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
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to help compact the crust.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let cool slightly while preparing the filling.
Filling Preparation
- 5
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and beat until fully incorporated.
- 6
Add Sour Cream and Vanilla
Mix in sour cream and vanilla extract until well combined.
- 7
Incorporate Eggs
Add eggs one at a time, mixing on low speed after each addition until just blended. Avoid overmixing.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the prepared crust in the springform pan.
- 9
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 10
Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours, preferably overnight before serving.