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
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, 0.25 cups of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to press it down evenly.
- 4
Pre-bake the Crust
Bake the crust in the preheated oven for 10 minutes, then remove and let cool while preparing the filling.
Filling Preparation
- 5
Beat 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 minutes.
- 6
Add Sugar and Sour Cream
Gradually add the 1 cup of granulated sugar and sour cream to the cream cheese. Mix until well combined.
- 7
Incorporate Vanilla
Add the vanilla extract and mix until incorporated.
- 8
Add Eggs
One at a time, add the eggs, mixing on low speed after each addition until just combined. Do not overmix.
- 9
Pour Filling into Crust
Pour the cream cheese filling into the cooled graham cracker crust, spreading it evenly.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly wobbly.
- 11
Cool and Chill
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar. Then, refrigerate for at least 4 hours or overnight before serving.
