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
Cheesecake Filling
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Form the Crust
Press the crumb mixture into the bottom of a 9-inch springform pan. Use your fingers or the bottom of a measuring cup to firmly pack the crumbs down to form an even layer.
- 3
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes until golden brown. Remove from the oven and let it cool while you prepare the filling.
Cheesecake Filling Preparation
- 4
Prepare the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue beating until well combined.
- 5
Incorporate Other Ingredients
Add the sour cream, vanilla extract, and eggs (one at a time), mixing thoroughly after each addition. Finally, add the all-purpose flour and mix until just combined.
- 6
Pour Filling into Crust
Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly with a spatula.
- 7
Bake the Cheesecake
Bake the cheesecake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool inside for about 1 hour.
- 8
Cool and Chill
Remove the cheesecake from the oven, and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.