This classic New York cheesecake recipe has a buttery Graham Cracker crust filled with a creamy and smooth sweet cheesecake filling. This easy cheesecake recipe is one that you will love making for dessert, this cheesecake is creamy, smooth, silky, and rich in flavor. Just like a cheesecake should be.
New York Style Cheesecake Recipe
I live in the Poconos, New York Cheesecake is everywhere. I can get the real deal New York Cheesecake easily and enjoy every bite of it. However, I love making things at home as you all know so while I can get my hands on amazing cheesecake I wanted to have my own perfect cheesecake recipe that I can make at home.
My friend Jaime shared this recipe with me years ago. She moved to Texas and couldn’t find any good cheesecake recipes so she made her long time family cheesecake recipe with a few changes to make it the perfect New York cheesecake. This New York cheesecake recipe is not only delicious but simple to make too.
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What’s the difference between New York-style cheesecake and a classic cheesecake recipe?
New York cheesecake has additional eggs, egg yolks and cream added to the cheesecake to make it richer, smoother, and even better than a classic cheesecake.
What type of Pan do you use to make a cheesecake?
For this recipe, you need to use a 9 inch springform pan. You will use a springform pan to bake the cheesecake in because it has removable sides. Once the cheesecake has cooled you will be able to take the sides of the pan off.
What is a springform pan?
A springform pan is a pan with a metal bottom and then sides that are tightly closed with a small hook, when you are done baking in it you can release the sides of the pan and remove the sides leaving only the bottom of the pan.
How to Make Graham Cracker Crust for Cheesecake
The crust is easy to make. Using a food processor crumble Graham Crackers into crumbs until you have the amount needed. In a large bowl mix the Graham Cracker crumbs, butter and sugar. When mixed well, press the crust into the bottom of a 9 inch springform pan. It sometimes helps to use the back of a measuring cup because you want it to form an almost solid crust.
Tips for the Best Homemade Cheesecake
Use Room temperature ingredients. It is important to bring all of the ingredients to room temperature before you get started making the cheesecake. If you use cold ingredients you will end up with a chunky cheesecake.
Beat eggs one at a time. You will need 5 eggs and 2 additional egg yolks for this cheesecake, the first 2 eggs will go in when you start mixing the cream cheese and other ingredients. The others will go in one at a time to finishing making the cheesecake mixture. This is an important step, do not miss it.
Do not over mix the batter. Overmixing will cause air to get into the cheesecake batter, air getting into the batter will result in the cheesecake cracking when it bakes.
Use full fat Cream cheese. You want all the fat in this one, do not use low fat or fat free cream cheese.
Pack the Graham Cracker crust tightly into the pan. It is important that you tightly pack the crust into the springpan, this will make sure that the crust bakes properly when you do the prebake and while the cheesecake is baking.
Allow the cheesecake to cool in the oven. Cheesecake doesn’t like a drastic jump in temperature. If you shut the oven off and then crack the oven door and keep the cheesecake in it to cool while the oven cools you will avoid having your cheesecake crack.
Don’t skimp on cooling and chilling time. After you remove the easy cheesecake from the oven and then cool it to room temperature and then place it in the fridge for a minimum of 4 hours to chill.
How do you know when your cheesecake is done?
The best way to know your cheesecake is done is to give it a little jiggle. Using oven its, hold the springform pan in 2 hands, give it a little shake and if the cheesecake looks done and only a small section of the center jiggles then the cheesecake is done baking.
What toppings go on Cheesecake?
There are lots of toppings that you can put on cheesecake, although this velvety-rich cheesecake does not need anything extra on top if you don’t want to.
If you are a fan of toppings on cheesecake and pie filling including cherry pie filling, blueberry pie filling, apple pie filling will work. You can use homemade or storebought. A drizzle of chocolate ganache, homemade caramel sauce, or homemade hot fudge along with some homemade whipped cream is also great toppings for homemade cheesecake.
How to store New York Cheesecake
Store any leftovers of this easy cheesecake in an airtight container or in the springpan covered tightly with plastic wrap in the fridge for up to 4 days.
How long does cheesecake last
Stored properly this cheesecake recipe will keep in the fridge for up to 4 days.
Can I Freeze Cheesecake?
Yes! You can freeze New York style cheesecake as a whole or in slices. The sooner you freeze it after it is done cooling the better your results will be.
To enjoy cheesecake after it has been frozen, remove it from the fridge and allow it to thaw in the fridge. Then serve as desired.
This cheesecake will keep in the freezer for up to one month.
Graham cracker crust Ingredients
- 1 1/2 cups Graham Cracker Crumbs
- 3 Tablespoons butter (softened)
- 2 Tablespoons white sugar
New York Cheesecake Filling Ingredients
- 5 8 ounce packages Philly Cream Cheese (softened)
- 1 3/4 cup sugar
- 3 tablespoons flour
- 2 1/2 teaspoon lemon peel
- 1/4 teaspoon salt
- 5 eggs
- 2 egg yolks
- 1/2 cup whipping cream
How to Make New York Cheesecake
Preheat oven to 350°F.
Mix crust ingredients in a bowl.
Press into the bottom of a 9 inch springform pan.
Cook the Graham Cracker in the oven at 350°F for 10 min. Remove the crust from the oven and up the oven temperature to 475°F.
Using the bowl of your stand mixer add the cream cheese, sugar, flour, lemon peel, salt, and 2 eggs, using the medium mixer speed, beat the ingredients together.
Once they are all mixed well add in the rest of the eggs and the 2 egg yolks one at a time and mix well until they have all been added and the mixture is smooth.
Add the whipping cream and quickly blend.
Pour the cheesecake mixture into the crusted springform pan.
Bake for 15 minutes at 475°F then reduce the oven to 200°F degrees and continue baking for one hour.
Turn off the oven but let the cheesecake sit in the oven for an additional 15 minutes to one hour.
Remove from the oven and cool to room temperature and then place in the fridge for a minimum of 4 hours to chill.
Easy Dessert Recipes
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New York Cheesecake Recipe
Ingredients
Graham cracker crust Ingredients
- 1 1/2 cups Graham Cracker Crumbs
- 3 Tablespoons butter softened
- 2 Tablespoons white sugar
Instructions
- Preheat oven to 350°F.
- Mix crust ingredients in a bowl and press into the bottom of a 9 inch springform pan.
- Cook the Graham Cracker in the oven at 350°F for 10 min. Remove the crust from the oven and up the oven temperature to 475°F.
- Using the bowl of your stand mixer add the cream cheese, sugar, flour, lemon peel, salt, and 2 eggs, using the medium mixer speed, beat the ingredients together. Once they are all mixed well add in the rest of the eggs and the 2 egg yolks one at a time and mix well until they have all been added and the mixture is smooth.
- Add the whipping cream and quickly blend.
- Pour the cheesecake mixture into the crusted springform pan.
- Bake for 15 minutes at 475°F then reduce the oven to 200°F degrees and continue baking for one hour.
- Turn off the oven but let the cheesecake sit in the oven for an additional 15 minutes to one hour.
- Remove from the oven and cool to room temperature and then place in the fridge for a minimum of 4 hours to chill.
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