Cheesecake Recipe
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
Prepare the crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Press 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 help pack it down.
- 3
Pre-bake the crust
Preheat the oven to 350°F (175°C). Bake the crust for about 8-10 minutes until set and lightly golden. Remove from the oven and let cool while preparing the filling.
Filling Preparation
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar, and continue mixing until well incorporated.
- 5
Add sour cream and vanilla
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 blended. Be careful not to overmix.
- 7
Add flour
Sift the all-purpose flour over the mixture and gently fold it in until just combined.
- 8
Pour filling into crust
Pour the filling over the cooled crust, smoothing the top with a spatula.
- 9
Bake the cheesecake
Bake in the preheated oven at 325°F (160°C) for about 50-60 minutes, or until the center is set but still slightly jiggly.
- 10
Cool and chill
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for about 1 hour. Then, refrigerate for at least 4 hours, or overnight for best results.
