Rich, smooth and creamy, this New York Cheesecake recipe is so simple to make with just a few everyday ingredients. Just like the cheesecakes you find in the Big Apple, this recipe is absolutely fool-proof and perfect every time.

A slice of New York Cheesecake on a blue plaid plate with a strawberry and whipped cream on top and a sprig of mint.


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New York Cheesecake

I’m craving a trip to New York City right about now….it’s been a few months since we had time to visit and I know we are due. It’s my favorite city because of the diverse food culture and that fact that I can stuff my face with something from every country on the planet within a two block span. And my son has been bitten by the NYC bug, too….which I love.

But among all the cupcakes and macarons and Instagram worthy chocolate chip cookies….hidden kinda in the old school bakeries that nobody’s really shooting pics of and posting for the world to see is the New York Cheesecake.

It seems so humble but one bite will assure you that this unassuming dessert is decadent, rich and sinfully addicting in ever sense of the word.

We usually go buy a ton of sweets to bring home along with the usual stock of Katz’s corned beef but we never manage to grab a cheesecake while we’re there.

Sure, we order a slice or three when we’re having dinner out but bringing a whole New York Cheesecake home when we don’t really have an occasion to share with others just seems a little over the top.

So, I created my own recipe years ago just so I could have a taste of the Original New York Cheesecake right in my own home.

Whole New York Cheesecake on a white cake plate on a blue background.

Ingredients You Will Need

For this version of a New York Style Cheesecake, I skipped the heavy cream and went straight with the usual ingredients as shown here.

  • graham cracker crumbs – You can buy them in a box at the store or crush your own graham crackers in a food processor.
  • butter – Room temperature and I use salted butter for this recipe. If you use unsalted butter add another pinch of salt to the filling.
  • eggs – Large, room temperature eggs are best. We use whole eggs so you don’t have to separate the egg yolks from the egg whites.
  • cream cheese – Full fat cream cheese works best here for a creamy cheesecake and be sure it’s room temperature.
  • sugar – Regular granulated sugar is my favorite for making cheesecake.
  • salt – Kosher salt is my favorite for baking and was used for testing this recipe.
  • vanilla – I’ve used both pure vanilla extract and vanilla bean paste to make this with great results.

Simple, easy to find ingredients make this New York Style Cheesecake recipe quick to whip up without having to search for obscure items. Sometimes I’ll use a squeeze of lemon juice to punch up the flavor but it is not in a classic New York cheesecake recipe.

For the full ingredient list and instructions, see the recipe card below.

overhead shot of New York cheesecake with a slice cut out on a white cake plate with a strawberry in the center.

What is New York Cheesecake?

If you’ve never had a New York Cheesecake before, it’s a rich, dense, smooth and creamy cake filling nestled in a graham cracker crust. Now, some people swear by Junior’s Cheesecake which is a little different from what I’m used to being that the crust is actually a sponge cake.

It’s the only place I know that serves their cheesecake on a sponge crust. It’s lovely and light but not how I wanted to recreate the original that I know and love.

Typically, a cheesecake recipe has sour cream or heavy cream included in the ingredients for the filling. I was able to duplicate the same dense, smooth, sweet, creamy texture filling without adding the additional cream.

Less cream, less calories, but we’re eating cheesecake here so it doesn’t really matter. Does it?

Slice of New York Cheesecake on a blue plaid plate with a gold fork.

How To Make New York Cheesecake

For this New York Cheesecake recipe, you’ll need one 9-inch springform pan, a baking sheet and aluminum foil. Line the outside of the spring form pan with the foil before filling.

Be aware, springform pans are notorious for leaking. Since cheesecake bakes in a water bath (Bain Marie), the foil prevents the water from sneaking into the pan during baking. Standard 12-inch aluminum foil is not going to cut it here, go big with the foil since  you don’t want any foil seams on the bottom or sides of the pan. If there are seams exposed to the water, the water will find a way in.

