If you love rich, comforting desserts without complicated steps, this cream cheese cake is about to become a favorite. It bakes up dense yet tender, with a smooth, lightly sweet flavor that feels indulgent without being heavy. Perfect for casual gatherings or quiet evenings, it shines on its own or dressed up with fruit, honey, or powdered sugar.
Cream Cheese Cake
This easy cream cheese cake delivers a moist, cake-like texture that sits somewhere between classic pound cake and cheesecake. With basic pantry ingredients and a straightforward method, it’s an ideal dessert for both beginner and experienced home bakers.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cream cheese, at room temperature | 8 oz (1 block) |
| Granulated sugar | ¾ cup |
| All-purpose flour | ½ cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Unsalted butter, melted | ¼ cup |
Instructions
Prep and Preheat
Preheat your oven to 350°F (180°C). Grease and flour an 8- or 9-inch round cake pan to prevent sticking.
Mix the Wet Ingredients
In a large bowl, beat the cream cheese until completely smooth. Add the sugar and mix until creamy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and melted butter until the batter looks silky and uniform.
Incorporate the Dry Ingredients
Add the flour gradually and mix just until combined. Avoid overmixing to keep the cake tender.
Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve plain or with fresh fruit, honey, or a light dusting of powdered sugar.
