Easy New York Cheesecake Recipe

This is my Easy New York Cheesecake Recipe — the one that’s saved me from bringing lame desserts to potlucks for, like, forever. It’s rich, it’s creamy, it’s shockingly easy to pull off (even when I’m distracted by Netflix), and it tastes like a million bucks. Honestly, if you make this, people will think you’re secretly a pastry chef. You gotta try it!

My husband? Obsessed. The first time I made this, he literally stood at the counter with a fork, demolishing half the cheesecake straight from the fridge. Now, whenever he’s had a rough day, he just gives me “the look,” and I know what’s up. Cheesecake time! And the kids? They love helping me with the graham cracker crust, even though half of it ends up on the floor (and sometimes in their mouths!). It’s become a total Sunday night ritual in our house.

Why You’ll Love This Easy New York Cheesecake Recipe

• Because it’s easier than ordering takeout, seriously.
• You get major bragging rights without actually having to slave away in the kitchen all day.
• It’s perfect for any occasion – from fancy dinner parties to just, you know, Tuesday.
• That creamy texture? Forget about it. Addictive!
• Even if you mess up a little (I’ve burned the crust more than once), it still tastes amazing. That’s a win in my book.

How to Make It

Alright, so here’s the deal. We’re going to start with the crust. Crush up those graham crackers. I usually just throw them in a Ziploc bag and go at it with a rolling pin because who needs extra dishes? Mix them with some melted butter (gotta be melted, people, otherwise it’s just sad crumbs) and a little sugar. Press that into your springform pan. Pro tip: Use the bottom of a measuring cup to really pack it down.

Now, for the filling. This is where the magic happens. Cream cheese – make sure it’s softened! Seriously, don’t skip that part. Otherwise, you’ll end up with a lumpy cheesecake, and nobody wants that. Beat it until it’s smooth as silk. Then, add the sugar, vanilla, and eggs one at a time. Don’t overmix! Overmixing equals cracks, and we’re going for smooth and beautiful, remember?

Pour that creamy goodness over your crust and bake it in a preheated oven. And here’s the really important part: water bath! Wrap the bottom of your springform pan in foil (trust me, you don’t want a soggy crust) and place it in a larger pan filled with hot water. This keeps the cheesecake nice and moist.

Bake it low and slow, then let it cool in the oven with the door slightly ajar. This prevents cracking. Then, chill it in the fridge for at least four hours. Honestly, overnight is better. Slice, serve, and prepare for applause.

Ingredient Notes

• Cream Cheese: This has to be full-fat and softened. I tried using low-fat once and… well, let’s just say it wasn’t pretty. A runny, sad mess. Soften it on the counter for like, an hour, or cheat like I do and microwave it for 30 seconds (but watch it!).
• Graham Crackers: You can use pre-crushed if you’re feeling lazy (no judgment here), but honestly, crushing them yourself is kind of therapeutic. Plus, you get to lick the crumbs off the rolling pin.
• Vanilla Extract: Don’t skimp on the vanilla! It adds that little somethin’ somethin’ that makes this cheesecake extra special. I always use the real stuff. Imitation vanilla? No thanks.
• Eggs: Use large eggs and add them one at a time. This helps to incorporate them evenly and prevents overmixing. Oh, and try not to get any shell in there. I always seem to!

Recipe Steps:

1. Crush graham crackers into fine crumbs.
2. Combine crumbs with melted butter and sugar.
3. Press mixture into the bottom of a springform pan.
4. Beat softened cream cheese until smooth.
5. Add sugar and vanilla extract; mix well.
6. Incorporate eggs one at a time, mixing until just combined.
7. Pour filling over the crust.
8. Wrap the springform pan in foil and place it in a water bath.
9. Bake at a low temperature until the center is slightly jiggly.
10. Cool in the oven with the door ajar.
11. Chill in the refrigerator for at least 4 hours before serving.

What to Serve It With

Okay, so honestly, this cheesecake is amazing all by itself. But if you wanna get fancy, try it with:

• Fresh berries (strawberries, raspberries, blueberries – the works!)
• Chocolate sauce (because chocolate makes everything better)
• Caramel sauce (salted caramel? Even better!)
• Whipped cream (homemade is always a winner)
• A sprinkle of cinnamon (for a little extra warmth)

Tips & Mistakes

• Don’t overbake! A slightly jiggly center is what you want. It will firm up as it cools.
• Make sure your cream cheese is really softened. Otherwise, you’ll end up with lumps. Nobody wants lumpy cheesecake.
• Don’t overmix the batter. This can cause cracks. Mix until just combined.
• Water bath is your friend! It helps prevent cracking and keeps the cheesecake nice and moist. Don’t skip it!
• If your crust starts to brown too much, just tent it with foil. I’ve done this more times than I care to admit.

Storage Tips

Store any leftover cheesecake in the fridge, covered, for up to five days. And yes, eating it cold straight from the fridge is totally acceptable. In fact, it’s encouraged. Don’t even try to pretend you haven’t had cheesecake for breakfast. We’ve all been there.

Variations and Substitutions

• Crust: I’ve used crushed Oreos instead of graham crackers (mind-blowing!). You can also use digestive biscuits if you’re feeling fancy.
• Flavor: Add a swirl of raspberry jam or a handful of chocolate chips to the batter for a little extra somethin’.
• Sugar: I’ve swapped brown sugar for white sugar in the crust before when I was running low. It gives it a nice caramel flavor.
• Extracts: Almond extract instead of vanilla is also delicious! I once accidentally used peppermint extract (don’t ask), and it was… interesting. Not terrible, but definitely not traditional.

Frequently Asked Questions

Easy New York Cheesecake Recipe

This classic New York Cheesecake is creamy, luscious, and captures the iconic essence of a delicious dessert that pairs perfectly with any topping of your choice.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups graham cracker crumbs about 10 crackers
• ▢ 0.5 cups unsalted butter melted
• ▢ 2 tablespoons sugar for the crust
• ▢ 32 oz cream cheese softened
• ▢ 1.25 cups sugar for the filling
• ▢ 1 cups sour cream room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 4 large eggs room temperature

Instructions

Preparation Steps

• Preheat your oven to 325°F (162°C). Grease a 9-inch springform pan.
• In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until evenly coated.
• Press the mixture firmly into the bottom of the prepared pan.
• In a large bowl, beat cream cheese and 1.25 cups of sugar together until smooth and creamy.
• Add sour cream and vanilla extract, mixing until blended. Add eggs one at a time, blending just until combined after each addition.
• Pour the filling into the crust-lined pan and smooth the top.
• Bake for about 90 minutes, or until the center is set and the top is lightly browned. Let it cool in the pan before refrigerating for at least 4 hours or overnight.

Notes

For a perfect slice, run a sharp knife under hot water before cutting the cheesecake. Clean the knife between each cut.