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Classic Creamy New York Style Cheesecake Recipe With Easy Graham Cracker Crust

Classic Creamy New York Style Cheesecake - featured image
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A rich and creamy New York style cheesecake with a buttery, crunchy graham cracker crust. This recipe is simple, quick to prepare, and perfect for celebrations or a comforting treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets, finely crushed)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • Pinch of salt
  • 4 (8 oz) packages cream cheese, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 2/3 cup sour cream
  • 2/3 cup heavy cream
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir until mixture resembles wet sand.
  2. Press crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it down tightly. Bake for 10 minutes, then remove and cool slightly.
  3. Beat softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy (3-4 minutes).
  4. Gradually add sugar, beating until fully combined and creamy. Mix in vanilla extract.
  5. Add eggs one at a time, beating just until combined after each addition to avoid overmixing.
  6. Blend in sour cream, heavy cream, and flour on low speed until smooth. Scrape down bowl sides to incorporate evenly.
  7. Pour filling over baked crust and smooth the top gently with a spatula. Wrap the outside of the springform pan with aluminum foil to prevent water leaks.
  8. Place pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (about 1 inch).
  9. Bake at 325°F (163°C) for 1 hour to 1 hour and 10 minutes. The center should have a slight jiggle but look mostly set. Avoid opening the oven door during baking.
  10. Turn off oven, crack door open, and let cheesecake cool inside for about 1 hour to prevent cracks.
  11. Remove from water bath and unwrap foil. Run a thin knife around the edge to loosen cheesecake from pan.
  12. Chill in refrigerator for at least 4 hours, preferably overnight, before serving.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Wrap the pan well with foil to prevent water leaks during the water bath. Avoid overmixing eggs to prevent cracks. Slow cooling in the oven with the door slightly open helps prevent cracks. Chill cheesecake at least 4 hours or overnight for best texture. Variations include adding lemon zest, raspberry puree, or using alternative crusts like gingersnap or gluten-free almond flour.

Nutrition

Keywords: New York cheesecake, creamy cheesecake, graham cracker crust, classic cheesecake, easy cheesecake recipe, dessert, baking

Find it online: https://tastytuck.com/classic-creamy-new-york-style-cheesecake-recipe-with-easy-graham-cracker-crust/