New York style cheesecake is a decadent, rich dessert everyone loves. This recipe creates a luscious, creamy filling sitting perfectly on top of a graham cracker crust for a taste of the Big Apple classic right at home!
There are a few recipes in my family that are so special to me.
This cheesecake recipe is one of them.
It comes from my grandma, who got the recipe from her Italian neighbors on Long Island.
Those neighbors of hers really knew their stuff.
It makes the creamiest, dreamiest New York style cheesecake ever!
What is the difference between regular cheesecake and New York style cheesecake?
New York style cheesecake is really heavy on the cream cheese in the filling.
Like other variations, it mixes sour cream into the cream cheese custard.
However, it skips the addition of heavy cream which often thins out the custard.
How to Make
Let’s break this down into two parts: making the crust and making the filling.
For the crust
To make the crust, add all of the graham crackers, sugar and melted butter to the bowl of a full size food processor.
Pulse them together until the mixture’s evenly combined.
Then transfer the crumb mixture to a 9″ spring-form pan that you’ve lightly sprayed with cooking spray.
Press the crust mixture down evenly across the bottom and slightly up the side of the pan until it forms a firmly packed even layer.
Bake the crust at 350 degrees for 6-8 minutes.
When the crust is golden, remove it from the oven, and set aside to cool completely.
For the cheesecake
Add the cream cheese and sugar to the bowl of a stand mixer and whip them together until the mixture is smooth.
Then, beat in the eggs, one at a time.
Once the eggs are added, mix in the vanilla and sour cream until completely incorporated.
Evenly pour the cream cheese mixture into the pan out over the prepared crust using a spatula to scrape the bowl clean and distribute the custard.
Bake at 325° for 30 minutes. Turn the oven off, but DO NOT open the door.
The cheesecake will continue to bake and set while it sits undisturbed in the oven for 1 hour.
Remove the cooked cheesecake from the oven, and let it cool completely.
You can serve as is, or top as desired before serving.
Worried about cracked cheesecake? Try a water bath!
Cheesecakes can be temperamental and tend to crack when baked.
If you want to prevent cracking, then you can take the steps to prepare and bake in a water bath.
To bake it in a water bath, wrap the outside of the springform pan tightly with a double layer of aluminum foil.
Then set the wrapped, filled springform pan in a roasting pan and pour hot water in surrounding the cheesecake pan.
The water should go about halfway up the pan. Then bake as described.
I’ve never worried about this since cracks are typically hidden, buried under yummy filling.
This cheesecake is delicious as is but it is yummy with almost any fruit you can imagine.
I like to add any canned pie filling.
My favorite is cherry, but I’ve also used strawberry- and even topped with drained canned peaches in syrup.
You could even make this perfect for a Thanksgiving dessert or Fall by topping it with apple pie filling and sprinkling it lightly with ground cinnamon.
Really, the sky’s the limit!
Leftover cheesecake can be refrigerated, covered tightly with plastic wrap or foil, for up to a week. Y
ou can also store in the freezer for 1-2 months and thawed before serving.
To freeze, let it cool fully, then put it on a baking sheet and freeze it until it is firm.
Once it’s firm, remove from the freezer and wrap well with plastic wrap or foil before putting it in a sealable freezer bag.
To thaw frozen cheesecake, transfer it to the refrigerator for 12 to 24 hours or let it sit at room temperature 4 to 6 hours.
Tips and Tricks
- Whatever you do, make sure you use full fat cream cheese. It will give you the best texture and taste. Fat free or low fat cream cheese will not give you that decadent mouthfeel and lack flavor.
- Grandma swore by Philadelphia Cream Cheese, but I have successfully made it with other brands. Use whatever brand you prefer.
- Do not open the oven while the cheesecake rests. Opening the oven can cause the cheesecake to deflate and fall in the center.
Other Desserts You’ll Love
This New York Style cheesecake gives you a taste of the big city right at home and perfectly finishes any meal.
Make it and enjoy this decadent treat!
Looking for other dessert recipes? Try these:
If you’ve tried this NEW YORK STYLE CHEESECAKE recipe, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on.
New York Style Cheesecake
For The Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 5 tbsp butter melted
- 1/4 cup granulated sugar
For The Cheesecake
- 2 8 oz pkgs Philadelphia cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs added 1 at a time
- 1 pint fat free sour cream
To Make The Crust
- Add all of the ingredients to the bowl of a full size food processor.
- Mix them together until the mixture's evenly combined.
- Spray the bottom of a 9" springform pan lightly with cooking spray.
- Transfer the crumb mixture to the prepared pan, and spread out evenly across the bottom of the pan and slightly up the sides. Use the back of a spatula to press it down, into a firmly packed even layer.
- Bake the crust at 350 degrees for 6-8 minutes.
- Remove the crust from the oven, and set aside to cool completely before proceeding with the rest of the recipe.
To Make The Cheesecake
- Add the cream cheese & sugar to the bowl of a stand mixer. Whip together until the mixture's smooth.
- Beat in the eggs, one at a time.
- Stir in the vanilla & sour cream until completely incorporated.
- Pour the mixture into the pan out over the prepared crust.
- Using the back of a spatula, scrape the bowl clean and then spread the cheesecake filling out evenly.
- Bake at 325° for 30 minutes. Turn OFF the oven, but DO NOT open the door. Let the cheesecake continue to sit undisturbed in the oven for 1 hour.
- Remove the cooked cheesecake from the oven, and let it cool completely.
- You can serve as is, or top as desired before serving.
- Slice & enjoy!
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