Classic New York-Style Cheesecake

Cheesecakes with fillings and different flavors taste great, but sometimes you crave the classic New York cheesecake. That's exactly what you'll find with this delicious dessert!

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Reviews (0)

4.5 by 88 people

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  • Makes: 16 servings
  • Prep: 40 mins
  • Stand: 45 mins
  • Bake: 55 mins to 350°F

Classic New York-Style Cheesecake

Directions

  1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, for crust, in a large bowl combine crushed graham crackers, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 10-inch springform pan; set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat cream cheese and the 1-1/4 cups sugar with an electric mixer on medium to high speed until fluffy. Beat in flour on low speed until smooth. Using a fork, lightly beat the eggs. Add the eggs and 3 teaspoons of the vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup of the sour cream. Pour batter into the crust-lined pan. Place in a shallow baking pan in oven.
  3. Bake for 40 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken. Remove from oven. In a medium bowl stir together the remaining sour cream, the 1/4 cup sugar, and the remaining 1 teaspoon vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Return to oven and bake for 15 minutes more.
  4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on rack. Cover and chill for at least 4 hours or overnight before serving. Let stand at room temperature for 15 minutes before slicing.

From the Test Kitchen

To Store:

Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days.

To Make Ahead:

Bake and cool the cheesecake as directed. Place cooled cake in a freezer bag or airtight container and freeze for up to 1 month. To thaw, place cheesecake in refrigerator for 24 hours, or thaw individual pieces at room temperature for 30 minutes.

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Nutrition Facts (Classic New York-Style Cheesecake)

  • Per serving:
  • 466 kcal ,
  • 35 g fat
  • (20 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 132 mg chol. ,
  • 342 mg sodium ,
  • 34 g carb. ,
  • 0 g fiber ,
  • 26 g sugar ,
  • 6 g pro.

How To Video

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Reviews (4)

88 Ratings
241 Days Ago
5.0
Beautiful cheesecake, would definitely make this again, needs to finish setting up in the fridge!
260 Days Ago
5.0
made this! truly awesome. Thanks ! for the recipe.
725 Days Ago
Personally this cheesecake is probably the worst cheesecake I've ever made and I haven't even tasted it yet. I followed the recipe exactly and I used an 8" springform pan and I didn't even have enough crust to take it to the top of the mixture. If you don't have a kitchenaide mixer prepare for a mess. I cooked the extra sour cream mixture on the top for the recommended 15 minutes and it's a gooey mess. Totally disgusted with this recipe.
Karma Lewis 935 Days Ago
I do not own a spring form pan. Can this be made in a different type of pan and what would change as far as the cooking time, etc?

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