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New York Style Cheesecake

A rich and creamy classic dessert with a buttery graham cracker crust and optional cherry pie topping, perfect for special occasions or indulgent treats.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 9 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups Graham crackers, crushed Forms the base for a buttery crust.
  • 1/4 cup Granulated sugar Adds sweetness to the crust.
  • 1/4 teaspoon Salt Enhances the overall flavors.
  • 1/2 cup Unsalted butter, melted Binds the crust together.
For the filling
  • 4 packages Cream cheese, softened Provides the signature creamy filling.
  • 1 cup Granulated sugar Adds sweetness to the filling.
  • 1/4 cup All-purpose flour Helps stabilize the cheesecake structure.
  • 4 large Eggs Adds richness and sets the filling.
  • 1 teaspoon Vanilla extract Infuses the filling with flavor.
  • 1 tablespoon Lemon zest Brightens and enhances the taste.
  • 1 cup Sour cream Adds creaminess and slight tang.
For topping (optional)
  • 1 can Cherry pie filling Adds color and flavor.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Prepare a 9-inch or 10-inch springform pan by wrapping the outside with heavy-duty foil and spraying the inside with non-stick cooking spray.
  2. Crush the graham crackers into crumbs and mix with sugar and salt. Stir in melted butter and press the mixture into the bottom of the prepared pan. Bake for 10 minutes and lower the oven temperature to 325°F (163°C).
Mixing the Filling
  1. In a bowl, beat together cream cheese, sugar, and flour until well-combined. Add eggs, vanilla, lemon zest, and sour cream, mixing until smooth and creamy.
Baking
  1. Pour the filling into the crust and spread it evenly. Place the springform pan in a roasting pan filled with water up to 1 inch on the sides. Bake for 1 hour and 30 minutes.
Cooling
  1. Remove the cheesecake from the oven and let it sit in the warm water for 45 minutes.
  2. Remove the cheesecake from the water bath, take off the foil, and run a knife around the edge to release it from the pan.
  3. Chill in the refrigerator for at least 8 hours before serving.
Serving
  1. Cut into slices and top with cherry pie filling, if desired.

Notes

Ensure all ingredients are at room temperature for smoother batter. Avoid overmixing and using cold cream cheese to prevent cracks. Wrap the springform pan with foil tightly.