Million Dollar Cream Cheese

This rich and creamy Million Dollar Cream Cheese Cake has become my go-to dessert for special occasions and cozy nights in. The buttery graham cracker crust paired with a melt-in-your-mouth filling creates a perfect balance that makes every bite irresistible. It strikes a beautiful balance between sweet and tangy thanks to the hint of lemon juice, making it a standout cheesecake recipe.

Ingredients

• Graham cracker crumbs: two cups for a buttery and crunchy base choose finely ground crumbs for the best texture
• Unsalted butter: half a cup melted to hold the crust together and add richness use good quality butter for better flavor
• Granulated sugar: three tablespoons divided for both crust and filling to balance sweetness throughout
• Cream cheese: four 8-ounce packages softened to room temperature for a smooth creamy filling full fat gives the best texture
• Large eggs: four at room temperature to help the filling set perfectly without cracking
• Sour cream: one cup adds creaminess and subtle tang to keep the filling lush
• Heavy cream: half a cup enriches the filling for that melt-in-your-mouth silky texture
• Pure vanilla extract: one tablespoon to enhance the flavor without overpowering
• Fresh lemon juice: one tablespoon brings brightness to brighten the rich cream cheese filling naturally

Step-by-Step Instructions

Preheat and prepare the pan:

Preheat your oven to 325 degrees Fahrenheit. Wrap a 9-inch springform pan with foil to prevent leaks and grease it well. This step ensures the cheesecake doesn’t stick and the water bath works properly.

Make and bake the crust:

Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly and evenly into the bottom of the prepared pan to form a solid base. Bake for 10 minutes until set then cool slightly while you prepare the filling.

Beat the cream cheese and sugar:

Using a stand mixer or hand mixer, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until the mixture becomes light and fluffy. This is key for an airy texture in your cheesecake.

Add eggs slowly:

Add the eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing here to keep a silky filling and prevent cracks.

Incorporate remaining ingredients:

Mix in the sour cream, heavy cream, vanilla extract, and lemon juice gently. Be careful not to overwork the batter to maintain its smooth consistency.

Pour filling and prepare water bath:

Pour the cheesecake filling over the baked crust and smooth out the top. Place the springform pan inside a larger roasting pan. Pour hot water halfway up the sides of the springform pan to create a water bath, which helps maintain even heat and moisture.

Bake the cheesecake:

Bake for 60 to 70 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan. This ensures a creamy texture once chilled.

Cool gradually:

Turn off the oven and slightly crack the door open, leaving the cheesecake inside for one hour. This gradual cooling prevents cracking.

Chill before serving:

Remove the cheesecake from both the oven and water bath. Let it cool completely on a wire rack, then refrigerate for at least six hours or overnight to allow flavors to develop and set perfectly before slicing.

Save

My favorite part is the graham cracker crust. It brings just the right amount of buttery crunch that contrasts the creamy filling. One year my family helped me make this cake for Christmas, and after all the baking fun, we gobbled it up while watching the holiday movies. It always brings back warm memories.

Storage Tips

Store leftover cheesecake in the refrigerator covered tightly with plastic wrap or in an airtight container. It will keep well for up to five days. If you want to save it longer, wrap it securely and freeze it for up to three months. Thaw overnight in the fridge before serving.

Ingredient Substitutions

You can swap graham cracker crumbs with digestive biscuits or vanilla wafers for a slightly different crust flavor. Light sour cream or Greek yogurt can replace regular sour cream but may alter the texture slightly. Use full-fat cream cheese for best results instead of low-fat versions which can be too soft for baking.

Serving Suggestions

Serve slices topped with fresh berries, a drizzle of chocolate or caramel sauce, or a dollop of whipped cream. It also pairs wonderfully with a hot cup of coffee or tea for an indulgent treat anytime.

Cultural Context

Cheesecake, with origins tracing back to ancient Greece, evolved through centuries, becoming distinctly American with the addition of cream cheese in the late 1800s. The graham cracker crust was introduced in the US in the early 20th century and has since become the iconic base for many cheesecake recipes. This million dollar version combines classic elements with a luscious twist to keep the tradition alive.

Recipe FAQs

→ What is the purpose of the water bath during baking?

The water bath helps maintain gentle, even heat around the dessert, preventing cracks and ensuring a smooth, creamy texture.

→ Can I prepare this dessert ahead of time?

Yes, chilling it overnight enhances the firmness and flavor, making it perfect for preparing in advance.

→ Why use room temperature ingredients for the filling?

Room temperature ingredients blend more smoothly, resulting in a light, fluffy filling without lumps.

→ What type of crust works best for this dessert?

A buttery graham cracker crust provides a crisp, flavorful base that complements the creamy filling beautifully.

→ How do I know when the dessert is done baking?

The center should be slightly jiggly while the edges look set; this indicates a perfectly creamy texture upon cooling.