Classic cheesecake with a graham cracker crust

Preheat the Oven

In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until well combined and the mixture resembles wet sand.

Mix the Crust Ingredients

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes, then remove and allow to cool.

Form the Crust

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Prepare the Cream Cheese

Gradually add the granulated sugar and sour cream to the cream cheese, mixing well until fully incorporated and smooth.

Add Sugar and Sour Cream

Add the vanilla extract and then add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing.

Incorporate Vanilla and Eggs

Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly.

Pour into Crust

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.

Bake the Cheesecake

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving. Carefully remove the springform pan and slice the cheesecake into wedges.

cheesecake

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!