Classic Creamy Cheesecake Recipe
With a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to ensure an even layer.
- 3
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while preparing the filling.
Filling
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add the granulated sugar and continue beating until well combined and creamy.
- 5
Add remaining ingredients
Add the sour cream, vanilla extract, and flour to the cream cheese mixture, and blend until smooth. Add the eggs one at a time, mixing on low speed just until incorporated after each addition.
- 6
Fill the crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 7
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- 8
Chill and serve
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cool, refrigerate for at least 4 hours or overnight before serving.
