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Creamy New York Style Cheesecake Recipe with Classic Graham Crust Easy and Perfect

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A rich and creamy New York style cheesecake with a classic buttery graham cracker crust, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/2 teaspoon ground cinnamon (optional)
  • 4 (8 oz) packages (900g total) cream cheese, softened
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (120ml) sour cream
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, room temperature
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free option)
  • Optional toppings: fresh berries or fruit compote
  • Optional sour cream glaze: 1/2 cup sour cream mixed with 2 tablespoons powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until evenly moistened.
  2. Transfer the crust mixture into a 9-inch springform pan. Press firmly across the bottom and slightly up the sides. Bake for 10 minutes. Remove and let cool.
  3. Using an electric mixer, beat softened cream cheese on medium speed until smooth and creamy, about 3-4 minutes.
  4. Gradually add sugar, then mix in sour cream and vanilla extract until well combined, scraping down sides occasionally.
  5. Add eggs one at a time, mixing on low speed after each addition just until blended to avoid overmixing.
  6. Mix in flour until just incorporated to stabilize the cheesecake.
  7. Pour batter evenly over the cooled crust. Tap the pan lightly to release air bubbles.
  8. Wrap the bottom and sides of the springform pan with aluminum foil to prevent water leaks.
  9. Place the pan in a larger roasting pan and pour hot water until it reaches halfway up the sides of the springform pan.
  10. Bake at 350°F (175°C) for 50-60 minutes until the center jiggles slightly when shaken.
  11. Turn off oven and leave cheesecake inside with the door slightly open for 1 hour to cool gradually.
  12. Remove from oven and water bath, cool completely at room temperature, then refrigerate for at least 8 hours or overnight.
  13. Before serving, add fresh berries or sour cream glaze if desired. Run a knife along edges before releasing the springform pan.

Notes

Use room temperature ingredients and mix gently to avoid cracks. Baking in a water bath and cooling slowly in the oven prevents cracking. If cracks appear, cover with fruit compote or whipped cream. For dairy-free, use plant-based cream cheese and sour cream alternatives. Gluten-free crust can be made with almond flour and cornstarch instead of flour.

Nutrition

Keywords: New York style cheesecake, creamy cheesecake, graham cracker crust, classic cheesecake, easy cheesecake recipe, dessert, holiday dessert

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