Cheesecake Recipe
Indulge in our velvety cheesecake, a delightful blend of creamy richness and sweet vanilla notes, nestled on a buttery graham cracker crust. Topped with a luscious fruit compote or chocolate drizzle, this dessert promises to be the perfect ending to your meal, leaving you craving just one more bite.
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.
Cheesecake Ingredients
Method
Cheesecake Directions
- 1
Prepare the crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted unsalted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- 2
Bake the crust
Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool while you prepare the filling.
- 3
Make the filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, mixing until combined. Add the sour cream, vanilla extract, and eggs, mixing just until incorporated. Do not overmix.
- 4
Combine and bake
Pour the cream cheese filling over the cooled crust in the springform pan. Bake in the oven for approximately 50-60 minutes, or until the center is set but still slightly jiggly.
- 5
Cool and serve
Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about 1 hour. Then remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.