This post may contain affiliate links. Please read our disclosure policy.
Rich, smooth, and creamy, this classic New York Cheesecake recipe is easier to make than it looks. A buttery graham cracker crust holds a dense, velvety cream cheese filling that bakes gently in a water bath for a bakery-style cheesecake you can make at home.
Made with simple ingredients and no sour cream or heavy cream, this foolproof cheesecake has the rich cream cheese flavor and firm, creamy texture everyone expects from a classic New York cheesecake.
Table of Contents
- Kellie’s Note A Bite of the Big Apple
- Why You Will Love This New York Cheesecake
- Ingredients For New York Cheesecake
- What Makes This New York Style
- How To Make New York Cheesecake
- Tips for Perfect Cheesecake
- Storage, Make Ahead and Freezing
- Easy Cheesecake Variations
- What To Serve With Cheesecake
- Best New York Cheesecake Recipe
- More Easy Cheesecake Recipes
This article may contain affiliate links to products I use and love.
My new go-to recipe! It is absolutely delicious and now I make it at least once a month.
– Jessica
Kellie’s Note
A Bite of the Big Apple
Among all the cupcakes and macarons and Instagram worthy chocolate chip cookies in New York City, hidden in the old school bakeries that nobody’s really shooting videos 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.
When we’re in the city, we 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 when the craving strikes.
Why You Will Love This New York Cheesecake
- Rich and creamy – Four blocks of full-fat cream cheese create a dense, silky filling with classic New York cheesecake flavor.
- Simple ingredients – You only need a handful of easy-to-find baking staples.
- No sour cream or heavy cream – The cream cheese flavor stays front and center.
- Foolproof method – A water bath and slow cooling process help the cheesecake bake evenly and stay smooth.
- Perfect for making ahead – Cheesecake needs time to chill, so it is an ideal dessert for holidays, parties, and special occasions.
Ingredients For New York Cheesecake
This New York style cheesecake uses simple ingredients, but a few details make all the difference.
- Graham cracker crumbs – Use store-bought crumbs or crush whole graham crackers in a food processor. Substitution: Vanilla wafers, digestive biscuits, or gluten-free graham crackers work well.
- Granulated sugar – Sweetens both the crust and the cheesecake filling.
- Butter – Melted butter holds the crust together. I use salted butter, but unsalted butter works too. Add an extra pinch of salt to the filling if using unsalted butter.
- Cream cheese – Use four 8-ounce blocks of full-fat brick-style cream cheese, softened to room temperature. Do not use whipped or spreadable cream cheese from a tub.
- Eggs – Use large eggs at room temperature so they blend smoothly into the filling.
- Vanilla extract – Adds warm bakery-style flavor. Vanilla bean paste is a great substitute.
- Kosher salt – Balances the sweetness and brings out the cream cheese flavor.
What Makes This New York Style
New York cheesecake is known for its rich, dense, creamy texture and tall profile. This version gets its classic texture from four blocks of full-fat cream cheese, whole eggs, and a gentle water-bath bake.
Some New York cheesecake recipes include sour cream or heavy cream. This one keeps the ingredient list simple and lets the cream cheese flavor shine. The result is smooth, rich, lightly tangy, and sturdy enough to slice beautifully after chilling.
How To Make New York Cheesecake
You will need a 9-inch springform pan, a roasting pan or deep baking pan for the water bath, extra-wide heavy-duty foil, and a stand mixer or hand mixer.
- Prepare the pan – Preheat the oven to 350°F. Wrap the outside of the springform pan tightly with two layers of extra-wide heavy-duty foil, bringing the foil all the way up the sides.
- Make the crust – Stir together the graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles damp sand. Press firmly over the bottom and about halfway up the sides of the prepared pan.
- Bake the crust – Bake for 10 minutes, then transfer to a wire rack and cool completely. Reduce the oven temperature to 325°F.
