New York Style


This fool-proof New York Style Cheesecake recipe is super creamy, rich, and easy to make! Learn all the secrets to achieve a perfectly smooth cheesecake every time – with no water bath!

Let’s get started!

Crust – 2 cups graham cracker crumbs – 1/4 cup golden brown sugar – 8 Tbsp unsalted butter (1 stick melted) Cheesecake – 32 oz cream cheese, softened 4 (8 oz) packages – 1 cup granulated sugar – 1 tsp vanilla – 4 eggs room temperature – 1 cup sour cream Sour cream topping – 1 cup sour cream – 2 tbsp granulated sugar


White Scribbled Underline

Make the crust.


First, combine the graham cracker crumbs, brown sugar, and melted butter in a bowl. Then place them into a 9-inch springform pan that is lined with non-stick foil and sprayed with nonstick spray.

Bake it.


Press it down into the pan and bake for 10 minutes at 350 degrees Fahrenheit to set it.

Mix the cream cheese with the sugar.


Blend the softened cream cheese and sugar on high speed in the bowl of your stand mixer until no lumps appear.

Add the rest of the filling ingredients.


Now add the vanilla extract and sour cream. Then add one room temperature egg at a time, beating each one at low speed before adding the next.

Add the filling and bake.


Pour the cheesecake filling on top of the baked graham cracker crust. Bake at 350 Fahrenheit for 15 minutes. Then drop the oven temperature to 250 degrees Fahrenheit and bake for another 1 hour and 30 minutes. Refrigerate for 4 hours.

Spread the topping.


Combine the sour cream and sugar and spread a smooth, even layer on top of the cooled cheesecake. Then refrigerate another 4 hours before serving.