Rating: 4.5 stars
164 Ratings
  • 5 star values: 102
  • 4 star values: 38
  • 3 star values: 4
  • 2 star values: 11
  • 1 star values: 9

Rich and creamy, a slice of classic New York-style cheesecake is exactly what your dessert plate needs. This cheesecake recipe is a tried-and-true classic you'll make on repeat.

Source: Better Homes and Gardens

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Credit: Kritsada Panichgul

Recipe Summary test

prep:
40 mins
stand:
30 mins
bake:
55 mins
cool:
45 mins
chill:
4 hrs
total:
4 hrs 170 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350°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.

  • 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.

  • 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.

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.

Nutrition Facts

466 calories; fat 34.8g; cholesterol 132mg; saturated fat 19.5g; carbohydrates 34g; mono fat 9g; poly fat 2g; trans fatty acid 0.3g; insoluble fiber 0.4g; sugars 26g; protein 6g; vitamin a 1212IU; vitamin c 0.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 22mcg; vitamin b12 0.3mcg; sodium 342mg; potassium 153mg; calcium 98mg; iron 1mg.
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