- Make the filling – Beat the room-temperature cream cheese until smooth and creamy, about 2 to 3 minutes. Mix in the sugar, vanilla, and salt, scraping down the bowl as needed.
- Add the eggs – Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Do not overmix once the eggs are added.
- Fill the pan – Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release large air bubbles.
- Bake in a water bath – Set the foil-wrapped springform pan inside a roasting pan. Place the roasting pan in the oven, then carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Check for doneness – Bake for 60 to 65 minutes, until the outer edges are set and the center 2 to 3 inches still has a gentle wobble when the pan is nudged.
- Cool slowly – Turn off the oven, crack the oven door open, and let the cheesecake rest in the oven for 30 minutes. Remove it from the water bath and cool completely on a wire rack.
- Chill – Cover and refrigerate for at least 8 hours or overnight before slicing and serving.
Tips for Perfect Cheesecake
- Use room-temperature ingredients – Soft cream cheese and room-temperature eggs blend into a smooth, lump-free filling.
- Use full-fat block cream cheese – Brick-style cream cheese gives this cheesecake its rich, dense texture. Avoid whipped or tub-style cream cheese.
- Mix the eggs on low speed – Too much air in the batter can make the cheesecake puff, sink, or crack as it cools.
- Do not skip the water bath – The steam creates gentle, even heat that helps the cheesecake bake evenly and stay creamy.
- Add hot water after the pan is in the oven – This keeps you from carrying a heavy roasting pan full of hot water across the kitchen.
- Do not overbake – The edges should look set, but the center should still wobble slightly when you gently nudge the pan.
- Cool it gradually – Letting the cheesecake rest in the turned-off oven helps prevent sudden temperature changes that can cause cracks.
- Loosen the edge – After the cheesecake has cooled for about 15 minutes, run a thin knife around the inside edge of the pan. This helps it pull away as it cools.
- Slice with a hot knife – Run a sharp knife under hot water, wipe it dry, and clean it between slices for neat, bakery-style pieces.
Storage, Make Ahead and Freezing
- Make ahead – Cheesecake is a great make-ahead dessert. Bake it up to 3 days before serving, keep it in the springform pan, and cover it once it is fully chilled.
- Store – Keep leftover cheesecake covered in the refrigerator for up to 5 days. For the best texture, store toppings separately when possible.
- Freeze – Freeze the whole cheesecake or individual slices for up to 2 months. Chill the cheesecake completely, then freeze uncovered until firm. Wrap tightly in plastic wrap, followed by foil, and store in a freezer-safe container or bag.
- Thaw – Thaw frozen cheesecake overnight in the refrigerator. Do not thaw it at room temperature.
- Reheating – Cheesecake is best served chilled or slightly softened at room temperature. It does not need to be reheated.
Easy Cheesecake Variations
Keep the cheesecake base exactly as written, then make it your own with a simple topping.
- Holiday cheesecake – Top with cranberry sauce, pumpkin butter, or caramel sauce for an easy seasonal dessert.
- Berry cheesecake – Top chilled slices with strawberries, blueberries, raspberries, or a spoonful of warm berry sauce.
- Cherry cheesecake – Add homemade cherry pie filling just before serving.
- Lemon cheesecake – Serve with lemon curd and whipped cream for a bright, tangy finish.
- Chocolate cheesecake – Drizzle each slice with hot fudge sauce or chocolate ganache.
What To Serve With Cheesecake
For the cleanest slices, serve cheesecake chilled straight from the refrigerator. If you prefer a softer, creamier texture, let each slice sit at room temperature for 10 to 15 minutes before serving.
This classic New York cheesecake is delicious served plain, but a simple Strawberry Puree, lemon curd, Quick Blueberry Compote, chocolate sauce, or whipped cream makes it feel extra special.
Best New York Cheesecake Recipe
Equipment
- 9-inch springform pan
- Roasting pan or deep baking pan
- Extra-wide heavy-duty aluminum foil
- Hand mixer or stand mixer
- mixing bowls
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
Instructions
- Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan tightly with two layers of extra-wide heavy-duty foil.
