Go Back

Classic New York Style Cheesecake Recipe

This Classic New York Style Cheesecake Recipe is so creamy and decadent. Its sure to be a favorite at all of your holiday celebrations this season.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour
Cooling 12 hours
Course Dessert
Servings 20

Equipment

  • 9 Inch Springform Pan
  • Hand Mixer
  • Mixing Bowls
  • Spatula
  • Crust Shield
  • Measuring Spoons
  • Measuring Cups
  • Food Processor

Ingredients
  

  • 20 Graham Crackers ground in a food processor
  • 8 Tablespoons Butter melted
  • 4- 8 oz packages of Cream Cheese room temperature
  • 1 1/2 cup White Sugar
  • 3/4 cup Milk room temperature
  • 4 eggs Eggs room temperature
  • 1 Cup Sour Cream room temperature
  • 1 Tablespoon Vanilla Extract
  • 1/4 cup All Purpose Flour

Instructions
 

  • Warm all of your cold ingredients up to room temperature.
  • Preheat your Oven to 350°F.
  • Grind 20 sheets of Graham Crackers (im using 4 Cups of Pecans and 2 Tablespoons of White Sugar) in a Food Processor to a coarse sand consistency. With your food processor on, drizzle in the 8 Tablespoons of melted butter.
  • Press the mixture into the bottom of your 9 inch springform pan. I like to press the crust half way up the sides as well.
  • Bake your crust at 350°F for 15 minutes.
  • While your crust is baking, mix, with your hand mixer, your cream cheese and sugar just until smooth.
  • Blend in your milk. Scrape down sides.
  • Adding one egg at a time, blend until the yolks are just mixed in. Repeat with all 4 eggs. Scrape down sides between each egg addition.
  • Incorporate 1 cup of sour cream and 1 tablespoon of vanilla. While mixing, slowly sift in 1/4 cup all purpose flour just until combined.
  • Pour your Cheesecake batter into your baked crust. Turn your oven down to 300°F and bake for 1 hour.
  • Do not open the oven door.
  • After 1 hour, turn your oven off and leave the cheesecake in your oven for 6 hours. Do Not open the door.
  • Refrigerate for at least 4 hours, overnight is better.

Notes

In the past, if im in a rush, I have cracked the oven door to cool my cheesecake faster. It still tasted good but this did sometimes cause it to fall in the center. If you are pressed for time, its a risk you will have to take. 
Optional Toppings for Classic Cheesecake Recipe
Sour Cream with Vanilla and Sugar- a classic cheesecake topping
Chocolate Ganache rich and creamy topping great for lots of deserts
Sliced Fruit- Great for coving a cracked cheesecake. I like to use sliced Kiwi, Strawberries, Raspberries, and blueberries and lay them on top in layers.
Whipped Cream- Perhaps the easiest and quickest topping and also great for hiding a cracked cheesecake. Plus, the leftovers are amazing in my coffee the next morning. 
Raspberry, Strawberry, or Blueberry sauce. So easy to make and probably my families favorite Cheesecake Topping.