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
Preheat the oven
Preheat your oven to 325°F (160°C).
- 2
Mix crust ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until all crumbs are moistened.
- 3
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
Filling Preparation
- 5
Beat cream cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add sugar and sour cream
Gradually add 1 cup of granulated sugar and continue to beat until well combined. Add sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate eggs
Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
- 8
Pour filling into crust
Pour the cream cheese filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 9
Bake the cheesecake
Bake in the oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool and chill
Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.