Description
A rich, creamy, and dense New York-style cheesecake with a buttery graham cracker crust that is easy to make and perfect for any occasion.
Ingredients
Scale
- 4 packages (8 oz each) full-fat cream cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 1 cup sour cream
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, 2 tablespoons sugar, and a pinch of salt. Pour in melted butter and stir until crumbs are evenly coated and look like wet sand.
- Press crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
- Lower oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese on medium speed until smooth and creamy with no lumps.
- Slowly add sugar and beat for 2-3 minutes until fully incorporated.
- Add sour cream and vanilla extract, mixing until smooth.
- Add eggs one at a time, beating on low speed after each addition just until combined. Avoid overbeating.
- Sprinkle in flour and gently fold in with a spatula until just mixed.
- Pour filling over cooled crust and smooth the top with a spatula. Place springform pan on a baking sheet.
- Optional: Wrap bottom of pan with aluminum foil and place pan inside a larger roasting pan. Pour hot water halfway up the sides for a water bath to prevent cracking.
- Bake for 60-70 minutes until edges are set but center jiggles slightly when shaken.
- Turn off oven and crack door open. Let cheesecake cool inside oven for 1 hour.
- Remove from oven and water bath, cool completely at room temperature.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, run a thin knife around edges and release springform sides. Serve plain or with fresh fruit or sauce.
Notes
Use room temperature ingredients to avoid lumps. Do not overmix to prevent cracks. Baking the crust before adding filling prevents sogginess. Using a water bath helps avoid cracks but is optional. Cool cheesecake slowly in oven with door cracked to prevent cracking. Chill cheesecake overnight for best texture and flavor. Store tightly covered in fridge up to 5 days. Freezing is possible but may alter texture.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 400
- Sugar: 22
- Sodium: 300
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 30
- Protein: 7
Keywords: New York cheesecake, classic cheesecake, graham cracker crust, creamy cheesecake, dessert, easy cheesecake recipe