Easy New York Cheesecake
This is my classic New York cheesecake recipe with a homemade graham crust. It's ultra-smooth, creamy, and of course, easy to make.
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs (from 12 whole graham crackers)
- ¼ cup packed brown sugar
- 5 tablespoons melted butter
For the filling
- 4 ½ (8-ounce) packages cream cheese (room temperature)
- 1 ¼ cups sugar
- 6 large eggs
- ¼ cup sour cream
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F and set the oven rack in the middle position.
- In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter. Press crumbs into the bottom and about ½-inch up a 9-inch springform pan.
- Bake for 8-9 minutes until lightly browned, then set aside to cool. Wrap the outside of the pan tightly with 1 or 2 sheets of aluminum foil (to prevent water from seeping into the seams). Reduce the oven temperature to 325°F.
- In a large bowl, or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar for about 5 minutes. Stop and scrape the bowl 2-3 times to ensure even mixing and no lumps remain.
- Add the eggs one at a time, beating until the mixture is smooth before adding the next egg.
- Add the sour cream and vanilla and mix just until smooth.
- Pour the batter into the crust and tap it on the counter a few times to remove large air bubbles.
- Place a large roasting pan in the oven and fill it with 1 inch of boiling water. Place the cheesecake pan in the water and bake for 75-80 minutes. It's done when the edges are set and the center wobbles slightly when you tap the pan.
- Remove the cheesecake from the water and let it cool at room temperature for 2 hours. Then, cover and refrigerate for at least 4 hours.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!