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 Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are well coated.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 8-10 minutes, until lightly golden. Remove from the oven and let it cool.
Filling Preparation
- 3
Beat the Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 4
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until fully combined and smooth.
- 5
Incorporate Vanilla and Eggs
Add the vanilla extract and mix. Then, add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.
- 6
Add Flour
Sift the all-purpose flour over the mixture and gently fold it in with a spatula until just combined.
Baking the Cheesecake
- 7
Combine and Bake
Pour the cream cheese filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
- 8
Bake
Bake in the preheated 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 1 hour to cool gradually.
- 9
Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.