Thank you so much for popping in—I’m thrilled to share this deliciously creamy Cream Cheese Cake recipe with you! This recipe features Cream Cheese Cake as the focus keyword and is all about rich, velvety texture and simple ingredients. Don’t forget to subscribe for more recipe inspiration delivered straight to your inbox!
Overview of Recipe Content
This Cream Cheese Cake is a decadent yet easy-to-make dessert—perfect for birthdays, afternoon tea, or cozy weekend treats.
Why you’ll love it:
- Ultra moist and rich thanks to cream cheese and eggs
- Balance of tangy and sweet for a sophisticated flavor
- Great for casual or formal gatherings
Taste: silky-smooth, tangy-sweet, with a tender crumb that practically melts in your mouth.
Ingredient list:
- 8 oz cream cheese (softened)
- ½ cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
Tools needed:
- Stand mixer or hand mixer
- Mixing bowls
- 9-inch springform pan (or regular cake pan)
- Measuring cups and spoons
- Cooling rack
Substitutions & additions:
- Swap vegetable oil for melted butter for richer flavor
- Use Greek yogurt or sour cream to lighten texture
- Add zest (lemon or orange) or chocolate chips for variation
How to Make Cream Cheese Cake
- Preheat & prepare
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. - Cream the wet ingredients
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add oil, eggs one at a time, then stir in vanilla extract. You’ll see the mixture become glossy and smooth—that’s your first happy moment! - Combine dry ingredients
Sift together flour and baking powder. Gently fold into the wet mixture until just incorporated—don’t overmix or the cake may get dense. - Bake with love
Pour batter into prepared pan and smooth the top. Bake 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be lightly golden. - Cool completely
Let cake rest in the pan on a cooling rack for 10 minutes, then gently remove the springform rim. Cool completely before slicing for clean cuts and best texture.
What to Serve with Cream Cheese Cake
- Fresh berries (strawberries, raspberries, blueberries) lightly tossed with sugar
- A dollop of whipped cream or crème fraîche
- A side of coffee, Earl Grey tea, or fruity iced tea
- For a festive look, dust with powdered sugar or drizzle berry compote
Tips for Making It Perfect
- Make sure your cream cheese is fully softened (leave at room temperature for 30+ minutes).
- Use room‑temperature eggs to avoid lumps when mixing.
- Don’t overmix once you add flour—fold gently to keep the cake tender.
- Let the cake cool entirely before slicing—you’ll get beautiful, clean slices.
Storage Instructions
- Store covered at room temperature for up to 2 days.
- Refrigerate in an airtight container for up to 4 days.
- To freeze: wrap cooled cake slices in plastic wrap, then foil; freeze up to 1 month. Thaw in the fridge overnight.
General Information
Cream cheese cake is a delightful cousin to cheesecake—it’s lighter, bakes like a cake, and still retains that tangy creaminess. It’s perfect in spring or holiday seasons, and a lovely beginner-friendly dessert if you’re new to baking.
Frequently Asked Questions
Can I swap cream cheese for mascarpone or ricotta?
You could try mascarpone for a milder flavor, though texture may be softer. Ricotta will make it grainier. Cream cheese is recommended.
Can I make this gluten‑free?
Yes! Substitute the all-purpose flour with a 1:1 gluten‑free baking blend—make sure it contains xanthan gum if needed.
Is this recipe suitable for vegans?
Not without major swaps, such as vegan cream cheese, flax eggs, and plant‑based milk—but results may vary.
Can I make this ahead of time?
Absolutely! Bake and cool fully, then wrap the cake and refrigerate. Bring to room temperature before serving for best texture.
Can I add flavor extracts or citrus zest?
Yes! Lemon or orange zest adds a bright lift. Almond extract pairs beautifully too—use sparingly (½ tsp).
Conclusion
You just discovered a wonderfully rich yet simple Cream Cheese Cake—cream cheese, sugar, eggs, and flour come together into a dreamy treat. If you enjoy this, you may also love these recipes:
Leave a review, share your photo on Pinterest (I adore seeing it!), and tag me @PoulefRecipe on Pinterest: https://www.pinterest.com/poulefrecipe/ 💖
Nutritional Information
| Serving | Calories | Carbs | Protein | Fat |
|---|---|---|---|---|
| 1 slice (¹⁄₁₂ cake) | ~300 kcal | ~40 g | ~5 g | ~15 g |
Interactive Elements
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Print
Cream Cheese Cake 😍❤️
- Total Time: 50 minutes
- Yield: 12 slices 1x
Description
A rich and moist cream cheese cake with a tender crumb—a simple yet decadent dessert perfect for any occasion.
Ingredients
8 oz cream cheese, softened
½ cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9‑inch springform pan.
2. Beat cream cheese and sugar until smooth. Add oil, eggs one at a time, then vanilla.
3. Sift flour and baking powder, fold into the mixture gently.
4. Pour batter into pan and bake 30–35 minutes until a toothpick comes out clean.
5. Cool in pan 10 minutes, then remove and cool completely before slicing.
Notes
Make sure cream cheese is fully softened before mixing.
You can add lemon zest or almond extract for a flavor twist.
Cake stores well in fridge for up to 4 days or can be frozen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24
- Sodium: 150
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 55
