Skip to Content

New York Style Cheesecake

New York Style Cheesecake is such an amazingly creamy and decadent dessert, and it’s easy to make. The classic cheesecake features a graham cracker crust and a rich and delectable taste. 

Cheesecake with fruit on top of a plate

This cheesecake turns out just as good as cheesecake from an expensive restaurant. The texture is firm, dense, and absolutely perfect. 

This recipe and post were created for #SummerDessertWeek! Sponsor companies sent me samples, but as always opinions are 100% mine.

You can also enter #SummerDessertWeek into any social platform and you’ll find the desserts that were made that week.

Cheesecake with fruit on a red plate

I’ve always been a little scared to make cheesecake and I’m not sure why. I polled a few of my friends and they were nervous about it, too. 

Maybe because it’s cooked in a water bath, and it takes a few extra steps to get that perfect creamy texture? 

Either way, this dessert is worth every minute of the process.

Recipe and printable instructions listed below

Graham crackers in a Cuisinart

Start by adding the graham crackers to a food processor.

If you don’t have a food processor, you can use a large baggie to crush the graham crackers. When I use a baggie, I take my rolling pin and mash them until they are good and crushed. 

 

Melted butter in ground graham crackers

Next, add the sugar and stir it in, then follow with the melted butter. Once you add the butter, mix it in until it looks like all of the crumbs are buttered. It will be a little darker in color. 

 

Analon springform pan for cheesecake

Butter the springform pan. For this recipe, I used the Anolon Springform pan that was sent to me.

I’ve used springform pans before and I really like this one because it’s definitely a more stout pan. It’s not flimsy at all. 

 

Crushed graham crackers in an Analon springform pan.

Press the graham cracker mixture down into the pan and bake for 10 minutes. I used my fingers and then I used a cup after that to make it a little more smooth than what’s pictured. You can take the bottom of a glass to flatten it out. 

 

Cream cheese in a Kitchenaid mixer bowl

For the cheesecake, you’re going to start out with softened cream cheese and add it to a large bowl. Cream the cream cheese, with your mixer, until all of the lumps are gone, for about three or four minutes. 

 

Sugar in a bowl with cream cheese.

Next, add the sugar to the bowl and cream together. 

I used Dixie Crystals for the cheesecake recipe and I really like it. It has a wonderful texture to it and tastes great (’cause who’s not going to sample the sugar? Wink, wink). 

 

Vanilla extract and cheesecake ingredients in a large bowl

Add the vanilla extract to the bowl and mix together.

I used Adams Best Vanilla Extract for this recipe, which has a rich flavor that I love. I’ve used it for all of the desserts this week and I’ve been very happy with the flavor. 

 

Eggs being poured into a bowl with cheesecake ingredients

Next, add the eggs to the bowl one at a time.

When you add an egg, keep the mixer running and let it mix for about thirty seconds before adding the next egg and continue doing this until all of the eggs are incorporated. 

 

Sour cream in a bowl with cheesecake ingredients

Add the sour cream to the bowl. This New York Style Cheesecake calls for sour cream which really adds a lot of depth and flavor.

 

Heavy cream being poured into a bowl with cheesecake ingredients

Finally, add the heavy cream to the bowl. The cream is going to add a rich creamy flavor to the classic cheesecake. 

 

Wrapping heavy aluminum foil around a springform pan

Before adding your cheesecake mixture to the Anolon pan, you’re going to want to add three layers of heavy duty aluminum foil. Wrap it well and gently, and you’ll be able to see in the picture below how I crimped the edges. 

And don’t be tempted to skimp on the foil. I started to use regular foil and was glad I didn’t because when the cheesecake is baking in the water bath, that water is going to do it’s best to seep inside.

The heavy duty foil is just that – heavy and it should help keep water out. 

Cheesecake mixture being poured into a springform pan

Pour the cheesecake into the Anolon springform pan.

 

Pouring water into a pan around a springform pan.

Pour about two inches of boiling water down into the roasting pan.

Set the springform pan down into a larger pan that will hold about two inches of water. I used my turkey pan and it worked perfectly. 

I placed the springform pan with the cheesecake in the larger pan in the oven before adding the water, so I wasn’t juggling water, as well. 

Baked cheesecake in a springform pan

Bake the cheesecake for 1-1/2 hours at 325-degrees. Once the cheesecake is finished cooking, leave it in the oven and open the door about six inches and allow it to cool for about one more hour. This should help keep it from cracking. 

After you remove it from the oven, refrigerate the cheesecake another four hours or overnight before cutting. 

 

Cheesecake on a plate with a vanilla extract box.

 

Cheesecake on a plate with a bag of Dixie Crystals sugar.

