Classic New York–Style Cheesecake made with cream cheese, sour cream, and a buttery graham cracker crust. This rich, dense, and creamy baked cheesecake is perfect for holidays, celebrations, or anytime you want a timeless dessert.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 25 minsCook Time 1 hr 15 minsTotal Time 1 hr 40 minsGraham Cracker Crust
1 ½ cups graham cracker crumbs (about 10 full crackers)
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 ¼ cups granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp salt
1 tbsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press firmly into the bottom of the pan (use a glass for a tight pack).
Bake for 10 minutes , then cool slightly.
Make the Filling
3
Beat cream cheese on low speed until smooth (avoid whipping air).
Add sugar, cornstarch, and salt; mix until combined.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Assemble & Water Bath
4
Pour filling over crust; smooth the top.
Place pan into a large roasting pan.
Carefully pour hot water into the roasting pan until it reaches halfway up the sides.
Bake
Cool Gradually (Critical!)
6
Turn oven off, crack door open, and cool cheesecake 1 hour inside oven .
Remove from water bath, cool completely at room temp.
Refrigerate at least 4 hours , preferably overnight.
Pairing Suggestions
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs (about 10 full crackers)
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 ¼ cups granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp salt
1 tbsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Directions Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press firmly into the bottom of the pan (use a glass for a tight pack).
Bake for 10 minutes , then cool slightly.
Make the Filling
3
Beat cream cheese on low speed until smooth (avoid whipping air).
Add sugar, cornstarch, and salt; mix until combined.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Assemble & Water Bath
4
Pour filling over crust; smooth the top.
Place pan into a large roasting pan.
Carefully pour hot water into the roasting pan until it reaches halfway up the sides.
Bake
Cool Gradually (Critical!)
6
Turn oven off, crack door open, and cool cheesecake 1 hour inside oven .
Remove from water bath, cool completely at room temp.
Refrigerate at least 4 hours , preferably overnight.
Pairing Suggestions
Classic New York–Style Cheesecake
