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.
Filling
Method
Instructions
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool.
- 2
Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in sugar, sour cream, and vanilla extract until well combined. Add eggs one at a time, mixing on low speed until just blended.
- 3
Combine and Bake
Pour the cream cheese mixture over the cooled crust. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- 4
Cool and Serve
Remove from the oven and let the cheesecake cool to room temperature. Refrigerate for at least 4 hours or overnight before serving. Slice and enjoy!