Oh my god, it’s so rich and tasty! What a treasure!

Everyone can benefit from a little help now and then. With my busy work schedule, I understand the transformative power of a simple yet wholesome treat like cream cheese cake. This dessert, a nod to traditional cheesecake with a more approachable, rustic twist, can be made without a pricey springform pan. It fits perfectly into a 9 x 13 pan. This recipe is so easy to make and so delicious that it’s perfect for a crowd-pleasing dessert. Whether it’s for a potluck, a family reunion, or just a weekend treat, this cake adds a festive touch to any occasion.

This Cream Cheese Cake is delightful on its own, but it can be elevated with a scoop of vanilla ice cream or a dollop of whipped cream. For a fruitier and more sophisticated twist, drizzle with raspberry sauce or add some fresh berries.

Serves 12–15 people. The cheesecake is creamy and delectable.


  • 1/4 cup of powdered sugar
  • 1/2 cup of all-purpose flour
  • One and a half teaspoons of baking powder
  • Two eggs, cooled to the touch
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup of vegetable oil
  • One cup and two teaspoons of sour cream
  • One teaspoon vanilla extract
  • Eight ounces of softened cream cheese

About the Frosting:

  • Four tablespoons of softened unsalted butter
  • Four ounces of softened cream cheese
  • Two and a quarter cups of powdered sugar
  • One teaspoon of vanilla extract
  • One tablespoon of milk (or more or less to achieve the desired consistency)


  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking pan, or—my favorite time-saver—line it with parchment paper.
  2. Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix by whisking.
  3. Combine the sour cream, eggs, cream cheese, vanilla extract, and vegetable oil in a separate dish; stir until smooth.
  4. Add the dry ingredients to the wet mixture with caution, mixing just until combined.
  5. Transfer the batter into the prepared baking dish, leveling the surface with a spatula afterward.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely on a wire rack within the pan before frosting.

Regarding the Frosting:

  1. In a medium bowl, cream the butter and softened cream cheese.
  2. Gradually stir in the vanilla extract and powdered sugar until smooth. Add a few teaspoons of milk at a time to thin down the frosting if it’s too thick.
  3. Before frosting the cake, make sure it has cooled fully. Slice, plate, and then watch it disappear!

Helpful Tips:

  • For a zesty twist, include some lemon zest in the batter.
  • For an autumnal twist, a teaspoon of cinnamon mixed into the frosting is the ideal finishing touch.
  • If you’re in a rush, store-bought frosting could work, but making your own is always worth the extra effort.
  • The cream cheese frosting softens with time, so if you aren’t planning to serve the cake right away, put it in the refrigerator.

Now that you know how to make cream cheese cake, you can brighten anyone’s day—especially on those days when everything seems too much to handle.


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