Rich and Creamy New York Cheesecake

A slice of cheesecake on a white plate with a fork.

Rich and Creamy New York Cheesecake

New York cheesecake has a velvety smooth filling, buttery graham cracker crust, and just the right balance of tangy and sweet, it will quickly become a family favorite dessert.

Course Dessert

Cuisine American

Keyword Cheesecake, dessert

Prep Time 20

Cook Time 1 10

Chill Time 4

Total Time 5 30

Servings

Calories 398kcal

Author Wendie Williams

Equipment

1 8 inch Springform pan

Ingredients

2 pkgs honey graham crackers or 2 cups pre-packaged graham cracker crumbs
1/2 teaspoon cinnamon
6 tablespoons unsalted butter melted
4-8 ounce pkgs cream cheese at room temperature only full fat
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla I used white vanilla but regular will work just fine.
5 eggs room temperature

Sour Cream Topping

1 cup sour cream
2 tablespoons confectioners sugar
1/2 teaspoon vanilla

Instructions

Preheat oven to 475 degrees place a large baking dish (one the cheesecake can fit in) filled with about 1-inch water into the oven on the middle rack while it preheats. See notes
In a food processor add the graham crackers and pulse until fine. In a large bowl add the graham cracker crumbs, cinnamon, and melted butter and mix with a fork until combined.
Place a small piece of parchment paper into the bottom of an 8 inch springfoam pan. Add the crumb mixture and press gently. Take two large pieces of heavy-duty aluminum foil and lay them down making an X. Place the springform pan in the center and wrap the pieces of foil around the outside bottom of the pan, to prevent water from leaking in while it's baking in the water bath.
Using a stand mixer or electric mixer, beat the room temperature cream cheese, sugar, sour cream, and vanilla for a couple of minutes until smooth and creamy making sure to scrape down the sides.
In a medium bowl whisk the eggs and add them a little at a time into the cream cheese mixture just until combined.
Pour the filling into the crust and carefully place it into the water bath.
Bake for 12 minutes then reduce heat to 350 degrees and bake another 50-60 minutes, or until set but still a little wobbly in the center.
Remove cheesecake and place on a wire cooling rack to cool for 2-3 hours then place in the refrigerator overnight. Do not remove the springfoam pan.
Once chilled, use a butter knife to run along the top to release any part of the cheese cake that might have stuck to the sides. Then release the spring and remove the springfoam pan.

For the sour cream topping

In a small bowl add sour cream, sugar, and vanilla and mix until combined..
Spread the topping over the top of the cheesecake evenly, slice and serve. Garnish with fresh fruit if desired!

Video

Notes

Make sure your cream cheese is at room temperature to prevent any lumps.

Tent a piece of aluminum foil over your cheesecake if it's starting to get too brown.

A 9-inch springform pan will also work.

For the water: You can also place the cheesecake into the baking dish and heat the water on the stovetop and carefully pour water into the baking dish after it has been placed into the oven.

Nutrition