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
Method
Filling
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and the crumbs are evenly moistened.
- 2
Press the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let cool.
- 3
Make the Filling
In a large mixing bowl, beat together cream cheese and sugar until smooth. Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition.
- 4
Combine and Pour
Pour the cream cheese mixture over the cooled crust, spreading it evenly.
- 5
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for 55-60 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 1 hour.
- 6
Chill
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.