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Favorite Easy Delicious Cheesecake

The eas­i­est, creami­est, most deca­dent­ly deli­cious and per­fect cheese­cake recipe you will ever make or eat! Hands down! Cream cheese nev­er tast­ed so good!

Easy Delicious Cheesecake dessert
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For my fam­i­ly, my Easy Deli­cious Cheese­cake is the stan­dard all oth­er cheese­cakes are mea­sured by. It’s one of our favorite desserts for birth­days, hol­i­days and spe­cial occasions. 

My recipe IS a baked cheese­cake, but noth­ing about it is traditional. 

A cou­ple of my kids won’t eat any oth­er cheese­cake – only this one. I’ve nev­er had a guest that didn’t feel this beau­ti­ful dessert is absolute­ly scrump­tious and want the recipe. I’m guess­ing you’re not only going to love how sim­ple it is, but will enjoy the rich, creamy fla­vor as much as we do! 

easy delicious cheesecake dessert

What is Cheesecake?

Is it a pie? Is it a cake? The jury’s still out out. There are so many dif­fer­ent opinions.

Cheese­cake is one of those things that peo­ple are very par­tic­u­lar about. There are the purists for whom only a tra­di­tion­al New York cheese­cake will do. And then, there are those who don’t want to be tied to the oven and opt for com­plete­ly no-bake cheese­cake options.

The agreed givens seem to be:

  • Cheese­cake has a crust, usu­al­ly made from gra­ham crack­ers, cook­ies or pastry.
  • It has a creamy cheese­cake bat­ter fill­ing con­sist­ing of cream cheese, eggs and/or cream. The fill­ing can be baked or no bake.
  • Per­fect cheese­cakes have top­ping. It can be fresh or canned fruit, choco­late in any form, nuts or even caramel. If it’s sweet and you can dream it, it can be topping.
  • Cheese­cakes can be dif­fer­ent sizes and shapes. You can make 10 inch rounds in a spring­form pan for this cheese­cake recipe. Or, you can make them in ramekins or my quick and easy favorite, a 9x13 pan. Vari­ety in size and shape seems to be anoth­er agreed upon constant.
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5 Reasons this Simple Cheesecake is THE Best

  1. Besides being deca­dent­ly deli­cious, lus­cious and creamy it’s also super easy to mix up and assemble.
  2. My sim­ple cheese­cake can be baked in a reg­u­lar 9x13 cake pan or spring­form pans (one 10-inch or two 6‑inch).
  3. There’s no need to wor­ry about a water bath in the oven. 
  4. And, it’s made with lim­it­ed ingre­di­ents: 3 for the crust, 4 for the fill­ing and 3 for the sour cream topping. 
  5. You will lit­er­al­ly have it baked and in the fridge, cool­ing, in about 45 min­utes! Eas­i­est cheese­cake ever! 
Easy Delicious Cheesecake dessert

The Ingredients

  • yel­low cake mix
  • eggs, room temperature
  • but­ter, room temperature
  • full fat cream cheese, room temperature
  • sug­ar
  • vanil­la
  • sour cream
  • option­al dec­o­ra­tions and top­pings: berries, fruit, canned pie fill­ing, choco­late driz­zles or curls, pecans and caramel drizzle
easy delicious cheesecake dessert

How to Make an Easy Delicious Cheesecake

My easy, deli­cious cheese­cake recipe is made in three sim­ple stages – crust, cheese­cake bat­ter fill­ing and topping. 

Make the Crust

The crust real­ly sets this lus­cious dessert apart from the crowd. It bakes up to be some­thing like a soft, chewy sug­ar cook­ie and it’s so easy to make. A yel­low cake mix, a lit­tle but­ter and an egg are all you’ll need to whip up this sweet, ten­der crust. Buzz it togeth­er with a mix­er. Press it into the bot­tom of a 9×13 bak­ing pan or a *10″ spring­form pan. Then set the crust aside, while you move on to your filling.

crust collage

Make the Cheesecake Batter Filling

Mix­ing the fill­ing is what you would expect, if you make a lot of cheese­cake. Beat togeth­er cream cheese with eggs, sug­ar and vanil­la. Pour the fill­ing over the crust in your bak­ing pan. Bake cheese­cake at 350° until the fill­ing is set. There will only be min­i­mal, if any, browning.

Making the filling and baking it

Make the Topping

The top­ping for my easy, deli­cious cheese­cake is anoth­er unique fea­ture of this recipe. Whip togeth­er the sour cream, sug­ar and vanil­la. Spread the top­ping over the baked dessert, short­ly after it is removed from the oven. The cheese­cake will still be warm.

sour cream layer

Chilling the Cheesecake Before Serving

Once the sour cream top­ping lay­er is gen­tly smoothed over the top of the warm cheese­cake, it’s time to refrig­er­ate it. The yum­my dessert will need to cool and let the cream cheese fill­ing set up for at least 4 hours, before serving.

I like to set the *cool­ing rack in the fridge, then set the cheese­cake on top of it. Allow­ing the cool air to cir­cu­late around it on all sides helps to cool it more quick­ly and evenly.

