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
Filling
Method
Crust
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbs are evenly coated.
- 2
Form the Crust
Press the mixture into the bottom and up the sides of a 9-inch springform pan. Make sure it is packed tightly.
- 3
Bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust for about 10 minutes, then remove from oven and let cool.
Filling
- 4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add in the sugar and sour cream, mixing until well combined.
- 6
Incorporate Vanilla and Eggs
Add vanilla extract and mix. Then, add eggs one at a time, mixing on low speed just until combined after each addition.
- 7
Add Flour
Sift in the all-purpose flour and mix until just combined, being careful not to overmix.
- 8
Pour into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 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, crack the door open, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.