A classic New York cheesecake is rich, tall, and creamy, with a buttery graham-cracker base and a lightly tangy filling. This version uses softened cream cheese and a slow cooldown for a silky texture and fewer cracks. Plan ahead: the cake needs several hours in the refrigerator before slicing.
Prep: 25 minutes Cook: 65 minutes Total: 7 hours 30 minutes, including chilling Yield: 12 slices
Why this recipe works
Room-temperature ingredients blend smoothly without whipping in excess air. A moderate oven and gradual cooling help the center set gently, while an overnight chill makes the texture firm enough for neat slices.
Ingredients
- 2 cups finely crushed graham crackers
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar, for the crust
- 32 ounces full-fat cream cheese, softened
- 1 1/4 cups granulated sugar, for the filling
- 3 large eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
- Pinch of salt
How to Make Classic New York Cheesecake (Creamy, Tall & Smooth)
- Heat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside bottom with foil if you plan to place it in a water bath.
- Mix the cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly over the pan bottom and bake for 8 minutes. Cool while making the filling.
- Beat the cream cheese on low speed until smooth. Add the remaining sugar, flour, and salt; mix just until combined. Add eggs one at a time, scraping the bowl. Stir in sour cream and vanilla without overbeating.
- Pour the filling over the crust. Set the pan inside a larger roasting pan and pour hot water into the outer pan to reach about halfway up the springform sides. Bake 60 to 70 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door, and leave the cake inside for 1 hour. Remove from the water bath, cool completely, cover, and refrigerate at least 6 hours before serving.
Tips, Variations & Storage
Avoid beating on high after adding eggs; too much air can make the cake puff and fall. Store covered in the refrigerator for up to 4 days or freeze individual slices. For a chocolate dessert, our Easy Chocolate Cake is another crowd-friendly option.
Estimated Nutrition
Approximate values per serving; estimates vary with ingredient brands, portions, and substitutions.
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 43 g |
| Protein | 8 g |
| Total fat | 32 g |
| Saturated fat | 19 g |
| Fiber | 1 g |
| Total sugars | 31 g |
| Sodium | 390 mg |
Nutrition information is an estimate for general reference and is not a substitute for individualized nutrition advice.
Ingredients
Method
- Heat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap its outside with heavy-duty foil for the water bath. Mix the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly over the bottom of the pan and bake for 8 minutes. Cool while you make the filling.
- Beat the cream cheese on low speed until smooth. Add the remaining sugar, flour, and salt; mix just until combined. Add the eggs one at a time, scraping the bowl. Stir in the sour cream and vanilla without overbeating.
- Pour the filling over the crust. Set the pan inside a larger roasting pan and pour hot water into the outer pan to reach about halfway up the springform sides. Bake for 60 to 70 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door, and leave the cake inside for 1 hour. Remove it from the water bath, cool completely, cover, and refrigerate for at least 6 hours before serving.
