Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 2
Press into Pan
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the back of a measuring cup or your fingers to compact it well.
- 3
Bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling
- 4
Prepare the Filling
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing until well combined.
- 5
Add Remaining Ingredients
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until fully incorporated. Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 6
Pour into Crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 7
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- 8
Chill and Serve
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. Remove from the springform pan, slice, and serve chilled.