Cheesecake Recipe
Creamy cheesecake served 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
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 well coated and the mixture resembles wet sand.
- 3
Form Crust
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to press it down firmly.
- 4
Pre-bake Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
Filling Preparation
- 5
Beat 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
Gradually add the granulated sugar and beat until combined. Then add the sour cream and vanilla extract, mixing until well incorporated.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.
- 8
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust, spreading it evenly.
- 9
Bake Cheesecake
Bake in the oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool and Refrigerate
Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.