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 325°F (160°C).
- 2
Mix the crust ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
Filling Preparation
- 5
Prepare the filling mixture
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
- 6
Add sugar and sour cream
Gradually add the granulated sugar and sour cream, mixing until fully incorporated.
- 7
Add vanilla and eggs
Add the vanilla extract and eggs, one at a time, mixing on low speed until just combined. Avoid over-mixing.
- 8
Pour into crust
Pour the cream cheese filling over the cooled graham cracker crust in the springform pan.
- 9
Bake the cheesecake
Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 10
Cool and refrigerate
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then, remove and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.