Description

This Cream Cheese Cake is a decadent dessert that’s smooth, creamy, and absolutely irresistible. With a buttery graham cracker crust, luscious cream cheese filling, and a caramelized top, it’s perfect for any occasion. Whether you’re serving it at a dinner party or enjoying a slice with coffee, this cake is sure to impress!

Ingredients

Scale

2 cupscrushed graham crackers
6 tbspunsalted butter, melted
2 tbspgranulated sugar (for the crust)
16 oz(2packages) cream cheese, softened
3/4 cupgranulated sugar (for the filling)
2large eggs, at room temperature
1 tspvanilla extract
1/4 cupheavy cream
2 tbspgranulated sugar (for caramelized top, optional)

Instructions

Preheat the oven to 325°F (165°C). Line a square baking pan with parchment paper, leaving an overhang for easy removal.
Mix the crushed graham crackers, melted butter, and sugar in a bowl. Press into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes, then let cool.
In a mixing bowl, beat the cream cheese until smooth. Add sugar and beat until fully combined.
Mix in the eggs one at a time, followed by the vanilla extract and heavy cream, until the batter is silky smooth.
Pour the filling over the cooled crust, spreading evenly. Bake for 35-40 minutes or until the edges are set but the center is slightly jiggly.
Turn off the oven and let the cake cool inside with the door slightly ajar for 30 minutes.
(Optional) Once cooled, sprinkle sugar over the top and caramelize using a kitchen torch or under the broiler until golden and crisp.
Chill in the refrigerator for at least 4 hours or overnight. Slice into squares and serve.

Notes

For added flavor, mix a pinch of cinnamon into the crust.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 1 month.
A water bath during baking ensures the creamiest texture and prevents cracking.
If you prefer a softer top, skip the caramelization step and enjoy the cake as-is.