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.
Frequently paired with
The best thing to pair and share with Cheesecake
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
Preheat the Oven
Preheat your oven to 350°F (175°C).
Mix Crust Ingredients
In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. Mix until the crumbs are evenly coated.
Form the Crust
Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a measuring cup to pack it tightly.
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from oven and allow to cool while preparing the filling.
Filling Preparation
Beat Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add Sugar and Sour Cream
Add sugar and sour cream to the cream cheese, and continue to beat until well combined.
Add Vanilla and Eggs
Add vanilla extract and one egg at a time, mixing on low speed just until incorporated after each addition. Be careful not to overmix.
Pour Filling into Crust
Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Bake the Cheesecake
Bake the cheesecake in the oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
Cool and Refrigerate
Remove the cheesecake from the oven, let it cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight before serving.