Cheesecake Recipe
Classic New York 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 the Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and crumbly.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a measuring cup to help pack it down.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and allow to cool while you prepare the filling.
Filling Preparation
- 5
Prepare the 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 Mix
Gradually add 1 cup of granulated sugar while continuing to beat until well incorporated.
- 7
Incorporate Sour Cream and Vanilla
Add the sour cream and vanilla extract to the mixture and mix until smooth.
- 8
Add Eggs
Add the eggs, one at a time, mixing on low speed after each addition just until blended. Avoid overmixing.
- 9
Add Flour
Finally, add the all-purpose flour and mix just until combined.
- 10
Pour into Crust
Pour the filling over the cooled crust in the springform pan.
- 11
Bake the Cheesecake
Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is set and the edges are lightly golden. The center may still have a slight jiggle.
- 12
Cool the Cheesecake
Turn off the oven, crack the oven door, and let the cheesecake cool inside for about 1 hour. Then remove from the oven and let it cool to room temperature.
- 13
Chill in Refrigerator
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight before serving.