New York Cheesecake

5 from 5 votes

Rich and creamy, this New York Cheesecake offers a delightfully tangy flavor and dense texture. Prepared in a simple graham cracker crust and finished with a sour cream topping, this is the only New York style cheesecake recipe you'll ever need.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: new york cheesecake, new york cheesecake recipe, new york style cheesecake

Servings: servings

Calories: 586kcal

Author: Jill

Ingredients

Crust

2 cups graham cracker crumbs
6 tablespoons butter melted

Cheesecake Filling

4 packages cream cheese softened
3/4 cup granulated sugar
3 Tablespoons flour
2 teaspoon vanilla extract
3/4 cup heavy whipping cream
3 eggs

Topping

2 cups sour cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Crust

Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
Prepare the crust by adding about 2 packages of graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust.
Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

Filling

To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
Add the vanilla extract and heavy whipping cream. Mix on low speed until just combined. Once combined, increase speed to high for 1 minute.
Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
Pour the batter into the prepared pan and gently tap to release any air bubbles.
Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.

Topping

Once you are ready to serve, combine the sour cream, powdered sugar, and vanilla extract in a medium mixing bowl and whisk to combine. Smooth over the top of the cheesecake and serve.
Keep leftovers in an airtight container in the refrigerator for up to three days.

Video

Notes

*** We updated this recipe with replacing the heavy whipping cream with sour cream (in the topping) from what's shown in the video. You can use either, but we think the sour cream adds the perfect flavor.

Nutrition