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
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Shape the crust
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to form an even layer.
- 3
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
Filling Preparation
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 5
Add sugar and sour cream
Gradually add the granulated sugar, mixing until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
- 7
Pour into crust
Pour the cream cheese filling over the cooled graham cracker crust in the springform pan.
Baking the Cheesecake
- 8
Bake the cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.
- 9
Cool and chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
Serving
- 10
Serve the cheesecake
Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled. Enjoy your classic cheesecake!