Oh my gosh, let me tell you about my love for cheesecake! There’s just something so incredibly satisfying about that rich, creamy texture and the way it melts in your mouth. I mean, who can resist a slice of perfectly baked cheesecake? Inspired by none other than the fabulous Ree Drummond, whose recipes always have a way of making the ordinary feel extraordinary, this cheesecake is a total game-changer in my dessert repertoire. I remember the first time I made a cheesecake for my family gathering. I was a bit nervous—it was my first time! But as soon as that golden crust came out of the oven and the kitchen filled with that sweet aroma, I knew I was onto something special. Everyone was raving about it, and now it’s a staple at our celebrations. Trust me, once you try this recipe, you’ll want to share it with everyone you know!

Ingredients for Cheesecake Ree Drummond

Let’s gather the goodies for this delicious cheesecake! Each ingredient plays a vital role in creating that perfect balance of creaminess and flavor. Here’s what you’ll need:

2 cups crushed graham crackers: These will form the base of your cheesecake. I love using the classic graham crackers because they add a sweet, slightly nutty flavor. You can crush them in a food processor or just pop them in a bag and smash them with a rolling pin—great stress relief!
1/2 cup unsalted butter, melted: This buttery goodness helps bind the crumbs together and adds richness to the crust. Make sure it’s melted but not too hot—let it cool for a minute if necessary!
1 cup granulated sugar: Sweetness is key! This sugar will sweeten both the crust and the filling, giving it that delightful flavor we all crave.
4 packages (8 ounces each) cream cheese, softened: Oh, the star of the show! Softening the cream cheese is crucial—trust me, it makes mixing so much easier and ensures a smooth filling. Let it sit at room temperature for about an hour before you start.
1 teaspoon vanilla extract: A splash of vanilla brings everything together with a lovely aromatic note. I always opt for pure vanilla extract to enhance that rich flavor!
4 large eggs: These help to create the creamy texture and structure of your cheesecake. Make sure to add them one at a time for the best results.
1 cup sour cream: This is my secret ingredient for achieving that creamy, tangy flavor that balances out the sweetness. It also makes the cheesecake extra smooth and velvety!

Gather all these ingredients, and let’s get ready to bake a cheesecake that would make Ree proud! You’re going to love how everything comes together.

How to Prepare Cheesecake Ree Drummond

Alright, let’s get down to the nitty-gritty of making this dreamy cheesecake! I promise it’s easier than you might think, and I’ll walk you through every step. Just follow along, and soon you’ll have a beautiful cheesecake ready to impress!

Preheat the Oven

First things first—preheat your oven to 325°F (160°C). This step is super important because it helps your cheesecake bake evenly. No one wants a lopsided cheesecake, right? So, while you prepare the crust and filling, let your oven warm up to that perfect baking temperature!

Prepare the Crust

Now, let’s make that delicious graham cracker crust! In a mixing bowl, combine your crushed graham crackers and melted butter. Use a fork to mix them together until it resembles wet sand. You want every crumb coated in that buttery goodness! Once it’s all mixed, take a springform pan (it’s a lifesaver for cheesecakes) and press that mixture firmly into the bottom of the pan. I like to use the bottom of a measuring cup to really pack it down. This will create a sturdy base for your cheesecake!

Mix the Filling

Time to whip up the filling! In a large mixing bowl, beat the softened cream cheese and granulated sugar together until it’s super smooth and creamy—this is where the magic happens! I usually start on a low speed to avoid any splatters and then gradually increase it. Once it’s nice and fluffy, add in your vanilla extract. Then, it’s time to incorporate those eggs one at a time. Make sure to mix well after each addition; this helps create that beautiful texture we love in cheesecake! Finally, stir in the sour cream until everything is well combined. Remember, it’s crucial that your cream cheese and eggs are at room temperature—this ensures a silky-smooth filling without any lumps!

Bake the Cheesecake

Now, let’s pour that luscious filling over the crust you made earlier. Carefully spread it out with a spatula for an even layer. Pop the cheesecake into your preheated oven and bake it for 50-60 minutes. You’ll know it’s done when the edges are set, but the center still has a slight jiggle—don’t worry, it’ll firm up as it cools! If you see any cracks forming, don’t panic; it’ll still taste amazing!

Cool and Refrigerate

Once the cheesecake is baked, turn off the oven and crack the door open, allowing it to cool slowly for about an hour. This helps prevent those pesky cracks. After an hour, carefully remove it from the oven and let it cool completely at room temperature. Then, cover it and pop it into the refrigerator for at least 4 hours (or overnight, if you can wait!). This chilling time allows the flavors to meld beautifully and firms up the texture for that perfect slice. Trust me, the wait is worth it!

Why You’ll Love This Recipe

Rich, Creamy Flavor: This cheesecake is indulgent and velvety, with that perfect balance of sweetness and tanginess from the sour cream. Each bite feels like a little slice of heaven!
Simple to Prepare: With straightforward steps and easy-to-find ingredients, you don’t need to be a master baker to whip this up. It’s all about mixing and layering—so accessible!
Versatile Toppings: You can dress it up however you like! Fresh fruit, chocolate ganache, caramel drizzle—get creative! This cheesecake acts as a perfect canvas for your favorite flavors.
Impressive Presentation: It looks stunning on any dessert table, making it a showstopper for gatherings and celebrations. Everyone will think you’re a pro!
Perfect for Any Occasion: Whether it’s a holiday, birthday, or just a cozy night in, this cheesecake is a crowd-pleaser that fits right in.
Make-Ahead Friendly: You can prepare it a day in advance, so it’s ready to go when you are—ideal for busy schedules or entertaining guests!

