Cheesecake Recipe
Classic 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 Crust Ingredients
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- 3
- 4
Bake Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, mixing until well combined.
- 7
Add Vanilla and Eggs
Add the vanilla extract and beat in the eggs one at a time, mixing just until incorporated. Do not overmix.
- 8
Add Flour
Sift the all-purpose flour over the mixture and fold gently until just combined.
- 9
Pour Filling into Crust
Pour the cream cheese filling into the cooled crust, smoothing the top with a spatula.
- 10
Bake Cheesecake
Bake in the oven for 50-60 minutes or until the edges are set and the center is slightly jiggly.
- 11
Cool and Chill
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.