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
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Form the Crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use a measuring cup or your fingers to pack it down tightly.
- 3
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling
- 4
Prepare the Filling
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add the granulated sugar and beat until well combined.
- 5
Add Other Ingredients
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until smooth. Then, add the eggs one at a time, mixing on low speed just until each egg is incorporated. Be careful not to overmix.
- 6
Combine with Crust
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
- 7
Bake the Cheesecake
Bake in the oven at 350°F (175°C) for about 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- 8
Cool and Chill
After the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.