New York cheesecake is known for its rich, dense texture and smooth, creamy filling baked on a classic graham cracker crust. This New York cheesecake recipe uses cream cheese, sour cream, and heavy cream to create a velvety consistency with a clean, balanced flavor that is not overly sweet.
A Quick Look at the Recipe
✅ Recipe Name: New York Cheesecake
🕒 Ready In: ~2 hours (plus chilling time)
👪 Serves: About 12 slices
🥣 Main Ingredients: Graham cracker crumbs, cream cheese, granulated sugar, sour cream, heavy cream, eggs, vanilla extract
👌 Difficulty: Moderate - mix, bake, and chill
⭐ Why You'll Love It: A rich, creamy New York cheesecake with a smooth texture and classic graham cracker crust, baked low and slow for reliable, bakery-style results.
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Baked low and slow in a water bath, this cheesecake sets evenly and develops a silky center with minimal cracking. It is a reliable, classic dessert that works well for holidays, celebrations, and any occasion where a traditional, crowd-pleasing cheesecake is needed.
If you enjoy classic dessert recipes, you may also like Chocolate Sheet Cake, Classic Tiramisu, and Chocolate Chip Cookies.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This New York Cheesecake
- Key ingredients
- Easy Substitutions & Variations
- how to make new york cheesecake
- recipe Notes & Tips
- Make-Ahead & Freezing Options
- New York Cheesecake faqs
- More Cheesecake Recipes You'll Love
- Get our Baking Tips & Tricks Ebook
- New York Cheesecake
Why You'll Love This New York Cheesecake
Rich and creamy texture: Made with cream cheese, sour cream, and heavy cream for a smooth, dense filling.
Classic graham cracker crust: A buttery crust adds the perfect contrast to the creamy cheesecake.
Evenly baked center: Baking at a low temperature helps the cheesecake set smoothly without overbaking.
Great for special occasions: A timeless dessert that works well for holidays, celebrations, and gatherings.
Make-ahead friendly: Chilling time allows the flavors and texture to fully develop before serving.
Key ingredients
- Cream cheese: Use full-fat cream cheese for the rich, dense texture that defines a classic New York cheesecake.
- Sour cream: Adds tang and helps create a smooth, creamy filling without making the cheesecake heavy.
- Heavy cream: Contributes richness and a silky texture to the cheesecake batter.
- Graham cracker crumbs: Form the base of the classic crust and provide a subtle sweetness and crunch.
- Cornstarch: Helps stabilize the filling and supports a smooth, crack-resistant cheesecake.
- Eggs: Bind the filling and allow the cheesecake to set evenly as it bakes.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Crust alternative: Swap graham cracker crumbs for vanilla wafer crumbs or digestive biscuits for a slightly different crust flavor.
- Sour cream substitute: Use full-fat Greek yogurt in place of sour cream for a similar tang and texture.
- Lighter filling: Replace half of the heavy cream with additional sour cream for a slightly lighter cheesecake.
- Flavor addition: Add lemon zest or a teaspoon of vanilla bean paste for extra depth of flavor.
- Crust-free option: Skip the crust and bake the cheesecake directly in the springform pan for a crustless version.
how to make new york cheesecake
- Step 1: Preheat your oven to 325 degrees. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Step 2: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Step 3: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, Mix in the sour cream, cornstarch, and vanilla extract until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Add in the heavy cream and beat until smooth.
- Step 4: Pour the mixture into the crust. Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees for 1 hour and 10 minutes.
Turn off the oven and let the cheesecake sit for 20 minutes. Remove from the oven and allow it to come to room temperature. Move to the fridge and chill for two hours.
recipe Notes & Tips
- Use room temperature ingredients: Softened cream cheese, eggs, and dairy blend smoothly and prevent lumps in the filling.
- Mix on low speed: Beating on low helps avoid incorporating excess air, which can cause cracking.
- Scrape the bowl often: Scraping the sides and bottom ensures an evenly mixed, smooth batter.
- Bake in a water bath: A water bath provides gentle, even heat and helps prevent cracks on the surface.
- Cool gradually: Let the cheesecake rest in the oven after baking, then cool to room temperature before chilling to reduce cracking.
Make-Ahead & Freezing Options
- Make ahead: New York cheesecake is best made at least one day in advance so it has time to fully chill and set before serving.
- Refrigerate: Store the cheesecake covered in the refrigerator for up to 4 days for best texture and flavor.
- Freeze the cheesecake: Freeze the fully chilled cheesecake without toppings, tightly wrapped, for up to 2 months.
- Freeze individual slices: Wrap slices separately for easy thawing and serving.
- Thawing tips: Thaw frozen cheesecake overnight in the refrigerator before serving.
New York Cheesecake faqs
New York cheesecake can crack if too much air is mixed into the batter, if it bakes too quickly, or if it cools too fast. Mixing on low speed, using a water bath, and allowing the cheesecake to cool gradually all help prevent cracks.
Milk chocolate works best for s'mores cookies because it melts smoothly and gives the classic s'mores flavor, but semi-sweet or dark chocolate can be used if you prefer a less sweet cookie.
New York cheesecake is done when the edges are set but the center still has a slight jiggle. The cheesecake will continue to set as it cools and chills, resulting in a smooth, creamy texture.
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New York Cheesecake
Equipment
Ingredients
Instructions
- Preheat your oven to 325 degrees.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy,
- Mix in the sour cream, cornstarch, and vanilla extract until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Add in the heavy cream and beat until smooth.
- Pour the mixture into the crust. Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees for 1 hour and 10 minutes.
- Turn off the oven and let the cheesecake sit for 20 minutes. Remove from the oven and allow it to come to room temperature. Move to the fridge and chill for two hours.
Nutrition
Notes
- Use room temperature ingredients: Softened cream cheese, eggs, and dairy blend smoothly and prevent lumps in the filling.
- Mix on low speed: Beating on low helps avoid incorporating excess air, which can cause cracking.
- Scrape the bowl often: Scraping the sides and bottom ensures an evenly mixed, smooth batter.
- Bake in a water bath: A water bath provides gentle, even heat and helps prevent cracks on the surface.
- Cool gradually: Let the cheesecake rest in the oven after baking, then cool to room temperature before chilling to reduce cracking.
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