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Creamy New York Style Cheesecake Recipe with Easy Graham Cracker Crust Tips

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A rich and creamy New York style cheesecake with a buttery, crunchy graham cracker crust. This recipe is simple, reliable, and perfect for any occasion, delivering a smooth, velvety texture with just the right tang.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 4 packages (32 oz / 900g) full-fat cream cheese, softened
  • 1 1/4 cups (250g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 2/3 cup (160ml) sour cream
  • 2/3 cup (160ml) heavy cream
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat the oven to 325°F (160°C). If using a water bath, prepare a large roasting pan with hot water.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbs are evenly coated and look like wet sand.
  3. Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool slightly.
  4. In a large bowl, beat softened cream cheese with sugar using an electric mixer on medium speed until smooth and creamy, about 3-5 minutes. Scrape down sides occasionally.
  5. Beat in eggs one at a time, mixing just until combined after each addition to avoid overmixing.
  6. Stir in vanilla extract, sour cream, heavy cream, and flour until smooth. The batter should be thick but pourable.
  7. Pour filling evenly over the crust and smooth the top with a spatula.
  8. Optional: Wrap the pan with aluminum foil to prevent leaks and place it inside the roasting pan with hot water halfway up the sides.
  9. Bake for 55-70 minutes until edges are set but the center jiggles slightly when shaken gently.
  10. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  11. Remove from oven and water bath, unwrap foil, cool completely at room temperature for about 1 hour.
  12. Refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

Use room temperature ingredients for smooth batter. Add eggs one at a time to prevent cracks. Baking in a water bath helps avoid drying and cracking. Cool cheesecake slowly in the oven with door ajar to prevent cracks. Chill overnight for best texture and flavor. To avoid cracks, do not overbeat or overbake. For a gluten-free crust, substitute flour with cornstarch and use gluten-free graham crumbs. Dairy-free options include dairy-free cream cheese and coconut cream but texture will differ.

Nutrition

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

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