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New York Cheesecake

This New York Cheesecake is ultra-creamy, dense yet silky, and baked to perfection with a buttery graham cracker crust. It’s the ultimate indulgent dessert perfect for special occasions or when you just want a slice of rich, tangy-sweet bliss.
Print Recipe
Prep Time:30 minutes
Cook Time:1 hour 30 minutes
Total Time:6 hours

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer (hand or stand)
  • Measuring cups & spoons
  • Rubber spatula
  • Roasting pan (for water bath)
  • Aluminum foil

Ingredients

  • For the Crust
  • 1 ½ cups graham cracker crumbs about 12 crackers
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
  • For the Filling
  • 4 packages 8 oz each cream cheese, softened
  • 1 ¼ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs room temperature
  • 2/3 cup sour cream room temperature
  • 2/3 cup heavy cream room temperature

Instructions

  • Prepare the Pan
  • Preheat oven to 325°F (163°C).
  • Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from leaking in during baking.
  • Make the Crust
  • In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  • Press mixture firmly into the bottom (and slightly up the sides) of the springform pan.
  • Bake for 10 minutes, then set aside to cool.
  • Make the Filling
  • Beat cream cheese on medium speed until smooth and fluffy.
  • Add sugar and vanilla, mixing until combined.
  • Add eggs one at a time, mixing just until incorporated (do not overmix).
  • Mix in sour cream and heavy cream until smooth.
  • Bake the Cheesecake
  • Pour the filling over the crust.
  • Place the pan inside a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (water bath).
  • Bake for 1 hour 30 minutes, or until the center is almost set but still slightly jiggly.
  • Cool Slowly
  • Turn off the oven, crack the door slightly, and let the cheesecake sit for 1 hour.
  • Remove from oven, discard foil, and let cool completely at room temperature.
  • Chill and Serve
  • Refrigerate for at least 4 hours (preferably overnight) before slicing.
  • Slice with a warm, clean knife for neat edges.
Servings: 12 slices