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The easiest New York Style Cheesecake ever!
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Easy New York Style Cheesecake

Prep Time20 mins
Cook Time1 hr 45 mins
Total Time2 hrs 5 mins

Ingredients

  • Crust:
  • 2 c. graham cracker crumbs
  • 2 tbsp. granulated sugar
  • Pinch salt
  • 5 tbsp. butter melted
  • Filling:
  • 2 lbs. or 4 8 oz. blocks plain cream cheese, room temperature
  • ¼ tsp. salt
  • 1 tbsp. vanilla extract
  • c. granulated sugar
  • 4 eggs room temperature
  • ? c. sour cream room temperature
  • ? c. heavy whipping cream room temperature
  • Sour cream topping:
  • c. sour cream
  • ¼ c. powdered sugar
  • 1 tsp. good vanilla

Instructions

  • Preheat over to 350 degrees
  • Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can't leak in.
  • Crimp the top of the foil around the top edge of the springform pan.
  • In a large mixing bowl, mix together graham cracker crumbs, sugar and salt. Pour in the melted butter and mix until the crumbs become coated.
  • Place crumbs into pan and work up the sides of the pan so that they are 1½" tall and approximately ¼" thick.
  • Place into the oven and bake for 8-10 minutes or until lightly golden brown.
  • Turn oven down to 325 degrees.
  • Beat the cream cheese, salt and vanilla in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the sugar, then turn back up to high and beat for an additional minute.
  • With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the sour cream and heavy cream, beat on high for 1 minute.
  • Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula.
  • Pour boiling water around the springform pan, taking care not to get any on the filling. You'll want the water to go halfway up the side of the pan.
  • Place in the oven and bake at 325 degrees for 1 hour and 45 minutes.
  • After the the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour.
  • Remove the cheesecake from the bath, dry the bottom and cover with foil.
  • Prepare the topping by combining all of the ingredients in a mixing bowl and stirring together until smooth. Using a spatula, spread over the top of the cooled cheesecake
  • Place in the refrigerator to chill for at least 4 hours before serving - overnight is best
  • Remove the springform pan and place on cake plate before serving. Use a sharp knife, dipped in water to make nice clean cuts.