  1. Preheat oven to 350˚F.
  2. In a large bowl, mix together the graham cracker crumbs, sugar, melted butter and salt until clumps begin to form.
  3. Press the crumb mixture into a cheesecake pan firmly and evenly across the bottom of the pan and halfway up the sides of the springform pan.
  4. Transfer the crust to the oven and bake until set, approximately 10 minutes.
  5. Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.
  6. Reduce the oven temperature to 325˚F.
  7. Add the cream cheese to a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, and beat with an electric hand mixer on medium speed until fluffy, approximately 2-3 minutes.
  8. Beat in the sugar and vanilla with the electric mixer, scraping down the sides of the bowl and the bottom of the bowl, as needed.
  9. Add the eggs to the cream cheese mixture one at a time, beating well after each addition at medium-low speed.
  10. Pour the cheesecake filling into the crust and set in a deep baking pan.
  11. Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.
  12. Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.

This easy cheesecake recipe does require some planning but your efforts and patience are rewarded tenfold once you dig your fork into it and take a bite.

So, if you ever wondered how to make a New York Style Cheesecake, this is the recipe for you.

Close up of whole New York Cheesecake with a slice taken on a white cake plate.

Tips for Perfect Cheesecake

  • Be sure all your filling ingredients are room temperature. This allows the ingredients to combine easily and become smooth without any lumps.
  • Do not skip the water bath! Placing your foil wrapped pan in the water bath during the baking time required will help to eliminate any cracking of your cheesecake batter.
  • Do not over bake your cheesecake. The sides will be dry and firm to the touch but the center will still be wobbly. The cheesecake will firm up while it chills overnight.
  • To cut your cheesecake, run a knife under hot water and make your first cut. Wipe the blade with a warm, damp paper towel in between cuts.

How to Make In Advance

Cheesecake is great to make in advance for parties. Simple bake as directed and allow to cool. Keep the cake in the pan and cover with plastic wrap being sure it doesn’t touch the top of the cake. Refrigerator for 3-4 days.

When ready to serve, remove the plastic wrap and springform pan. Serve chilled or at room temperature.

Transfer leftover cheesecake to an airtight container and refrigerate for up to 7 days.

Shot of whole New York Cheesecake with a slice on a plaid plate and a fork with a bite taken.

What To Serve With Cheesecake

I like to top my cheesecake slices with fresh strawberries but you can use any of these easy recipes to add some extra to your cheesecake.

New York Cheesecake slice on a blue plaid plate with the whole cake in the background on a white cake plate.

More Easy Cheesecake Recipes

Want more tasty desserts and easy dinner recipes? Follow us over on Instagram for all the recipes you can handle and some behind the scenes fun!

A slice of New York Cheesecake on a blue plaid plate with a strawberry and whipped cream on top and a sprig of mint.

Get the Recipe: Best New York Cheesecake Recipe

Yield: 12
Prep Time: 15 minutes
Cook Time: 1 hour
8 hours
Total Time: 1 hour 15 minutes
Rich, creamy, dense, sweet, this is the Perfect New York Cheesecake recipe. Simple to make from scratch with ingredients you already have in your kitchen.
4.97 from 31 votes
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Ingredients

For the crust

  • 2 cups graham cracker crumbs approximately 12 ounces whole crackers
  • 1/4 cup granulated sugar
  • 5 tablespoons butter melted
  • 1/8 teaspoon kosher salt

For the filling

  • 4 8- ounce blocks cream cheese room temperature
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/8 teaspoon kosher salt

Equipment

  • 1 springform pan
  • hand mixer
  • mixing bowls

Instructions 

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form.
  • Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides.
  • Transfer the crust to the oven and bake until set, approximately 10 minutes.
  • Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.
  • Reduce the oven to 325 degrees.
  • Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.
  • Beat in the sugar and vanilla scraping down the sides of the bowl, as needed.
  • Add the eggs to the cream cheese mixture one at a time, beating well after each addition.
  • Pour the filling into the crust and set in a deep baking pan.
  • Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.
  • Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.
  • Serve chilled topped with strawberries or just straight up.

Video

YouTube video

Notes

Total time includes 8 hours of chilling time.
Cheesecake can be made up to 3 days in advance. Cover with plastic wrap and store in the refrigerator until ready to serve.
Calories: 316kcal, Carbohydrates: 36g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 98mg, Sodium: 294mg, Potassium: 84mg, Fiber: 0g, Sugar: 29g, Vitamin A: 605IU, Calcium: 48mg, Iron: 0.9mg
Author: Kellie
Course: Baking, Dessert
Cuisine: American