- In a large bowl, stir together the graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles damp sand.
- Press the crumb mixture firmly and evenly over the bottom and about halfway up the sides of the prepared springform pan.
- Bake the crust for 10 minutes. Transfer the pan to a wire rack and cool completely.
- Reduce the oven temperature to 325°F.
- Add the cream cheese to a large bowl or the bowl of a stand mixer. Beat until smooth and creamy, about 2 to 3 minutes.
- Add the sugar, vanilla, and salt. Beat until combined, scraping down the sides and bottom of the bowl as needed.
- Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
- Pour the filling into the cooled crust. Gently tap the pan on the counter a few times to release large air bubbles.
- Set the foil-wrapped springform pan inside a roasting pan. Place the roasting pan in the oven, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 60 to 65 minutes, until the edges are set and the center still has a gentle wobble when the pan is nudged.
- Turn off the oven, crack the oven door open, and let the cheesecake rest for 30 minutes.
- Remove the cheesecake from the water bath and cool completely on a wire rack. Cover and refrigerate for at least 8 hours or overnight before slicing and serving.
Video
Notes
- Use full-fat block cream cheese for the best flavor and texture. Do not use whipped or tub-style cream cheese.
- Total time includes chilling time. Plan for at least 10 hours from start to finish.
- Cheesecake can be made up to 3 days in advance. Store covered in the refrigerator until ready to serve.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- Freeze the whole cheesecake or individual slices for up to 2 months.
- Thaw overnight in the refrigerator before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Cheesecake Recipes
- Mini Carrot Cheesecakes….my personal fave.
- This No Bake Cheesecake is seriously amazing…and so easy!
- Gingerbread Cheesecake is just what dreams are made of.
- Looking for savory? Try these Parmesan Basil Cheesecakes and watch jaws drop. So good!
- Mini Strawberry Pretzel Salad Cheesecake….need I say more?
- Salted Caramel Mocha Cheesecakes will make you weak in the knees.
- The BEST EVER Pumpkin Cheesecake recipe. Ever.
- The MOST AMAZING Chocolate Cheesecake!
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!
Why did my cheesecake crack?
Cheesecake usually cracks from overmixing, overbaking, skipping the water bath, or cooling too quickly. Use room-temperature ingredients, mix the eggs on low speed just until combined, bake until the center still has a gentle wobble, and let the cheesecake cool gradually before chilling. A cracked cheesecake will still taste amazing, and toppings like fruit sauce, whipped cream, or chocolate sauce cover it beautifully.
Do I have to use a water bath for cheesecake?
For the smoothest, creamiest cheesecake with the lowest risk of cracks, yes. The water bath creates gentle, even heat and adds moisture to the oven. Wrap the springform pan tightly with heavy-duty foil to help keep water away from the crust.
How do I know when cheesecake is done baking?
The outer edges should look set, but the center 2 to 3 inches should still wobble gently when the pan is nudged. It should not look wet or sloshy. The cheesecake continues to set as it cools and chills overnight.
Can I use low-fat cream cheese?
Full-fat block cream cheese is strongly recommended for the richest flavor and best texture. Low-fat or whipped cream cheese will make the cheesecake softer and less dense.
Can I use a different crust?
Yes. Vanilla wafers, digestive biscuits, shortbread cookies, or gluten-free graham crackers can be used in place of standard graham crackers. Use the same amount of fine crumbs.
Can I make cheesecake ahead of time?
Yes. Cheesecake is even better after it has chilled overnight. Bake it up to 3 days ahead, cover it once fully chilled, and keep it in the refrigerator until serving.
Can I freeze New York cheesecake?
Yes. Freeze the whole cheesecake or individual slices for up to 2 months. Wrap it tightly after it is fully chilled and thaw it overnight in the refrigerator before serving.
Can I double this recipe?
