Satisfy your sweet tooth with our Perfect New York Cheesecake, so rich and delicious it feels like it’s fresh from the bakery.
You will fall in love with this decadent New York Cheesecake recipe. Compared to traditional cheesecakes, a New York Cheesecake consists of a higher amount of cream cheese making it both dense and creamy. Baked low and slow, it has a firm structure that slices cleanly while remaining luxuriously soft with every bite.
For other cheesecake recipes you have to check out my Banana Pudding Cheesecake, Perfect Chocolate Cheesecake, and Key Lime Cheesecake.
Table of Contents
Why We Love This Cheesecake
- Perfect New York Cheesecake recipe uses simple, easy-to-find ingredients.
- It’s a beloved choice for holiday desserts.
- This cheesecake has a long shelf life. It stays fresh for several days when refrigerated, making it a great make-ahead dessert.
Recipe Ingredients
- Cream Cheese: Provides the rich, creamy texture and tangy flavor essential for a classic New York cheesecake.
- Heavy Whipping Cream: Adds richness and a smooth, velvety texture to the filling.
- Vanilla Bean Paste: Infuses the topping with a more intense, aromatic vanilla flavor and attractive specks of vanilla.
See the recipe card for full information on ingredients and quantities.
Variations
- Assorted Crust Options: Substitute the graham cracker crust with a variety of alternatives for a unique twist. Use crushed Oreos, vanilla wafers, ice cream cones, granola cereal, cornflake cereal, crushed pretzels, or coconut macaroons. Combine with melted butter to ensure they stick together effectively.
- Topping Options: Drizzle caramel, chocolate, or strawberry syrup with fresh strawberries. Add a dollop of whipped cream, mascarpone, chocolate shavings, or sprinkle crushed candies or cookies for extra texture and flavor. Fresh blueberries and raspberries also add a burst of color and tangy sweetness.
How to Make New York Cheesecake
Step 1: Cover the bottom and sides of a 9-inch springform pan with extra-large aluminum foil so that no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides. (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
Step 2: Preheat oven to 350°F (175°C), placing the top rack in the lower third of the oven. In a large mixing bowl, mix together the finely ground graham cracker crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
Step 3: Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1 1/2″ tall and approximately 1/4″ thick. You should have a nice layer on the bottom, and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn oven down to 325°F (160°C).
Step 4: 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 it 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, then the heavy cream, and beat on high for 1 minute.
Step 5: 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 (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325°F (160°C) for 1 hour and 45 minutes. If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 2 hours.
Step 6: After the cheesecake has been baked, turn off the oven, slightly crack the door open, and allow it to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming.
Step 7: Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooling rack to chill for at least 4 hours before serving; I prefer 6+ hours. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).
Step 8: 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 (you can also do this at about 3 hours into the chill time so that it can set during that remaining hour). During the chilling process, the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove before serving.
Expert Tips
- Use Water Bath: Use a water bath to bake your classic New York style cheesecake. This method ensures slow, even cooking, giving the cheesecake a smooth, custard-like texture. For safety, use a kettle to pour the hot water, preventing spills and burns.
- Scrape for Smoothness: When mixing the cheesecake batter, periodically scrape the sides and bottom of the bowl with a rubber spatula. This ensures all ingredients are fully incorporated, resulting in a smooth, consistent batter.
FAQs
Yes, this recipe uses a stand mixer. However, you can also use a hand mixer or electric mixer. Beat the cream cheese at medium speed until it is soft and creamy when using a hand mixer. When using an electric mixer, always run it on the lowest speed possible to avoid whipping air into the batter, as air bubbles can cause cracks during baking.
For the best experience, serve the cheesecake chilled, straight from the refrigerator. Use a hot knife to slice cleanly and add your favorite toppings like fresh berries, whipped cream, or a drizzle of caramel or chocolate.
Storage Info
To STORE your Perfect New York Cheesecake, keep it covered in the refrigerator for up to 1 week. You can also FREEZE it for up to 3 months by wrapping it tightly in plastic wrap and aluminum foil, then placing it in your freezer.
To REHEAT, thaw the cheesecake in the refrigerator overnight. While cheesecake is best served chilled, if you prefer it warm, gently reheat slices in the microwave for 10-15 seconds.
More Delicious Cheesecakes To Try
Perfect New York Cheesecake Recipe
Ingredients
For the Crust
- 2 cup graham cracker crumbs - about 15 sheets
- 2 tbsp granulated sugar
- pinch salt
- 5 tablespoons butter - melted
For the Filling
- 4 (8 oz) blocks plain cream cheese - room temperature
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1 1/2 cup granulated sugar
- 4 large eggs - room temperature
- 2/3 cup sour cream - room temperature
- 2/3 cup heavy whipping cream - room temperature
For the Sour Cream Topping
- 1 1/2 cup sour cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla bean paste
Instructions
- Cover the bottom and sides of a 9-inch springform pan with extra-large aluminum foil so that no water can leak in (it's worth a trip to the store to buy the 18" wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10") that has 2" sides. (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn't have to worry at all about the foil keeping water out).
- Preheat oven to 350°F (175°C), placing the top rack in the lower third of the oven. In a large mixing bowl, mix together the finely ground graham cracker crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
- Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1 1/2" tall and approximately 1/4" thick. You should have a nice layer on the bottom, and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn oven down to 325°F (160°C).
- 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 it 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, then the heavy cream, and 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 (this was just to the lip of my 2" tall cake pan). Place in the oven and bake at 325°F (160°C) for 1 hour and 45 minutes. If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 2 hours.
- After the cheesecake has been baked, turn off the oven, slightly crack the door open, and allow it to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming.
- Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooling rack to chill for at least 4 hours before serving; I prefer 6+ hours. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the 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 (you can also do this at about 3 hours into the chill time so that it can set during that remaining hour). During the chilling process, the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove before serving.
Can I use Oreo Crust With this recipe?
Definitely! You could just swap out the graham cracker crumbs for Oreo crumbs 🙂
Hi, I was so intimidated by making a cheesecake, I had never tried it. Well, it’s the second time I’ve made this one. Unbelievable!! Lots of steps but easy to follow and oh so good. Making it for father’s dayday for hubby (more for me) tomorrow. Thank you so much. I make it with a fruit toping.
Out of curiosity, what does baking it in the water bath do? What is the difference of not using one verses using one?
I’ve made mini cheesecakes in mini muffin tins and didn’t use a water bath and they came out OK.
With a full-size cheesecake it just helps it bake/set evenly… as well as keep it moist. Mini cheesecakes only take 1/3 or a 1/4 of the time to bake so a water bath isn’t needed. Hope that helps!
this is the first time I’ve ever attempted cheesecake. It is my husband’s favorite, but I’ve always been scared away by horror stories of falling and cracking. Well, his birthday is this week, and I finally screwed up the courage to try it. All the great reviews said this recipe would work, so I used it, and my cheesecake turned out perfectly! It’s golden, smooth, and stunning. It is chilling, and we’ll serve it tomorrow. I hope it tastes as good as it looks!
A M A Z I N G!! I made this a second time last night and the results were just like the first time! I tell ya…super delicious and your instructions are great! Thank you for sharing!! <3
My little family thinks I am a hero! lol ~Stephanie
I love to hear that!!!