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
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and let it cool.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add in the granulated sugar and mix until well combined.
- 4
Incorporate other ingredients
Add sour cream, vanilla extract, and eggs (one at a time) to the mixture, beating well after each addition. Finally, add the all-purpose flour and mix until the batter is smooth and creamy.
- 5
Assemble the cheesecake
Pour the cream cheese filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- 6
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).
- 7
Cool and chill
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate it for at least 4 hours or overnight before serving.