Cheesecake Recipe
Classic cheesecake with 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 medium 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 evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to compact the crust firmly. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from oven and let cool.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
- 4
Add sugar and sour cream
Gradually add the granulated sugar and beat until well combined. Then add the sour cream and vanilla extract, mixing until fully incorporated.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix.
- 6
Pour into crust
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 7
Bake
Bake in the preheated oven at 325°F (160°C) for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 8
Chill
Remove the cheesecake from the oven and cool to room temperature. Once cool, refrigerate for at least 4 hours or overnight before serving.