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Classic New York Cheesecake with Graham Cracker Crust

A perfect slice of Classic New York Cheesecake showing a thick, creamy filling and a rich graham cracker crust.
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Follow this recipe to make a dense, rich, and smooth New York style cheesecake using a traditional graham cracker crust. Includes instructions for a water bath to prevent cracking.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 4 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil, covering the bottom and sides completely to prepare for the water bath.
  2. Make the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of the prepared springform pan.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 325 degrees F.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl.
  5. Gradually beat in the 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  6. Add the eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream until the batter is smooth.
  7. Pour the filling over the cooled crust. Tap the pan gently on the counter a few times to release any large air bubbles.
  8. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This is the water bath.
  9. Bake at 325 degrees F for 60 to 75 minutes. The edges should look set, but the center (about 2 inches wide) should still wobble slightly when gently nudged.
  10. Turn off the oven. Prop the oven door open slightly (about 2 inches) using a wooden spoon. Let the cheesecake cool inside the oven for 1 hour.
  11. Remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature for another hour.
  12. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling to prevent lumps and ensure a smooth texture.
  • Do not overbeat the batter once the eggs are added; too much air causes cracking during cooling.
  • For the smoothest texture, use a paddle attachment on your mixer, not a whisk attachment.

Nutrition

Find it online: https://tasteportfolio.com/classic-new-york-cheesecake-graham-cracker-crust/