8 hours. It’s even better if you leave it refrigerated overnight.

Can I freeze this cream cheese cheesecake?

Certainly. To freeze, tightly wrap in plastic and foil. It will keep well for 3 months. Thaw in the fridge before eating.

What can I top the cheesecake with?

Top your cheesecake with fresh berries, a fruit compote, chocolate ganache, or even whipped cream. Choose whatever you like.

Can I make this cheesecake without a water bath?

A water bath helps, but it’s not a must. Skipping it might lead to minor cracks. Yet, your cheesecake will still be tasty.

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