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 Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (160°C).
- 2
Combine Ingredients
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted unsalted butter, and salt. Mix until the crumbs are well coated.
- 3
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.
Filling Preparation
- 5
Beat Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, and mix until well combined. Scrape down the sides of the bowl as needed.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and then add the eggs one at a time, mixing on low speed just until incorporated after each addition.
- 8
Add Flour
Finally, add the all-purpose flour and mix on low speed until just combined. Avoid overmixing.
- 9
Pour Filling into Crust
Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 10
Bake Cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
- 11
Chill
Remove the cheesecake from the oven, then refrigerate for at least 4 hours or overnight before serving.