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Creamy Cheesecake

"This cheesecake is creamier than most cheesecakes, and very easy to make. Use grated lemon zest or 1 teaspoon lemon extract for flavoring."
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servings 281 cals
Original recipe yields 12 servings (1 -9 inch cake)


  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
  3. Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

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Read all reviews 208
  1. 252 Ratings

Most helpful positive review

I didn't have enough cream cheese to make my regular cheesecake so I tried this recipe. Excellent! Easy! I left out the lemon and topped with cherry pie filling. I ended up baking for about ...

Most helpful critical review

Simple,basic recipe...comes out a little too flat,if you want a higher cheesecake you have to double the recipe. I made a homemade graham craker crust and added some small choc. chip morsels.

Most helpful
Most positive
Least positive

I didn't have enough cream cheese to make my regular cheesecake so I tried this recipe. Excellent! Easy! I left out the lemon and topped with cherry pie filling. I ended up baking for about ...

This cheesecake is beyond compare !!!! So creamy and it tastes like you have been baking it for hours. To those who say that the filling doesn't fill the pie crust up try this; After you have pu...

This is a very easy recipe, and it comes out very creamy and tasty. Just cut back on the sugar, otherwise it will be very sweet (I've been using half a cup of sugar instead of the recommended 3/...

This was good...unfortunately I have already tried Chantal's New York Cheesecake from this site....and it was absolutley delicious. I truly liked that one better, but this was good too. I don'...

Turned out perfect! This was my first time making cheesecake. Used previous reviews tips. Reduced sugar to 1/2 cup, omitted lemon juice (didn't have any on hand)mixed about 10 mintues,used a wat...

Fabulous! I changed the recipe a bit: I omitted the lemon, used fat-free cream cheese, and topped it with light cherry pie filling. It turned out wonderful! Perfect for those who love a creamy,...

My husband loved it and he knows cheesecakes. It came out extremely creamy and silky. I was very proud of the first ever cheesecake I made.

This was my first time making a cheesecake and everyone loved it! It was absolutely delicious and creamy. I took some of the advice listed and omitted the lemon zest and also let the pie cool ...

My oldest son and I made this cheesecake together. We made the graham cracker crust from scratch and we used reduced fat cream cheese for the cheesecake. This was very simple for his first foray...