This New York cheesecake recipe is truly one of my favorite recipes of all time. There’s nothing quite like it! This cheesecake is dense, creamy, and ultra-rich. Made with cream cheese and sour cream, it’s extra tangy, which balances out its sweet flavor perfectly. I poured the whole thing over a graham cracker crust and topped it with cherry pie filling for a real authentic New York cheesecake experience!
This New York cheesecake recipe is surprisingly easy to make with just 10 ingredients. I managed to make this delicious cheesecake without the help of a water bath, so it’s way less complicated than some recipes. The flavor is sweet, tangy, and delicately vanilla– so good!
What’s in This New York Cheesecake Recipe?
- Graham Crackers: Create a rich, flavorful crust.
- Sugar: Granulated sugar sweetens the crust and the cheesecake.
- Butter: Unsalted butter binds the crust together.
- Cream Cheese: Forms the base of the cheesecake, making it dense and creamy.
- Milk: Ensures the batter is not too thick.
- Eggs: Bind the cheesecake, creating a smooth and rich texture.
- Sour Cream: Softens the texture of the cheesecake and adds moisture and tangy flavor.
- Vanilla Extract: Adds subtle vanilla flavor.
- Lemon: Adds a bit of acidity and helps to create a thick texture.
- Flour: All-purpose flour helps to thicken and bind the cheesecake.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover New York cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying chilled.
Tips for Success
- Line the outside of the springform pan well to prevent leaking.
- Easily prepare graham cracker crumbs by adding graham crackers to a food processor.
- The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
- I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
- Beat the cream cheese well at the beginning to ensure that it is smooth. Press any lumps against the side of the bowl to remove them.
- Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
- If you want to keep the cheesecake from cracking, turn the oven off, and let it cool with the door closed for a minimum of 2 hours and a maximum of 3 hours.
- I chose to top my cheesecake slices with cherry pie filling, but you can top yours with apple pie filling, homemade lemon curd, fresh berries, hot fudge sauce, caramel sauce, whipped cream, or pumpkin mousse.
- To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
Top Reader Review
- “I never write reviews, but I used this recipe to make and the cheese cake was delicious. It turned out perfect. I will definitely make this cheese cake again.” -R.B.
New York Cheesecake Recipe
Ingredients
For the Crust
- 1½ cups crushed graham crackers (about 14 cracker sheets)
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter melted
For the Filling
- 32 ounces cream cheese room temperature (4 bricks)
- 1½ cups granulated sugar
- ¾ cup milk room temperature
- 4 large eggs room temperature
- 1 cup sour cream room temperature
- 1 tablespoon pure vanilla extract
- 1 lemon (about 2 tablespoons juice and 1 tablespoon zest)
- 3 tablespoons all-purpose flour
- 10 ounces cherry pie filling optional (½ can)
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer
Instructions
- Preheat oven to 350°F. Place a roasting pan with 2 inches of water on a rack set on the bottom shelf to heat while the oven preheats. Grease a 9-inch springform pan, then wrap the outside of the pan in two layers of aluminum foil; set aside.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press into the bottom and up the sides of the prepared springform pan.1½ cups crushed graham crackers, ¼ cup granulated sugar, 3 tablespoons unsalted butter
- In a large bowl, using a hand mixer, beat the cream cheese with the sugar until just smooth. Add the milk, then mix in the eggs one at a time, mixing until just incorporated. Stir in the sour cream, vanilla, lemon juice and zest, and flour until smooth. Pour filling into the prepared crust.32 ounces cream cheese, 1½ cups granulated sugar, ¾ cup milk, 4 large eggs, 1 cup sour cream, 1 tablespoon pure vanilla extract, 1 lemon, 3 tablespoons all-purpose flour
- Bake for 1 hour on a rack in the middle of the oven. Turn the oven off and let the cheesecake cool inside with the door closed for at least 2-3 hours to prevent cracking. Chill in the refrigerator until ready to serve, topping with cherry filling if desired.10 ounces cherry pie filling
Notes
How to Make New York Cheesecake Step-by-Step
Press the Crust: Preheat your oven to 350°F. Place a roasting pan with 2 inches of water on a rack set on the bottom shelf to heat while the oven preheats. Grease a 9-inch springform pan, then wrap the outside of the pan in two layers of aluminum foil; set aside. In a medium bowl, mix 1½ cups of graham cracker crumbs, ¼ cup of granulated sugar, and 3 tablespoons of melted unsalted butter. Press into the bottom and up the sides of the prepared springform pan.
Mix the Filling: In a large bowl, using a hand mixer, beat 32 ounces (4 bricks) of cream cheese with 1½ cups of granulated sugar until just smooth. Add ¾ cup of milk, then mix in 4 large eggs one at a time, mixing until just incorporated. Stir in the 1 cup of sour cream, 1 tablespoon of vanilla extract, the juice and zest of 1 lemon, and 3 tablespoons of all-purpose flour until smooth. Pour filling into the prepared crust.
Bake the Cheesecake: Bake for 1 hour on a rack in the middle of the oven. Turn the oven off and let the cheesecake cool inside with the door closed for at least 2-3 hours to prevent cracking. Chill in the refrigerator until ready to serve, topping with 10 ounces of cherry pie filling if desired.
I never write reviews, but I used this recipe to make and the cheese cake was delicious. It turned out perfect. I will definitely make this cheese cake again.
We’re so glad this worked out for you!
Excellent easy. Did I say Excellent!
So glad you enjoyed it, Rhonda!