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
Make the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Shape the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to compact it.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes until lightly golden. Remove from oven and let it cool.
Filling Preparation
- 4
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.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue to beat until combined. Mix in the sour cream and vanilla extract 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 the Filling
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- 8
Bake the Cheesecake
Bake in the preheated oven at 325°F (163°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool and Chill
Turn off the oven and crack the door open to let the cheesecake cool gradually for about an hour. Then, refrigerate for at least 4 hours, or overnight for best results.
