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
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan to form an even layer.
- 3
Bake the crust
Bake in the preheated oven for 8-10 minutes or until golden brown. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and continue to beat until well combined. Then mix in the sour cream and vanilla extract until smooth.
- 6
Incorporate eggs and flour
Add the eggs one at a time, mixing on low speed after each addition just until combined. Finally, add the all-purpose flour and mix until just incorporated.
- 7
Pour into crust
Pour the cream cheese filling into the cooled crust, smoothing the top with a spatula.
- 8
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.
- 9
Cool and refrigerate
Remove the cheesecake from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.