Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. The mixture should resemble wet sand.
- 2
Form the crust
Press the graham cracker mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure it's compact.
- 3
Bake the crust
Bake the crust in the preheated oven for about 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
Filling
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until creamy and smooth, about 2-3 minutes on medium speed. Scrape down the sides of the bowl as necessary.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and continue to beat until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 7
Add flour
Finally, add the all-purpose flour and mix until just incorporated. The filling should be smooth and creamy.
- 8
Combine crust and filling
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 9
Bake the cheesecake
Bake in the oven at 325°F (163°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- 10
Cool and chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
