🍰 Classic New York Cheesecake Recipe
Rich, creamy, and irresistibly smooth — the perfect New York-style cheesecake!
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 6 hours (or overnight)
Total Time: 7 hours 35 minutes
Servings: 12 slices
🧈 Ingredients
🍪 Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 15 crackers)
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon (optional)
🍰 Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream (for extra creaminess)
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 2 tablespoons all-purpose flour (helps prevent cracking)
- 2 tablespoons heavy cream
🍓 Optional Topping Ideas:
- Fresh strawberries, raspberries, or blueberries
- Strawberry glaze, cherry pie filling, or caramel drizzle
- Light dusting of powdered sugar
👩🍳 Instructions
1. Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool while preparing the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat the cream cheese with an electric mixer until smooth (about 2–3 minutes).
- Add sugar and beat until light and creamy.
- Mix in sour cream, vanilla extract, and flour.
- Add eggs, one at a time, mixing on low speed until just combined. Do not overmix.
- Stir in heavy cream for a silky texture.
3. Assemble and Bake
- Pour the cheesecake filling over the cooled crust.
- Place the springform pan in a large roasting pan, then pour hot water halfway up the sides to create a water bath (this prevents cracks).
- Bake at 325°F (160°C) for 1 hour 10 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
4. Chill and Serve
- Remove from the oven and refrigerate for at least 6 hours or overnight for the best flavor and texture.
- Gently run a knife around the pan edge before removing the springform.
- Slice with a hot, clean knife for perfect edges.
- Add your favorite topping and serve chilled!
🌟 Expert Tips for Perfect Cheesecake
- Always use room temperature cream cheese to avoid lumps.
- Don’t overbeat the eggs — it can cause cracks.
- Cool gradually to prevent sinking.
- Use full-fat cream cheese for authentic New York cheesecake richness.
🧁 Variations
- Chocolate New York Cheesecake: Add ½ cup melted dark chocolate to the batter.
- Lemon Cheesecake: Mix in 1 tablespoon lemon zest and 2 tablespoons lemon juice.
- Mini New York Cheesecakes: Bake in muffin tins for 20 minutes.
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