Classic Cream Cheese Cake

This Classic Cream Cheese Cake is rich, dense, and smooth with a subtle tang that makes every bite memorable. It’s my favorite go-to when I want a timeless dessert that never fails to impress. Whether I top it with fruit, whipped cream, or just enjoy it plain, this cake always delivers that luxurious, velvety texture I love.

Why You’ll Love This Recipe

I love how elegant yet simple this cake is. The ingredients are basic, but when combined, they create a dessert that tastes like it came from a bakery. There’s no need for fancy skills or tools—just a few steps and some patience while it bakes. It’s perfect for holidays, birthdays, or anytime I want to treat myself and others to something truly special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream

• All-purpose flour

• Vanilla extract

• Salt

• Butter, for greasing the pan (optional)

• Graham cracker crust or cake pan lined with parchment (depending on preference)

Directions

1. I preheat the oven to 325°F and prepare my baking pan by greasing it or lining it with parchment paper.

2. In a large mixing bowl, I beat the softened cream cheese until smooth and creamy.

3. I gradually add in the sugar and beat until fully incorporated and fluffy.

4. I add the eggs one at a time, beating well after each addition.

5. I stir in the sour cream, vanilla extract, flour, and a pinch of salt until the batter is completely smooth.

6. I pour the batter into the prepared pan and smooth the top with a spatula.

7. I bake for 50–60 minutes, or until the center is set and the edges are slightly golden.

8. I turn off the oven and let the cake sit inside with the door slightly open for 30 minutes to prevent cracking.

9. I cool it completely at room temperature, then refrigerate for at least 4 hours—or overnight—for best texture.

Servings and timing

This cake serves 8–10 slices. Prep takes me about 15 minutes, and bake time is 50–60 minutes. After cooling and chilling, I plan for at least 5–6 hours total time, especially if I’m making it ahead.

Variations

Sometimes I use a graham cracker crust to give the cake more texture and flavor. I’ve also added a swirl of raspberry or blueberry preserves before baking for a fruity twist. If I want a citrus version, I add lemon zest and a bit of juice for a bright finish.

Storage/Reheating

I store the cake in the fridge, covered, for up to 5 days. It actually tastes even better the next day once the flavors settle. I never reheat it—it’s best served chilled or at room temperature. For longer storage, I freeze slices individually, wrap them well, and thaw overnight in the fridge.

FAQs

Can I use low-fat cream cheese?

I can, but I prefer full-fat cream cheese for the best texture and richness. Low-fat versions may make the cake softer or less creamy.

What if my cake cracks on top?

It still tastes amazing. I usually cover any cracks with fruit or whipped cream if I want it to look picture-perfect.

Can I make this without sour cream?

Yes, I sometimes substitute plain Greek yogurt and it works well, though the flavor and texture are slightly different.

Do I need a water bath?

Not for this classic version, but I can use one if I want a super smooth top with fewer chances of cracking.

How do I know it’s done baking?

The edges should be slightly puffed, and the center should jiggle just a little. It will firm up as it cools.

Conclusion

This Classic Cream Cheese Cake is one of those timeless desserts I never get tired of making—or eating. With its smooth texture, rich flavor, and endless topping options, it’s the kind of cake that turns any occasion into something special. Whether I serve it plain or dressed up, it’s always a hit.