This Million Dollar Cream Cheese Cake is the ultimate rich and creamy dessert with a buttery graham cracker crust and a velvety smooth filling. Every bite melts in your mouth, delivering a perfectly balanced sweetness and a luxurious texture that tastes like it came straight from a high-end bakery.
Why You’ll Love This Recipe
Incredibly rich, smooth, and creamy texture
Simple ingredients that are easy to find
Perfect balance of sweetness and tanginess
Ideal for holidays, birthdays, and special occasions
Make-ahead friendly and even better the next day
Customizable with your favorite toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
For the filling:
24 ounces cream cheese, softened (3 packages, 8 ounces each)
1 cup granulated sugar
1 cup sour cream, room temperature
3 large eggs, room temperature
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
¼ teaspoon salt
For the topping (optional):
1 cup sour cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Directions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan. Use the back of a measuring cup to compact it evenly.
Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2–3 minutes.
Add the sugar and continue mixing until fully incorporated and smooth.
Mix in the sour cream, flour, salt, and vanilla extract until combined.
Add the eggs one at a time, mixing on low speed just until incorporated. Do not overmix to avoid cracks.
Pour the filling over the cooled crust and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake for 55–70 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove from the oven and allow it to cool completely at room temperature.
Refrigerate for at least 4 hours, preferably overnight.
If using the topping, mix sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake before serving.
Servings and timing
Servings: 12 slices
Prep time: 20 minutes
Bake time: 55–70 minutes
Cooling time: 1 hour in oven + 4 hours refrigeration
Total time: Approximately 6 hours
Variations
Add a raspberry or strawberry compote on top for a fruity twist.
Drizzle with chocolate ganache for extra indulgence.
Fold ½ cup mini chocolate chips into the batter.
Add lemon zest for a fresh citrus flavor.
Swirl caramel sauce into the batter before baking.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days.
For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Cheesecake is best served chilled. If you prefer a softer texture, let it sit at room temperature for 20–30 minutes before serving. Do not microwave, as this can alter the texture.
FAQs
How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and allow the cheesecake to cool gradually in the oven with the door slightly open.
Can I make this cheesecake ahead of time?
Yes, it’s actually better when made a day in advance because it has time to fully set and develop flavor.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the richest texture, but low-fat can be used with a slightly lighter result.
Do I need a water bath?
This recipe does not require one, but you can use a water bath for extra insurance against cracks.
How do I know when the cheesecake is done?
The edges should be set, and the center should still have a slight jiggle when gently shaken.
Can I use a different crust?
Yes, you can substitute digestive biscuits, vanilla wafers, or even chocolate cookie crumbs.
Why must the ingredients be at room temperature?
Room temperature ingredients blend more smoothly, preventing lumps in the batter.
Can I add fruit inside the batter?
Yes, but fold gently and avoid adding too much moisture to maintain structure.
How long should I chill the cheesecake?
At least 4 hours, but overnight is ideal for best texture and flavor.
Can I freeze the whole cheesecake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months.
Conclusion
This Million Dollar Cream Cheese Cake truly lives up to its name. With its buttery crust and ultra-creamy filling, it delivers a luxurious dessert experience that feels special enough for celebrations yet simple enough to make anytime. Once you try it, it’s sure to become a go-to recipe in your kitchen.
Million Dollar Cream Cheese Cake is an ultra-rich and velvety cheesecake with a buttery graham cracker crust and a luxuriously smooth filling. Perfectly balanced between sweet and tangy, this indulgent dessert tastes bakery-quality and is ideal for special occasions.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar (for crust)
24 ounces cream cheese, softened
1 cup granulated sugar (for filling)
1 cup sour cream, room temperature
3 large eggs, room temperature
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup sour cream (optional topping)
2 tablespoons powdered sugar (optional topping)
1/2 teaspoon vanilla extract (optional topping)
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan.
Bake crust for 10 minutes. Remove and cool slightly.
Beat cream cheese until smooth and creamy.
Add sugar and mix until fully incorporated.
Mix in sour cream, flour, salt, and vanilla extract until smooth.
Add eggs one at a time, mixing on low speed just until combined.
Pour filling over cooled crust and smooth the top.
Bake for 55–70 minutes until edges are set and center is slightly jiggly.
Turn off oven and crack the door open. Cool cheesecake inside for 1 hour.
Remove and cool completely at room temperature.
Refrigerate at least 4 hours or overnight.
If using topping, mix sour cream, powdered sugar, and vanilla. Spread over chilled cheesecake before serving.
Notes
Use room temperature ingredients for a smooth batter.
Do not overmix to prevent cracking.
Cooling gradually in the oven helps avoid surface cracks.
Overnight chilling provides best texture and flavor.
