6 Inch Cheesecake Recipe (Simple and Easy!)
When you are making a dessert for a small group, this 6 inch cheesecake recipe is the perfect size. Can easily be made gluten free, and the cheesecake filling is perfectly creamy and tangy!
PREP TIME
15 minutes
COOK TIME
1 hour and 10 minutes
INGREDIENTS
11
Serves: 6
Ingredients
Crust
- 1.25 cup1.25 cup1.25 cup Gluten Free (Pamela's) Graham Crackers, about 5 oz - doesn't need to be gluten free
- 0.25 cup0.25 cup0.25 cup Unsalted Butter, melted
- 1 Tbsp1 Tbsp1 Tbsp Cane Sugar
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
Cheesecake Filling
- 16 oz16 oz16 oz Full Fat Cream Cheese, at room temperature (2 blocks)
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar, + 2 tbsp
- 2 whole2 whole2 whole Eggs, at room temperature
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 2 cups2 cups2 cups Hot Water, approx
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 325 degrees F and line a 6 inch cake pan with parchment paper on the bottom and sides, or grease a 6x3 springform pan with cooking spray. If using a springform pan, line the outside with aluminum foil.
- Add graham crackers to a food processor and process until they are fine and crumbly. Add butter, sugar, and sea salt and pulse until combined.
- Press the crumb mixture into the bottom and up the sides of the prepared pan.
- Use a stand mixer or an electric mixer to beat together cream cheese and sugar in a large bowl until fluffy.
- Add eggs one at a time, beat until fully incorporated after each one.
- Beat in vanilla extract, scraping down the sides as needed.
- Pour the batter into the pan over the crust. Place the cake pan inside a larger pan (I used an 8x8 pan).
- Add hot water to the larger pan outside until halfway up the cake pan.
- Bake for 70 minutes, until the edges are lightly browned and set, and the center jiggles slightly. You can bake a bit longer (5 minutes at a time) if the cheesecake seems undercooked and too jiggly.
- Remove from the oven and let it cool in the water bath completely.
- Once cooled, remove the pan from the water bath, then chill in the fridge for 6 hours to overnight.
- When ready to enjoy, run a knife along the edge of the cheesecake, then unlock the springform pan or gently remove from the cake pan.
- Garnish with your favorite fruits or toppings, if using, then slice and enjoy!
Notes
You can store leftovers in an airtight container in the fridge for up to a week.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Coconut Free Desserts Gluten Free Nut Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 557 |
| Fat: | 33 g |
| Carbohydrates: | 57 g |
| Protein: | 8 g |
| Cholesterol: | 47 g |
| Sodium: | 261 mg |
| Fiber: | 1 g |
| Sugars: | 31 g |
| Calculated per serving. | |
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2 responses to “6 Inch Cheesecake Recipe (Simple and Easy!)”
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that shot of the inside of the cheesecake 🥲 this looks unbelievably creamy. I just want to build a house in that cheesecake and live there forever.
So comfy and cozy. We can live in there together.