Classic New York Cheesecake
This ultra-creamy New York-style cheesecake features a buttery graham cracker crust and a dense, tangy filling that’s baked low and slow in a water bath. It’s the ultimate show-stopping dessert—rich, smooth, and absolutely irresistible.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs from 12 whole crackers
- 6 Tbsp unsalted butter melted
- 1 Tbsp granulated sugar
For the Cheesecake:
- 2¼ lb cream cheese room temperature (4½ packages, 8 oz each)
- 1¼ cups granulated sugar
- 6 large eggs room temperature
- ¼ cup sour cream
- ½ Tbsp vanilla extract
Instructions
- Preheat oven to 350°F. Mix crumbs, butter, and sugar.
- Press into springform pan and bake 8 minutes. Cool.
- Wrap the pan in heavy-duty foil.
- Beat cream cheese and sugar for 5 minutes.
- Add eggs one at a time. Stir in sour cream and vanilla.
- See full steps with tips & photos → https://p4pd.org/classic-new-york-cheesecake/
Notes
- Make sure all ingredients are at room temperature for the smoothest filling.
- Do not overmix the batter once eggs are added, to prevent cracking.
- Use a long thin knife to loosen the edges of the cheesecake after cooling slightly—it helps prevent cracks as it settles.
- This cheesecake freezes well! Slice and wrap each piece individually, then freeze up to 1 month.