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Creamy New York Style Cheesecake Recipe with Classic Graham Crust

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A smooth, dense, and slightly tangy New York style cheesecake with a buttery graham cracker crust, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 150g)
  • 1/4 cup granulated sugar (about 50g)
  • 7 tablespoons unsalted butter, melted (about 100g)
  • 1/2 teaspoon ground cinnamon (optional)
  • 4 packages (32 oz / 900g) full-fat cream cheese, softened
  • 1 1/4 cups granulated sugar (about 250g)
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 2/3 cup sour cream (about 160ml)
  • 2/3 cup heavy cream (about 160ml)
  • 1 tablespoon all-purpose flour (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, cinnamon (if using), and melted butter until mixture feels like wet sand.
  2. Press the crust mixture firmly into the bottom and slightly up the sides (about 1 inch) of a 9-inch springform pan.
  3. Place the pan on a baking sheet and bake the crust for 10 minutes. Remove and let cool.
  4. In a large bowl, beat softened cream cheese on medium speed until smooth and creamy (2-3 minutes), scraping sides frequently.
  5. Gradually add sugar and vanilla extract, beating until combined and smooth.
  6. Add eggs one at a time, mixing on low speed after each addition to avoid overbeating.
  7. Mix in sour cream and heavy cream just until smooth. Stir in flour if using.
  8. Pour the cream cheese filling gently over the cooled crust and smooth the top with a spatula.
  9. Wrap the bottom of the springform pan with foil and place it in a larger pan filled with about an inch of hot water (water bath).
  10. Bake at 325°F (160°C) for 1 hour and 15 minutes. The center should jiggle slightly when shaken gently.
  11. Turn off oven, leave door slightly ajar, and let cheesecake cool inside for 1 hour.
  12. Remove from oven and water bath, unwrap foil, and chill in refrigerator for at least 8 hours or overnight.
  13. Before serving, run a knife around edges, release springform, and slice with a sharp knife dipped in hot water for clean cuts.

Notes

Use room temperature ingredients for smooth texture. Mix gently to avoid air bubbles and cracks. Use a water bath to prevent cracking and keep cheesecake moist. Cool gradually in oven with door ajar. Use a sharp knife dipped in hot water for clean slices. For gluten-free, substitute graham crackers with gluten-free crumbs. Sour cream can be substituted with full-fat Greek yogurt.

Nutrition

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

Find it online: https://chrisfeasts.com/creamy-new-york-style-cheesecake-recipe-with-classic-graham-crust-easy-step-by-step-guide/