When the cheese­cake is com­plete­ly set and cold, it’s ready to be sliced and served. Choose the dec­o­ra­tive top­pings you want and use them to com­plete the entire Easy Deli­cious Cheese­cake or to dec­o­rate indi­vid­ual slices as they are served.

easy delicious cheesecake with raspberries and blueberries decorating the right side

Decorating or Topping Your Cheesecake

  • Cre­ate your beau­ti­ful cheese­cake design with fresh fruit. 
  • Or opt to spoon on thick, fruit-stud­ded pie filling. 
  • Driz­zle on choco­late and caramel with sprin­kles of nuts. 
  • Pile it high with choco­late curls.

My Easy Deli­cious Cheese­cake is a recipe that will stay at the front of your recipe box. It will be request­ed, often, and it’s a recipe you’ll make, again and again!


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easy delicious cheesecake with raspberries and blueberries decorating the right side

Easy, Delicious Cheesecake

  • Author: Glen­da Embree
  • Total Time: 40 min­utes
  • Yield: 12-18 serv­ings 1x


This extra­or­di­nar­i­ly easy and deli­cious dessert has a “cook­ie” crust that sets it far and above any cheese­cake you’ve ever eat­en.  You’ll have it baked and chill­ing in about 40 min­utes, from start to fin­ish.  Once you’ve tried it, all oth­er cheese­cakes will be mea­sured against this beauty!


Units Scale
  • For the Crust:
  • 1 yel­low cake mix
  • 5 Table­spoons but­ter, room temperature
  • 1 large egg, room temperature

For the Fill­ing:

  • 2 (8 oz) pkgs full fat cream cheese, room temperature
  • 2 large eggs, room temperature
  • 3/4 cup sugar
  • 1 Table­spoon home­made vanil­la (or oth­er high-qual­i­ty vanilla)

For the Sour Cream Top­ping:

  • 2 cups sour cream
  • 1/4 cup sugar
  • 1 Table­spoon home­made vanil­la (or oth­er high-qual­i­ty vanilla)

Options For the Fruit/Decorative Topping:

  • Cut fresh fruit or berries of your choice
  • 1 (21oz) can fruit pie fill­ing (your choice of flavors)
  • Fudge and/or Caramel Top­ping for Drizzling
  • chopped nuts
  • whipped cream


  1. Pre­heat oven to 350 degrees.
  2. Mix cake mix, egg and but­ter for crust, with an elec­tric mix­er, until they are incor­po­rat­ed and crumbly. Press into an ungreased 9x13 pan OR an ungreased *10″ spring­form pan.  (You could try try divid­ing it between two small­er spring­form pans, too.  I would rec­om­mend 5″ or 6″.)  Set the crust aside.
  3. For the fill­ing, beat the cream cheese, eggs, sug­ar and vanil­la on medium/high speed with an elec­tric mix­er. Con­tin­ue beat­ing until the fill­ing is smooth and creamy.  Pour fill­ing over the crust in your pre­pared pan.
  4. Bake cheese­cake at 350° for 20–25 min­utes or until the cheese­cake is set in the cen­ter.  (You’ll be able to, light­ly, touch the cen­ter with your fin­ger and feel that it is no longer liquid‑y.)
  5. Remove the cheese­cake from the oven and set on a wire cool­ing rack to begin cool­ing while you mix the sour cream topping.
  6. Stir togeth­er the sour cream, sug­ar and vanil­la. When ful­ly mixed, spread the top­ping over the warm cheesecake.
  7. At this point, I place my cool­ing rack in the refrig­er­a­tor and set the cheese­cake on it.  Leave the cheese­cake in the fridge to cool and firm­ly set for at least 4 hours.  It should be cold and ful­ly set before try­ing to remove it from a spring­form pan or try­ing to cut it.
  8. Once cool, it’s time to dec­o­rate your cheese­cake and add that next lay­er of fla­vor that will ele­vate it to a tru­ly spe­cial dessert.  There are so many options for doing this:
  • The sim­plest, and a well loved option, is canned pie fill­ing.  You can add it to the entire cake or each indi­vid­ual piece as it’s sliced.  Doing them indi­vid­u­al­ly allows you to have two or three options for guests to choose from. 
  • Driz­zling fudge and caramel top­ping and sprin­kling with chopped pecans is an ele­gant and rich top­ping for a spe­cial occasion.
  • My per­son­al favorite is an arrange­ment of fresh fruit and/or berries.  Again, you can dec­o­rate the entire cake or indi­vid­ual slices.  Fresh fruit has a great bal­ance of acid­i­ty and tart­ness that’s great for cut­ting through the creamy rich­ness of this scrump­tious cheesecake.
  • Whipped cream is a dec­o­ra­tive option that is beau­ti­ful piped around the edges, whichev­er top­ping you select.

Get cre­ative and enjoy how sim­ple it is to cre­ate this deli­cious and ele­gant dessert!

  • Prep Time: 15 min
  • Cook Time: 25 min
  • Cat­e­go­ry: Dessert, Cheese­cake
  • Method: Bak­ing
  • Cui­sine: Amer­i­can

Key­words: cheese­cake, dessert

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42 thoughts on “Favorite Easy Delicious Cheesecake”

  1. Yum­m­mm! I love how you broke down the ingre­di­ents to make this SO easy to make! I loved the sour cream top­ping paired with the fruit!


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