Cheesecake Recipe
Rich and 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
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined and the mixture resembles wet sand.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Ensure the crust is evenly distributed and compacted.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 5
Beat the 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.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, beating until well combined and smooth.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and beat until combined. Add the eggs one at a time, mixing on low speed until just blended after each addition.
- 8
Add Flour
Gently mix in the all-purpose flour until just combined, being careful not to overmix.
- 9
Pour Filling into Crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 11
Cool and Chill
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then, remove it from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.