Cheesecake Recipe
Rich and creamy with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Graham Cracker Crust
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Shape the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure to create an even layer. Use the back of a measuring cup for a smooth surface.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Blend the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar and mix until well combined.
- 5
Incorporate Other Ingredients
Add in the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, sprinkle in the all-purpose flour and mix until just combined.
- 6
Pour Filling into Crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 7
Bake the Cheesecake
Bake the cheesecake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center remains slightly jiggly.
- 8
Cool and Chill
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Remove from the oven, let it cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.