Oh my goodness—thank you for being here! Truly. Every time you step into my little corner of the internet, it means the world. And today, I’m extra excited because I get to share something so simple… yet so unbelievably delightful… that I’m honestly kicking myself for not having photographed it the very first time I made it.
This Cream Cheese Cake is soft, custardy, lightly sweet, and oh-so-buttery. It’s the kind of dessert that makes your kitchen smell heavenly while it bakes—warm vanilla, creamy richness, and that nostalgic “home” smell that draws everyone in. Anything but boring!!
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What This Cream Cheese Cake Is All About
This beauty sits somewhere between a cheesecake, a butter cake, and a pound cake. It’s silky, tender, and impossibly smooth—thanks to the cream cheese and melted butter that work together to create a velvety crumb.
Why You’ll Love This Recipe
- Ridiculously easy — Everything mixes in one bowl.
- Simple ingredients — No fancy gadgets, no hard-to-find items.
- Ultra creamy texture — Soft, custard-like, and rich without being heavy.
- Versatile — Serve plain, fruit-topped, glazed, powdered, or warm with ice cream.
- Perfect for any occasion — Weekends, brunch, birthdays, midnight cravings… all of it.
What Does Cream Cheese Cake Taste Like?
Imagine the heart of a classic cheesecake—dense, smooth, rich—combined with the simplicity and softness of a vanilla butter cake. It’s:
- mildly sweet
- creamy without feeling heavy
- buttery with a delicate vanilla aroma
- lightly golden on top with a tender, moist interior
A slice melts on your tongue. Truly.
Benefits of This Recipe
- Great make-ahead dessert
- Freezer-friendly
- Crowd-pleasing
- Customizable
- No water bath, no stress
Ingredients (Full List)
- 8 oz cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup unsalted butter, melted
Tools You’ll Need
- 8–9 inch round cake pan
- Electric hand mixer or stand mixer
- Mixing bowl
- Rubber spatula
- Cooling rack
- Optional: parchment circle for easier removal
Additions & Substitutions
Want to change things up?
Flavor boosts:
- ½ tsp almond extract
- Zest of 1 lemon or orange
- ½ tsp cinnamon
Mix-ins:
- Fresh berries (fold gently)
- Chocolate chips
- Swirl of jam or lemon curd
Substitutions:
- Salted butter works—just omit a pinch of added salt (optional).
- Gluten-free all-purpose flour blend can be used at a 1:1 ratio.
How to Make Cream Cheese Cake (Step-by-Step)
1. Prep the Oven & Pan
Preheat your oven to 350°F (180°C). Grease and flour an 8–9 inch round pan.
2. Beat the Wet Ingredients
Beat the cream cheese until completely smooth and creamy.
Add the sugar and blend again.
Add eggs one at a time, beating well after each.
Stir in the vanilla and melted butter.
3. Add the Dry Ingredients
Mix in the flour gently. Don’t overmix—just blend until no streaks remain.
4. Bake
Pour the silky batter into your prepared pan, smooth the top, and bake for 45–50 minutes, or until a toothpick comes out clean.
5. Cool & Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or chilled.
What to Serve With Cream Cheese Cake
- Fresh berries or berry sauce
- Whipped cream
- Caramel drizzle
- Lemon curd
- Vanilla ice cream
- Toasted coconut
- Powdered sugar dusting
Tips for Perfect Cream Cheese Cake
- Use room-temperature cream cheese — it guarantees a silky texture.
- Beat well after adding the eggs for the smoothest batter.
- Don’t overmix once the flour goes in—this keeps the cake tender.
- Let it cool before slicing to help it set perfectly.
- Line the bottom of your pan with parchment for no-fail release.
Storage Instructions
- Fridge: Store covered for up to 5 days.
- Freezer: Wrap slices well and freeze up to 2 months. Thaw in the fridge overnight.
- Room temperature: Keeps for 24 hours.
General Information
- Serves: 8–10
- Bake Time: 45–50 minutes
- Temperature: 350°F (180°C)
- Texture: Custard-like, creamy, soft
- Difficulty: Beginner friendly
Frequently Asked Questions
Can I double the recipe?
Yes—use a 9×13 pan and check the cake around 40 minutes.
Can I make this without a mixer?
Absolutely! Just ensure the cream cheese is very soft so it blends smoothly by hand.
Can this be made gluten-free?
Yes, replace the flour with a 1:1 gluten-free baking blend.
Does it taste like cheesecake?
It has cheesecake vibes but is lighter, smoother, and more cake-like.
Conclusion
This Cream Cheese Cake is one of those magical desserts that looks humble but tastes extraordinary. It’s easy, dependable, and endlessly customizable—exactly the kind of recipe you’ll find yourself coming back to again and again.
And if you love recipes with a soft, creamy texture, I have more peach-forward desserts coming soon that pair beautifully with this cake. Stay tuned!
Let’s Connect!
Tried this recipe?
Leave a review and tag your Pinterest photos! I absolutely love seeing what you make—your creations always inspire me.
Nutritional Information (Approx. Per Slice — 10 Servings)
- Calories: ~210
- Fat: 11g
- Carbs: 23g
- Protein: 4g
- Sugar: 16g
Enjoy every creamy, dreamy bite!
