Cheesecake Recipe
Rich and 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
Cheesecake Filling
Method
Crust Preparation
- 1
Combine Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Press Mixture
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Use the bottom of a measuring cup or your fingers to ensure it's compact.
- 3
Pre-bake Crust
Preheat the oven to 350°F (175°C). Bake the crust for about 8-10 minutes until it's lightly golden. Remove from the oven and let it cool.
Cheesecake Filling Preparation
- 4
Mix Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Sour Cream
Gradually add granulated sugar and sour cream, mixing well until fully incorporated and smooth.
- 6
Incorporate Vanilla and Eggs
Mix in the vanilla extract. Then, add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 7
Pour Filling
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 8
Bake Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 1 hour.
- 9
Chill
Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.