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 (163°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well mixed and the crumbs are evenly coated.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even layer.
- 4
Bake the Crust
Bake in the preheated oven for 10 minutes. Remove and allow to cool while you prepare the filling.
Filling Preparation
- 5
Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
- 6
Add Sugar
Gradually add 1 cup of granulated sugar and continue beating until combined and fluffy.
- 7
Incorporate Sour Cream and Vanilla
Add the sour cream and vanilla extract to the mixture. Beat until smooth and fully incorporated.
- 8
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 9
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- 10
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- 11
Cool and Chill
Turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for 1 hour. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight.