Today I will share with you my ultimate graham cracker cheesecake recipe. It is super easy to make and foolproof! Not to mention I’ve added my own twist to make it even more appetizing and eye-catching!
What Do You Need To Make This Easy Graham Cracker Cheesecake
This is a really easy cheesecake recipe that is relatively quick to make too. Most of the time is spent waiting for the cheesecake to cool, but at least it doesn’t require a ton of effort.
This cheesecake has two elements: the graham cracker crust and the cheesecake batter.
The crust is very easy to make. You only need graham crackers and softened butter. You can crush the crackers in a food processor or use a rolling pin and zip-lock bag. Just ensure your crumbs are uniform in texture.
The second component of this baked cheesecake recipe is the filling. I love to make it using mostly vanilla batter with dollops of chocolate batter swirled in.
The most important thing to remember when making a baked cheesecake is that it should be completely baked. There are too many risks involved with eating undercooked cheesecake.
And that’s all that there is to it! This baked graham cracker cheesecake is perfect for any occasion and works well with almost any topping. But personally, I love serving it as is! It makes a beautiful centerpiece!
How To Properly Cool A Cheesecake
You must be patient while cooling your baked graham cracker cheesecake. It is a time-consuming task, but at least it doesn’t require a ton of work.
Once the cheesecake is fully baked, switch off the oven. Open the door an inch or so. Then, leave the cheesecake to cool slowly for an hour.
After 1 hour, remove the cheesecake from the cooling oven. Place it on a wire rack at room temperature, and leave it to cool for another hour.
Only when it is completely cooled to room temperature can you wrap the entire pan with plastic. Place the cake pan inside the fridge and leave it to set for at least 4 hours.
This slow cooling technique prevents your cheesecake from being exposed to sudden temperature changes and drafts. This ultimately helps prevents them from sinking in and cracking.
Tips And Tricks For This Vanilla-Chocolate Graham Cracker Cheesecake
- Always use room-temperature ingredients. They mix together a lot better and will make a lump-free batter. It could also help prevent you from overmixing the batter (trying to get rid of the lumps).
- When making the crust, you can also press some of the crumb mixture up against the sides of the cake pan. This will add more texture to every bite of cheesecake.
- You have to pre-bake the crust. If you don’t, the graham crackers will become soggy once the cheesecake batter is added and baked. Pre-baking helps create a crisper and more flavorful crust. Not to mention, a beautiful golden brown crust just looks so much better than a pale one.
- If you overmix the batter, it will cause the cheesecake to sink in.
- Your cheesecake is fully baked once it has reached an internal temperature of 165ºF (74ºC) or when it passes the jiggle test.
- You can serve this graham cracker cheesecake immediately or store it for later. Place the cheesecake or slices in an airtight container. Then, store it in the fridge for 4 days.
- You can also freeze cheesecake. Wrap the airtight container or wrapped slices with a layer of foil. This layer will help protect the fluffy cheesecake from freezer burn. Eat the cheesecake within 1 month of freezing.
Why did my graham cracker cheesecake form a big crack?
Cracks in the top of the cheesecake are caused by a couple of things, mainly incorrect cooling techniques. It could also be because you overmixed the batter, or because the cake pan wasn’t lubricated properly.
What cream cheese is best for baked cheesecakes?
I always use full-fat cream cheese. It creates the best flavor and creamy texture. You can use low-fat alternatives, but I’ve found they don’t work as well.
More Dessert Recipes
VANILLA-CHOCOLATE GRAHAM CRACKER CHEESECAKE
For the graham cracker crust
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, softened
For the vanilla-chocolate cheesecake batter
- 8 ounces full-fat cream cheese, softened at room temperature softened
- ⅓ cup granulated white sugar,
- 2 large eggs, room temperature
- 1 tbsp cake flour
- 1 tsp vanilla extract
- ¼ cup chocolate syrup, room temperature
Make the graham cracker crust
- First, preheat your oven to 360ºF (180ºC). Line a 9-inch springform cake pan with non-stick baking paper. Then, spray the sides with baking or cooking spray, or brush it with some melted butter. Set it aside.
- You will have to make the cheesecake crust first. Add the graham crackers to a food processor. Then, blend it until you have a uniform fine crumb.
- Add the softened butter. Keep mixing the two ingredients until you have a uniform crust.
- Press the crumbs tightly into your lined springform cake pan. Use the back of a flat measuring cup to make the crust level and pack it tightly.
- Pre-bake the graham cracker crust for roughly 8 minutes or until it starts to get some color.
- Remove it from the oven and leave it on a cooling rack at room temperature. It should be completely cooled before adding the cheesecake batter.
Make the cheesecake batter
- To start, combine the cream cheese and sugar in a large mixing bowl. Beat them together well for about 5 minutes. The mixture should be creamy, soft, and lump-free.
- Then, add one egg to the batter. Mix it in at medium speed. When it is almost completely incorporated, add the second egg. Beat it in well.
- Next, whisk in the flour and vanilla extract.
- Remove 2/3 cup of cheesecake batter and place it inside a separate small bowl.
- Add the chocolate syrup to the 2/3 cup batter. Mix it in very well to make the chocolate cheesecake batter.
Assemble and bake the cheesecake
- Gently pour the vanilla cheesecake batter into the cooled pre-baked crust.
- Then, drop dollops of chocolate batter over the vanilla batter.
- Use a clean butter knife to stir the two colors together. You will create zig-zag swirls that look like marble.
- Once you are happy with the pattern, place the cheesecake in the oven. Bake it for roughly 30-40 minutes, or until it is set.
- Then, allow it to cool completely (see the section on cooling cheesecake). Once cooled, wrap the entire pan and leave it in the fridge to set for at least 4 hours.