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.
Filling
Method
Instructions
- 1
Prepare the Crust
Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- 2
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from oven and let cool while you prepare the filling.
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar, sour cream, and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing just until incorporated after each addition. Finally, mix in the flour until smooth.
- 4
Combine and Bake
Pour the filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- 5
Chill and Serve
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight. Before serving, run a knife around the edges and remove the sides of the springform pan.