SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Classic New York-Style Cheesecake

Makes: 16 servings
Prep 40 mins Stand 45 mins Bake 350° 55 mins to Cool 45 mins Chill 4 hrs  or overnight
Classic New York-Style Cheesecake
Ingredients
  • 4 8  ounce packages  cream cheese
  • 3  eggs
  • 2 1/4  cups  finely crushed graham crackers
  • 1  tablespoon  sugar
  • 1/2  teaspoon  ground cinnamon (optional)
  • 2/3  cup  butter, melted
  • 1 1/4  cups  sugar
  • 1/4  cup  all-purpose flour
  • 4  teaspoons  vanilla
  • 2 8  ounce cartons  sour cream
  • 1/4  cup  sugar
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 KitchenTo 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.
Nutrition Facts (Classic New York-Style Cheesecake)
  • Servings Per Recipe 16,
  • cal. (kcal) 466,
  • Fat, total (g) 35,
  • chol. (mg) 132,
  • sat. fat (g) 20,
  • carb. (g) 34,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 26,
  • pro. (g) 6,
  • vit. A (IU) 1212,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 22,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 342,
  • Potassium (mg) 153,
  • calcium (mg) 98,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe