Cheesecake Recipe
Classic 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
Cheesecake Filling
Method
Crust Preparation
- 1
Prepare Graham Cracker Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 2
Form Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the back of a measuring cup to pack it tightly.
- 3
Pre-bake Crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let cool.
Cheesecake Filling Preparation
- 4
Mix Cream Cheese
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add sugar to the cream cheese and mix until well combined. Then add 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
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- 8
Bake Cheesecake
Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool and Chill
Turn off the oven and leave the cheesecake inside for 1 hour. Then remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.