Do not double the recipe in one springform pan. For a larger batch, make two separate 9-inch cheesecakes so they bake evenly and have the correct texture.
Can I bake this in a 10-inch springform pan?
Yes, but the cheesecake will be shorter and may bake a little faster. Begin checking it about 10 minutes early and use the gentle-wobble test for doneness.
The batter is delicious. In the oven now! I did add a zest of a lime and about a tablespoon of lime juice. I felt that a little acid helped bring it along.
Great idea!
Hi there! I made this today and had no clue about the “bath” part. So I set it in the pan with foil around the sides. It got so soggy!! I googled what a bath was and realized the foil needs to be on the bottom and sides etc. any how the video I watched made the suggestion of putting the springform pan in a larger cake pan to prevent any water getting in! Then set it in another pan with water. Wanted to share the tip. My cheesecake looks yummy, but it is soggy on the bottom. Will try again! Thanks for the recipe!!
I’m so sorry you have a soggy cheesecake! I’ll update the post to explain a bit bitter but I do have a video that shows how to do it on the post. Did you not see that?
Hi Kellie – the first time I tried, the crust came out hard. Is that normal?
Make sure the crust is a thin layer, I do find that if I have to thick of a crust in the corners it is a bit hard to cut through. But it’s hard like a cookie, not break your teeth hard.
Hi – do I have to bake the crust first or can I just let it set up in fridge?
You do have to bake the crust for 10 minutes before adding the filling to it.
I love this recipe! I’ve made it several times and it comes out perfect every single time! It is now being requested for parties and family get togethers. We top with canned cherry filling. So good!
That’s my favorite way to serve it! I’m so glad you love it, too.
I’m sure you will LOVE it! I’m kind of a cheesecake snob.
LOL!!!
Ok so I have tried this recipe twice and both times I lined my springform pan with foil. Both times the bottom of the springform pan had water in the bottom when it came out of the oven and the crust was soggy with water. I don’t know how the water is making its way to the bottom of the springform pan. Very discouraged.
I’m not sure why that would be happening if you’re wrapping it tightly with foil. Maybe try two layers of foil?
Make sure you’re using the “extra wide” foil as it is wide enough to come completely up, totally around the 9″ pan. I just roll/pinch the edges of the foil back onto the edge of the 9″ pan.
Great tip, Leslie! Thank you!
She said that she lined the spring form pan with foil – I take that as – on the inside of the pan not around the outside.
I learned a tip from another blogger. They wrapped in one layer of foil then tied an oven bag around the bottom (the kind for cooking turkey). You have to roll down the sides of the bag then tuck it in. But it works perfectly to prevent water from leaking in. Hope that helps.
Yes, that’s a great tip! We have done that but sometimes the oven bag will fill with water if it gets a puncture from the foil so just be cautious when lifting it out of the pan.
Can you please clarify the water bath part? How much water? in a pan like a baking sheet with higher sides (that would be maybe 1/4 inch of water) . I just do not want to mess it up. Making for my son’s birthday 🙂
Yes, so I used a rimmed baking sheet and pour enough water for it to come up about 1/2 inch on the sides of the pan.
Hello! How do you usually chill this in the refrigerator? Should it go in a container so it is properly sealed? Or should the springform pan just be covered with foil? 🙂
Hi! You can chill it in the refrigerator while still in the springform pan. You’ll notice that the crust will begin to pull away from the sides as it chills making it much easier to remove from the pan.
Do I need to remove the cheesecake from the pan before chilling overnight or right before cutting?
I remove it after it’s been chilled.
Visiting Lusaka, Zambia and made this cake for dessert. It was amazing. One comment – we used Tennis biscuits for the base and could have left out the sugar. Suggest if making base out of any other biscuit than graham crackers (ginger, marie, tennis) to omit the sugar.
That’s a great tip! There are also sugared graham crackers here in the US that you should leave the sugar out on, as well. Thank you and enjoy your trip!