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 the Oven
Preheat your oven to 325°F (163°C).
- 2
Mix the Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
Filling Preparation
- 5
Beat the Cream Cheese
In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
- 6
Add Sugar and Mix
Gradually add the granulated sugar to the cream cheese, continuing to mix until well combined.
- 7
Incorporate Sour Cream and Vanilla
Add the sour cream and vanilla extract to the mixture, and beat until smooth.
- 8
Add Eggs One at a Time
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 9
Add Flour
Gently fold in the all-purpose flour until fully incorporated.
Combine and Bake
- 10
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- 11
Bake the Cheesecake
Bake the cheesecake in the oven for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 12
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cool, refrigerate for at least 4 hours, preferably overnight, before serving.