Tips for Success with Cheesecake Ree Drummond

Now, let me share some of my best tips to ensure your cheesecake turns out absolutely divine! These little nuggets of wisdom come from my own adventures in the kitchen, and I can’t wait for you to benefit from them!

Room Temperature Ingredients: Seriously, don’t skip this step! Make sure your cream cheese, eggs, and sour cream are at room temperature before you start mixing. It makes a world of difference in creating a smooth filling without any pesky lumps.
Don’t Overmix: While you want everything well combined, overmixing can introduce too much air into the batter, leading to cracks as it bakes. Just mix until everything is blended nicely—no need to go crazy!
Water Bath Method: For a super smooth texture and to prevent cracks, consider baking your cheesecake in a water bath. Just wrap the outside of your springform pan in aluminum foil to prevent leaks, then place it in a larger baking dish filled with hot water. It sounds fancy, but it’s really simple and so worth it!
Cool Gradually: Once your cheesecake is done baking, let it cool in the oven with the door slightly ajar for about an hour. This gradual cooling helps prevent sudden temperature changes that can cause cracks.
Chill, Chill, Chill: Patience is key! Resist the urge to cut into your cheesecake right away. Allow it to chill in the fridge for at least 4 hours (or even overnight). This helps it set up perfectly and enhances the flavor!
Flavor Variations: Feel free to get creative! You can mix in chocolate chips, swirl in some fruit puree, or even add a dash of lemon zest to the filling for a little zing. The possibilities are endless!
Storage Tips: If you have leftovers (which is rare but can happen), store your cheesecake tightly covered in the fridge. It’ll stay fresh for up to 5 days—if it lasts that long!

With these tips in your back pocket, you’ll be well on your way to creating a cheesecake that not only looks fabulous but tastes incredible too. Happy baking!

Nutritional Information

Alright, let’s talk numbers! While I’m not a nutritionist, here’s an estimated breakdown of what you can expect from each slice of this delightful cheesecake:

Calories: 350
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 100mg
Sodium: 250mg
Carbohydrates: 30g
Sugar: 20g
Fiber: 1g
Protein: 6g

Keep in mind, these values are estimates and can vary based on specific ingredients and portion sizes. But hey, isn’t a little indulgence worth it for such a creamy, dreamy dessert? Enjoy every bite guilt-free!

FAQ About Cheesecake Ree Drummond

I’ve had plenty of questions come my way about this cheesecake, and I’m here to help! Here are some of the most common queries I get, along with my personal tips and tricks:

How do I store leftover cheesecake?

Great question! If you have any leftovers (which is rare!), just cover your cheesecake tightly with plastic wrap or aluminum foil and pop it in the fridge. It’ll stay fresh for up to 5 days. Just make sure it’s properly sealed so it doesn’t absorb any other fridge odors!

Can I freeze cheesecake?

Absolutely! You can freeze your cheesecake for up to 2 months. Just wrap individual slices or the whole cheesecake tightly in plastic wrap, then place it in an airtight container or freezer bag. When you’re ready to enjoy it, let it thaw in the fridge overnight. Trust me, it’ll still taste fantastic!

What can I use instead of sour cream?

If you don’t have sour cream on hand, no worries! You can substitute it with Greek yogurt for a similar tangy flavor and creamy texture. Just make sure to use plain yogurt, not flavored!

Can I use low-fat cream cheese?

You can, but keep in mind that the texture might be a bit different. Low-fat cream cheese can make your cheesecake less rich and creamy. If you want to cut down on calories, consider using it for half of the cream cheese and mixing it with regular cream cheese for the best of both worlds!

What toppings do you recommend?

The sky’s the limit! You can go classic with fresh berries, or dress it up with chocolate ganache, caramel sauce, or even a sprinkle of crushed cookies. I love to keep it simple with just some fresh strawberries and a drizzle of chocolate. Yum!

How do I know when my cheesecake is done?

Look for a set edge with a slightly jiggly center—that’s your cue! It’ll firm up as it cools. If you see cracks forming, don’t fret! It’ll still taste amazing, and you can cover them up with toppings.

Can I make this cheesecake ahead of time?

Definitely! This cheesecake is perfect for making a day in advance. Just prepare it, let it chill, and you’ll have a delightful dessert ready to impress your guests!

What if I don’t have a springform pan?

No problem at all! You can use a regular cake pan, but just remember to line the bottom and sides with parchment paper for easy removal. It’s a little more work, but totally doable!

Got more questions? Feel free to reach out! I love sharing my cheesecake adventures, and I’m here to help you make the best cheesecake ever!

Cheesecake Ree Drummond: 7 Secrets to Creamy Perfection

Author: Juanita A. Smith
Total Time: 4 hours 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This is a rich and creamy cheesecake recipe inspired by Ree Drummond.

Ingredients

Scale

2 cups crushed graham crackers
1/2 cup unsalted butter, melted
1 cup granulated sugar
4 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream

Instructions

Preheat your oven to 325°F (160°C).
In a bowl, combine crushed graham crackers and melted butter.
Press the mixture into the bottom of a springform pan.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add vanilla extract and mix well.
Incorporate eggs one at a time, mixing after each addition.
Stir in sour cream until fully combined.
Pour the cream cheese mixture over the crust in the springform pan.
Bake for 50-60 minutes or until set.
Allow to cool and refrigerate for at least 4 hours before serving.

Notes

Use room temperature ingredients for best results.
Top with fruit or chocolate if desired.
Store leftovers in the refrigerator.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 250mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 100mg

Keywords: cheesecake, Ree Drummond, dessert, easy cheesecake