kraft cream cheese cheesecake recipe

Written ByJenny Smyth Posted on
kraft cream cheese cheesecake recipe
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The Best kraft cream cheese cheesecake recipe

I’m so excited to share with you my favorite Kraft cream cheese cheesecake recipe. As a busy mom, I’m always on the lookout for easy and delicious desserts that can be made in no time.

This cheesecake is a game-changer, folks. It’s creamy, rich, and indulgent, but also surprisingly easy to make.

I mean, who doesn’t love a good cream cheese cheesecake? It’s the perfect treat for any occasion – whether it’s a family gathering, a potluck, or just a Tuesday night dessert.

And the best part? It’s made with just a few simple ingredients, including Kraft cream cheese, which is a staple in my pantry.

I’ve made this recipe countless times, and it never fails to impress. My kids love it, my husband loves it, and I love it even more because it’s so quick and easy to make.

In fact, I’ve lost count of how many times I’ve made this recipe in the past year alone! But don’t just take my word for it – give this recipe a try and see for yourself why it’s become a household favorite.

Kraft Cream Cheese Cheesecake

Kraft Cream Cheese Cheesecake

4.8 from 621 votes

A classic New York-style cheesecake made with Kraft cream cheese for a rich, creamy texture and a buttery graham cracker crust. This simple recipe yields a dense, smooth filling with a slight tang from the cream cheese.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 12Cuisine: InternationalCalories: 410 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

For the Filling

4 packages (8 oz each) Kraft cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour

👨‍🍳Directions

1Preheat the oven to 325°F.
2Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
3In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.
4Pour in melted butter and stir until the mixture is evenly moistened.
5Press the crumb mixture firmly into the bottom of the prepared pan, using a flat-bottomed glass to create an even layer.
6Bake for 10 minutes, then remove and let cool on a wire rack.
7In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
8Gradually add 1 cup sugar and vanilla extract, beating until well combined.
9Add eggs one at a time, beating on low speed after each addition just until blended.
10Do not overmix.
11Gently fold in sour cream and flour using a spatula until the batter is smooth and no streaks remain.
12Pour the filling over the cooled crust and spread evenly.
13Tap the pan gently on the counter to release any air bubbles.
14Place the springform pan into a large roasting pan.
15Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
16Bake at 325°F for 55 to 65 minutes, or until the edges are set and the center jiggles slightly when shaken.
17The cheesecake should have a pale golden top and no cracks.
18Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
19Remove from the water bath and let cool completely on a wire rack.
20Refrigerate for at least 4 hours or overnight before serving.
21Run a knife around the edge of the pan before releasing the springform sides.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric hand mixer or stand mixer
Spatula
Measuring cups and spoons
Roasting pan for water bath
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 410 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 135mg🧂Sodium: 380mg🌾Total Carbs: 34g🥦Dietary Fiber: 0g🍬Sugars: 26g🥩Protein: 8g

📝Notes

For a crack-free top, avoid overmixing the batter and ensure all ingredients are at room temperature. Use a water bath to maintain even baking. Let the cheesecake cool gradually in the oven to prevent sudden temperature changes. Store leftovers in the refrigerator for up to 5 days.

Watch Video Of How Kraft Cream Cheese Cheesecake Works

This Kraft cream cheese cheesecake recipe is a staple in our household. It’s perfect for family gatherings, potlucks, or just a quick dessert on a Tuesday night.

The best part? It’s ridiculously easy to make and requires only a few simple ingredients.

And let me tell you – the combination of creamy cream cheese and sweet sugar is absolute perfection.

❓ Frequently Asked Questions About Kraft Cream Cheese Cheesecake

Q1: What is the difference between Kraft cream cheese and other brands?

In my opinion, Kraft cream cheese is the best brand out there. It has a rich, creamy texture that’s hard to beat. Plus, it’s widely available at most grocery stores.

Q2: Can I use low-fat or non-fat cream cheese instead?

No, I wouldn’t recommend using low-fat or non-fat cream cheese in this recipe. The fat content is what gives this cheesecake its rich flavor and texture.

Q3: How do I ensure my cheesecake sets properly?

Make sure to let your cheesecake cool completely before refrigerating it. If you try to slice into it too soon, it won’t set properly.

Q4: Can I make individual-sized cheesecakes using this recipe?

Yes! Simply pour the batter into mini muffin tins and bake for 15-20 minutes or until set.

Q5: Can I use different flavors of extract (e.g., vanilla or almond) instead of lemon?

Sure thing! Feel free to experiment with different flavors of extract to create unique flavor combinations.

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