I’ve got all the pro tips and expert testing to help you whip up a New York cheesecake with a graham cracker crust so good, you will put Cheesecake Factory and Juniors to shame. Facts!
This post may contain affiliate links. Read our disclosure policy.
My Recipe Tips
- Start with room temperature ingredients. This will ensure that your cheesecake does not have lumps. And believe me, you don’t want that.
- Use a Water Bath: For extra insurance against cracks and more moisture, USE one! Bake the cheesecake with a pan of water in the oven. This will generate steam, and a steam oven will prevent the cheesecake from drying out.
- Don’t open the oven while baking! Changes in temperature during baking can cause the cheesecake to crack or sink in the middle. Instead, just give it a jiggle at the end of baking. If it’s firm at the edges and still wobbles a little in the center, it’s done.
- Cool Completely Before Chilling. Once room temperature, add to the fridge overnight. If you add a warm cheesecake to a cold fridge, it will trap condensation and make it soggy.
How to Make New York Cheesecake
Make the Crust
Step 1: Whisk together graham cracker crumbs, sugar and melted butter.
Step 2: Press mixture into the bottom of a non-stick sprayed springform pan and bake in a preheated oven of 350 degrees F (175 degrees C) for 10 minutes.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Make the Filling and Bake
Step 3: In the bowl of your stand mixer fitted with a paddle attachment, beat together cream cheese and sugar until completely smooth.
Step 4: Next add heavy cream then add eggs one at a time, mixing until incorporated. Next, add sour cream, vanilla bean paste and flour and mix until smooth.
Step 5: Pour cheesecake filling into baked crust. Place the sheet pan on the oven rack and pour enough water to fill up to an inch around the foil-wrapped cheesecake. Close the oven door and bake for 45 minutes. Turn off the oven and allow cake to cool for 1 hour with the oven door closed, then for another hour with the door slightly ajar (not completely open). Remove the cake from the oven and let cool at room temperature for an additional 30 minutes, then wrap in plastic wrap and place in the refrigerator overnight before serving.
New York Cheesecake Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
For The Crust
- 1 1/2 cup graham cracker crumbs or shortbread crumbs
- 3 tbsp granulated sugar
- 5 tbsp melted salted butter
For The Cheesecake Filling
- 32 oz cream cheese 4 (8 ounces) packages/ room temperature/ full fat is best
- 1 1/2 cups granulated sugar
- 3/4 cup heavy whipping cream
- 4 large eggs room temperature
- 1 cup sour cream or plain greek yogurt, room temperature
- 1 1/2 tbsp vanilla bean paste or vanilla extract
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt
Instructions
For The Crust
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch springform pan with at least 2 ¾ inch sides or a 10 inch springform pan with non-stick baking spray. Make sure it is properly secured too!
- Whisk together graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes. Remove from the oven and let cool while you work on the filling.
For the Cheesecake Filling
- In the bowl of your stand mixer fitted with a paddle attachment, beat together cream cheese and sugar on medium until completely smooth, about 2 minutes.
- Add heavy cream then scrape down the sides of a bowl.
- Turn the mixer down to low then add eggs, one at a time, mixing until incorporated.
- Add sour cream, vanilla bean paste, flour and salt and mix until smooth, about a minute.
- Using two layers of foil, cover the base of the springform pan so the water will not seep in. Place the covered pan on a sheet pan. Pour the cheesecake filling into the crust and smooth the top.
- Place the sheet pan on the oven rack and pour enough water to fill up to an inch around the foil-wrapped cheesecake. Close the oven door and bake for 45 minutes. Turn off the oven and allow cake to cool for 1 hour with the oven door closed, then for another hour with the door slightly ajar (not completely open). You can use a wooden spoon to hold the door open about an inch. Remove the cake from the oven and let cool at room temperature for an additional 30 minutes, then wrap in plastic wrap and place in the refrigerator overnight before serving.
Notes
How to Store New York Cheesecake
Once your cheesecake has fully cooled (totally cooled boos, don’t play around), cover it tightly with plastic wrap or aluminum foil, or pop it in an airtight container. Keep it in the fridge, and it’ll stay fresh for a good while.How long will New York Cheesecake last in the fridge?
This cheesecake will last 4 to 5 days in the fridge.Can I freeze New York style cheesecake?
Yep, you can freeze it! Wrap the whole cheesecake or individual slices (no need to defrost the entire thing! Unless you wanna eat the whole thing, I won’t judge) in plastic wrap and then foil, or use a freezer-safe bag. It’ll stay fresh for up to 3 months y’all.Nutrition
Recipe Help
You can but I prefer full-fat cream cheese to get that super luscious flavor.
The best way to cut clean slices is by using a sharp knife dipped in hot water, wiping it clean between each slice.
pinterest 
facebook 
twitter 
email
Does the cheesecake needs to be covered while in the fridge?I always covered mine and,even though they were cooled,I always found them sweaty the next day.
For the cheesecake, you want to let the cheesecake rest completely to room temperature before adding to the refrigerator. Because they are still usually warm, they end up sweating when that happens.
I am hoping to convert this recipe for the Keto diet. Wish me luck!
Oh amazing! I’d love to know the changes you make to make it keto. Please send me an email.
I make many different cheesecakes. New York style is always a hit.
It is always a tie between MY style and “Death by Chocolate” cheesecake.
Love your site!
This cheesecake is perfection!! Thanks for sharing!
I used a water bath and the new type of springboard pan with a special glass bottom., I substituted 3X Madagascar “The King of Vanillas” to 1 Tbs. to have a strong vanilla flavor. Louisiana Cane Sugar both raw and refined.
Everything else was as listed, though I did lower the oven temp slightly for a convection oven. The cake came out beautifully. It serves so well with any fresh fruit compote, or fresh berries. I will make it again this fall for a larger family reunion. At that time, I will top it with Sicilian gelato.
Thank you again, Jocelyn!
The ingredients say 4 (4 ounce) packages of cream cheese. Are the packages 4 ounces? I have never seen 4 ounce packages. I want to make the cheesecake and this really makes a difference in the recipe.
Hi Kay, thanks for catching that. It’s 4 (8 ounce) packages of cream cheese.
Being a native New Yorker, you had me at New York style cheesecake. It really brings back memories of home. By the way, I just love the layout and photos and look of your blog. Great work!
This cheesecake is SOOO beautiful! I’m drooling already, i need to try this out!
I love New York cheesecake! Looks so delicious, rich and creamy – just the way I like it!
This cheesecake looks absolutely perfect, thank you so much!! Saving.