New York Cheesecake Recipe

Name: New York Cheesecake
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups graham cracker crumbs; 1 ⅓ cups granulated sugar; 6 tablespoons (3 ounces) melted unsalted butter; ½ teaspoon ground cinnamon; 3 (8 ounce) packages cream cheese; ¼ cup all-purpose flour; 1 teaspoon vanilla extract; 4 large eggs; 1 cup sour cream; Cherry pie filling, as needed

Indulge in the creamy perfection of this classic New York Cheesecake! This recipe, perfected over countless family gatherings, delivers a rich and decadent dessert that's sure to impress. With a buttery graham cracker crust and a supremely smooth, creamy filling, this cheesecake is the ultimate special occasion treat (though we won't judge if you make it just for yourself!). Prepare to be amazed by the unbelievably delicious texture and flavor.

Prep Time 30 mins

Cook Time 95 mins

Calories 504.6 kcal

Protein 17g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for New York Cheesecake

1 ½ cups graham cracker crumbs
1 ⅓ cups granulated sugar
6 tablespoons (3 ounces) melted unsalted butter
½ teaspoon ground cinnamon
3 (8 ounce) packages cream cheese
¼ cup all-purpose flour
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
Cherry pie filling, as needed

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How to Make New York Cheesecake

Preheat oven to 350°F (175°C).
Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, 6 tablespoons (3 ounces) melted unsalted butter, and ½ teaspoon ground cinnamon. Mix until well combined.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes.
While the crust bakes, prepare the filling: In a large bowl, beat 3 (8 ounce) packages of cream cheese with an electric mixer until smooth and creamy.
Gradually add 1 cup granulated sugar, beating until well combined.
Beat in ¼ cup all-purpose flour and 1 teaspoon vanilla extract until just combined.
Add 4 large eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.
Gently fold in 1 cup sour cream.
Pour the filling over the baked crust.
Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
Bake for 1 hour and 5 minutes to 1 hour and 10 minutes, or until the center is just set but still slightly jiggly. Do not overbake!
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
Carefully remove the cheesecake from the water bath and let it cool completely on a wire rack.
Once cooled, run a thin knife around the edges of the pan to loosen the cake.
Remove the sides of the springform pan.
Refrigerate for at least 4 hours, or preferably overnight, before serving.
Top with your favorite topping (we recommend cherry pie filling!) before serving.