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Creamy Classic New York Cheesecake Recipe with Easy Sour Cream Topping

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A rich and creamy classic New York cheesecake with a buttery graham cracker crust and a tangy sour cream topping that adds a subtle zing and creamy finish.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (150g)
  • 1/4 cup granulated sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 4 (8 oz / 226g each) packages cream cheese, softened
  • 1 1/4 cups granulated sugar (250g)
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 2/3 cup sour cream (160ml)
  • 2/3 cup heavy cream (160ml, optional)
  • 1 cup sour cream (240ml) for topping
  • 1/4 cup granulated sugar (50g) for topping
  • 1 teaspoon vanilla extract for topping

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until crumbs are evenly coated and press firmly into the bottom and slightly up the edges of a 9-inch springform pan. Bake crust for 10 minutes. Remove and cool.
  2. Using an electric mixer, beat softened cream cheese on medium speed until smooth, about 3-4 minutes. Add 1 1/4 cups sugar and beat until blended. Mix in 1 teaspoon vanilla extract. Add eggs one at a time, mixing just until incorporated. Stir in 2/3 cup sour cream and 2/3 cup heavy cream (if using).
  3. Pour filling over cooled crust and smooth the top. Place springform pan on a baking sheet and bake at 325°F (163°C) for about 70 minutes. The edges should be set but the center will jiggle slightly. Avoid opening oven door during first 45 minutes.
  4. While cheesecake bakes, whisk together 1 cup sour cream, 1/4 cup sugar, and 1 teaspoon vanilla extract until smooth.
  5. After initial bake, spread sour cream topping evenly over cheesecake. Return to oven and bake for an additional 15 minutes.
  6. Remove cheesecake from oven and cool on wire rack for 30 minutes. Run a knife around edges to loosen from pan. Refrigerate for at least 4 hours or overnight before removing sides of springform pan and serving.

Notes

Use room temperature cream cheese and eggs for smooth mixing. Avoid overbeating eggs to prevent cracks. Optionally use a water bath to keep cheesecake moist and crack-free. Let cheesecake cool gradually and chill thoroughly for best texture. Wrap springform pan in foil if using water bath. Thin and even sour cream topping spreads best.

Nutrition

Keywords: New York cheesecake, classic cheesecake, sour cream topping, creamy cheesecake, graham cracker crust, easy cheesecake recipe

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