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Creamy Classic New York Cheesecake Recipe with Easy Graham Cracker Crust

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A rich, velvety New York-style cheesecake with a buttery graham cracker crust, perfect for any occasion. This recipe is simple, foolproof, and yields a dense yet light, creamy dessert with a subtle tang.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10–12 whole crackers, crushed finely)
  • ⅓ cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 4 (8-ounce) packages cream cheese, softened to room temperature
  • 1 ¼ cups granulated sugar (for filling)
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 2/3 cup sour cream
  • 2/3 cup heavy cream
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat the oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch springform pan and wrap the outside with aluminum foil.
  2. Crush graham crackers into fine crumbs using a food processor or rolling pin. Mix crumbs with ⅓ cup sugar, melted butter, and a pinch of salt until combined.
  3. Press the crust mixture firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then cool slightly.
  4. Beat softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes. Gradually add 1 ¼ cups sugar and mix until silky.
  5. Mix in vanilla extract and lemon zest. Add eggs one at a time on low speed, mixing just until combined to avoid overmixing.
  6. Blend in sour cream and heavy cream until smooth and slightly thickened, scraping down the sides as needed.
  7. Pour filling over the pre-baked crust. Tap pan gently to release air bubbles and smooth the top.
  8. Place springform pan in a larger roasting pan. Pour hot water into the roasting pan halfway up the sides of the springform.
  9. Bake for 55–70 minutes until edges are set but center slightly jiggles when shaken.
  10. Turn off oven and leave cheesecake inside with door cracked open for 1 hour to cool gradually.
  11. Remove cheesecake from water bath, unwrap foil, cool completely on a rack, then refrigerate at least 6 hours or overnight.
  12. Run a thin hot knife around edges before releasing springform. Slice with a clean, hot knife for neat portions.

Notes

Use room temperature ingredients for smooth batter. Avoid overmixing to prevent cracks. Baking in a water bath and slow cooling in the oven helps prevent cracking. Use a hot knife dipped in hot water for clean slices. For extra crunch, add chopped nuts to crust. Variations include fruit swirls, chocolate addition, gluten-free or dairy-free substitutions.

Nutrition

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

Find it online: https://pokirecipes.com/creamy-classic-new-york-cheesecake-recipe-with-easy-graham-cracker-crust/