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
Prepare the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and 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. Use a measuring cup or your hands to compact it tightly.
- 4
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool while you prepare the filling.
Filling Preparation
- 5
Whip 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.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, mixing until fully incorporated and smooth, about 1-2 minutes.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and mix. Then, add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- 8
Pour into Crust
Pour the filling mixture over the cooled graham cracker crust in the springform pan. Use a spatula to spread it evenly.
- 9
Bake the Cheesecake
Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour.
- 10
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving.