Cheesecake Recipe
Classic New York-style 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 mixture
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix well until the crumbs are fully coated with butter.
- 2
Press into pan
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure it is evenly distributed. Use the bottom of a flat measuring cup to compact it tightly.
- 3
Pre-bake the crust
Preheat the oven to 350°F (175°C). Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let cool while preparing the filling.
Filling
- 4
Beat the cream cheese
In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and continue to beat until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate the eggs
Add the eggs one at a time, beating on low speed after each addition just until combined. Be careful not to overmix. Gently fold in the all-purpose flour until fully incorporated.
- 7
Pour filling into crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 8
Bake the cheesecake
Bake in the oven at 325°F (160°C) for approximately 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly in the oven for about 1 hour.
- 9
Chill the cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.