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Classic New York Cheesecake

Perfectly baked creamy cheesecake is nestled inside of a buttery graham cracker crust making this Classic New York Cheesecake truly irresistible!
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake, classic cheesecake, cream cheese, graham cracker crust, new york cheesecake, vanilla bean
Servings: 16

Ingredients

For the Crust:

  • 1 ¾ Cups Graham Cracker Crumbs (about 200g)
  • 2 Tablespoons Granulated Sugar (30g)
  • ½ Cup Salted Butter, melted (115g)

For the Cheesecake:

  • 32 Ounces Cream Cheese, softened (900g)
  • 2 Cups Granulated Sugar (400g)
  • 1 Cup Sour Cream (240g)
  • 2 Tablespoons Pure Vanilla Bean Paste or Pure Vanilla Extract (30ml)
  • 3 Large Eggs + 1 Large Egg Yolk, room temperature

Instructions

  • Preparation:
    Ensure all ingredients are at room temperature. For best results, take them out the night before you plan to bake.
    Preheat Oven:
    Preheat your oven to 325°F (163°C).
  • Prepare the Crust:
    Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Mix until well combined.
    Press the mixture into the bottom of an 8” (20cm) springform pan lined with parchment paper.
  • Make the Filling:
    In a large mixing bowl, beat the softened cream cheese until smooth.
    Gradually add the granulated sugar, mixing well after each addition.
    Blend in the sour cream and vanilla bean paste or extract until smooth.
    Add the eggs and egg yolk, one at a time, mixing on low speed until just combined.
    Be careful not to overmix.
  • Bake the Cheesecake:
    Pour the cheesecake filling over the prepared crust.
    Place the springform pan on the middle rack of the oven.
    Fill a separate pan with hot water and place it on the bottom rack to create a water bath.
    Bake the cheesecake for 1 hour. Do not open the oven door.
    After 1 hour, turn off the oven and let the cheesecake sit in the oven for another hour with the door closed.
  • Cool the Cheesecake:
    Remove the cheesecake from the oven and let it cool on the counter for 30 minutes.
    Refrigerate the cheesecake for 4-6 hours or overnight to set.
  • Top and Serve:
    Top with fresh berries and sweetened whipped cream, if desired.
    Store leftovers covered in the refrigerator for up to four days.

Notes

Nutritional Totals for the Entire Recipe:
  • Calories: 7484
  • Fat: 485g
  • Carbohydrates: 666g
  • Protein: 105g
Nutritional Totals Per Serving (divided by 16):
  • Calories: 468
  • Fat: 30.3g
  • Carbohydrates: 41.6g
  • Protein: 6.6g
This nutritional breakdown is AI generated and should only be used as a guideline. 
See blog for the following: 
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.