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

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This classic New York Style Cheesecake features a rich, creamy filling atop a buttery graham cracker crust. It’s easy to make, crowd-pleasing, and perfect for any celebration or cozy night in.

Ingredients

Scale
  • 2 cups graham crackers (about 16 full crackers), finely crushed
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • Pinch of salt
  • 32 ounces (4 packages) full-fat cream cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1/2 cup heavy cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest (optional)
  • Fresh berries (optional, for topping)
  • Berry compote or jam (optional, for topping)
  • Whipped cream (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, combine crushed graham crackers, 1/4 cup sugar, melted butter, and a pinch of salt. Mix until evenly combined and the texture resembles damp sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to pack it down tightly. Bake for 10 minutes until golden and fragrant. Cool completely.
  3. In a stand mixer or with a hand mixer, beat cream cheese on medium speed until completely smooth, about 3-4 minutes. Scrape down the sides often.
  4. Add 1 1/4 cups sugar and beat again until creamy, about 2 minutes.
  5. Add eggs one at a time, mixing until just blended. Do not overmix.
  6. Mix in sour cream, heavy cream, vanilla extract, and lemon zest (if using). Blend until just smooth.
  7. Pour the filling over the cooled crust. Gently tap the pan on the counter to release air bubbles.
  8. Wrap the outside of the pan tightly with two layers of foil. Place the pan into a large roasting pan and fill the roasting pan with about 1 inch of hot water.
  9. Bake at 350°F for 50-60 minutes. The edges should be set, but the center will still wobble slightly.
  10. Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour.
  11. Transfer the pan to a wire rack and cool to room temperature. Refrigerate at least 4 hours, preferably overnight.
  12. Run a thin knife around the edge before removing the springform. Slice with a sharp, hot knife for clean cuts. Top with berries, whipped cream, or compote as desired.

Notes

Always use room temperature ingredients for a smooth filling. Don’t overmix after adding eggs to avoid cracks. A water bath helps prevent cracking and ensures even baking. Cool gradually for best texture. For gluten-free, use almond flour or gluten-free cookies for the crust. Cheesecake is best served chilled and can be made ahead or frozen.

Nutrition

Keywords: cheesecake, New York style, creamy, graham cracker crust, easy dessert, classic bake, party dessert, holiday, birthday, comfort food

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