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
Prepare the crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed.
- 4
Add sugar and sour cream
Gradually add granulated sugar while continuing to mix. Add sour cream and vanilla extract, mixing until fully incorporated.
- 5
Incorporate eggs
Add eggs one at a time, mixing on low speed just until blended after each addition. Do not overmix.
- 6
Add flour
Sift in the all-purpose flour and gently fold it into the mixture until just combined.
Baking the Cheesecake
- 7
Pour the filling
Pour the filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 8
Bake the cheesecake
Bake in the preheated oven for about 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 ajar for 1 hour.
- 9
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.