What is different about New York style cheesecake?

New York style cheesecake is a more creamy and dense and has sour cream.

Cheesecake on a plate with strawberries and blueberries

Tips for the perfect New York cheesecake recipe:

  1. After adding the graham crackers to the springform pan and baking, add another layer of butter around the edges to keep the cheesecake from sticking to the sides when baking. 
  2. Don’t overbeat the eggs. 
  3. Use at least three layers of heavy-duty tinfoil underneath the springform pan to keep water out. 
  4. When preparing to bake the cheesecake, set the springform pan down into a larger pan and place it in the oven, then pour the boiling water into the side of the larger pan.
  5. Allow the cheesecake to cool in the oven for at least an hour after it’s done baking, and the oven is turned off, which should help keep the cheesecake from cracking. 

Connect with Back To My Southern Roots

Facebook | Pinterest | Twitter | Youtube | Instagram

 

Sponsored Items Used In This Recipe:

Yield: 16 pieces

New York Style Cheesecake

Cheesecake on a plate with strawberries and blueberries

New York Style Cheesecake is such an amazing creamy and decadent dessert, and it's easy to make. The classic cheesecake features a graham cracker crust and a rich and delectable taste. 

Prep Time 30 minutes
Cook Time 4 hours
Additional Time 5 hours
Total Time 9 hours 30 minutes

Ingredients

Crust

  • 2 cups graham crackers, crushed (about 18 crackers)
  • 2 Tbsp. sugar
  • 4 Tbsp. butter, melted

Cheesecake

  • 4 - 8 oz. boxes cream cheese, softened
  • 1-1/3 cups sugar
  • 1/8 tsp. salt
  • 2 tsp. vanilla extract
  • 4 eggs
  • 2/3 cup sour cream
  • 2/3 cup heavy cream

Instructions

Preheat oven to 350-degrees. Grease the springform pan.

Crust

  1. Add the graham crackers to a food processor and crush them until they are fine.
  2. Add the sugar and the melted butter and process again.
  3. Press the cracker crumbs into the springform pan and bake for about 10 minutes.
  4. Allow the crust to cool while making the cheesecake.
  5. Lower the temperature on the oven to 325-degrees.

Cheesecake

  1. Add the cream cheese to a large bowl and cream for a few minutes, or until all the lumps are gone.
  2. Add the sugar and cream again for about three minutes.
  3. Next, add the salt and vanilla extract and mix together.
  4. Now, add the eggs, one at a time, and mix for about 30 seconds after the addition of each egg.
  5. Add the sour cream and mix until combined.
  6. Finally, add the heavy cream and mix until combined.
  7. Place three sheets of heavy duty aluminum foil underneath the graham cracker crust and gently press up against the sides and then press down around the top.
  8. Pour the cheesecake mixture into the springform pan and place into a large roasting pan.
  9. Boil some water.
  10. Place the roasting pan with the springform pan, into the oven. Pour the boiling water to the side of the springform pan, so that water comes up about two inches around the springform pan.
  11. Bake for 1-1/2 hours.
  12. Once the time is up, turn the oven off and crack it open a few inches and let it cool off for about an hour.
  13. Once the cheesecake cools, put it in the refrigerator for several hours or overnight.

Notes

When removing the cheesecake, slide a thin knife around the edges to make sure it releases from the springform pan easily.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 412Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 128mgSodium: 290mgCarbohydrates: 30gFiber: 0gSugar: 24gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Slow cooker beef stew in a white bowl
Previous
Crock Pot Beef Stew
How to Make Molasses Gingersnap Cookies. This is an easy recipe that will make great gifts for friends and family around Christmas or any holiday.
Next
How to Make Molasses Gingersnap Cookies


Funfetti Ice Cream Sandwiches • Family Around the Table

Wednesday 20th of May 2020

[…] New York Style Cheesecake from Back To My Southern Roots […]

Strawberry Buttercream Cake with Blueberry Lemonade Ganache #SummerDessertWeek – LIFEHACKSBLOG

Monday 29th of July 2019

[…] New York Style Cheesecake from Back To My Southern Roots […]

Blackberry Spritzer – #SummerDessertWeek

Friday 12th of July 2019

[…] New York Style Cheesecake from Back To My Southern Roots […]

Lemon Cupcakes #SummerDessertWeek + A Giveaway!! - The Bitter Side of Sweet

Thursday 11th of July 2019

[…] New York Style Cheesecake from Back To My Southern Roots […]

Frozen Creamy Chocolate Chip Dessert #SummerDessertWeek - Who Needs A Cape?

Thursday 11th of July 2019

[…] New York Style Cheesecake from Back To My Southern Roots […]