Cheesecake Recipe
Classic 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 Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Mix until well combined.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes, then remove and let cool while preparing the filling.
Filling Preparation
- 5
Mix Filling Ingredients
In a large mixing bowl, beat 24 ounces of softened cream cheese until smooth. Gradually add 1 cup of granulated sugar, 0.5 cups of sour cream, and 1 tsp of vanilla extract, mixing until well combined.
- 6
Add Eggs
Add 3 large eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to ensure a smooth filling.
- 7
Pour Filling into Crust
Pour the cream cheese mixture over the cooled crust in the springform pan, spreading it evenly.
- 8
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool and Refrigerate
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight, before serving.