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
Preheat Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch (23cm) springform pan to form an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
Filling
- 5
Blend Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Sour Cream
Add the granulated sugar and sour cream to the cream cheese. Mix until well combined.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and mix in the eggs one at a time, beating well after each addition until smooth.
- 8
Add Flour
Finally, add the flour and mix until just combined. Do not overmix.
- 9
Pour Filling into Crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 11
Cool and Chill
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then remove from the oven and refrigerate for at least 4 hours or overnight.