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 Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all crumbs are moistened.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure it is evenly distributed.
- 4
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Mix Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Sour Cream
Add the granulated sugar and sour cream to the cream cheese. Mix until well combined, about 1-2 minutes.
- 7
Incorporate Vanilla and Flour
Add the vanilla extract and all-purpose flour. Mix until combined.
- 8
Add Eggs
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 9
Pour Filling
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake the cheesecake in the oven at 325°F (163°C) for about 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 11
Cool the Cheesecake
Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool gradually.
- 12
Chill Before Serving
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.