Recipe by JJOHN32
"A delicious smooth cheesecake served with or without a fruit topping. I like to make this cheesecake a day or so before I wish to serve it. It always seems to taste better with the extra setting time."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 3/4 cups
finely ground graham cracker crumbs
finely chopped walnuts
2 (8 ounce) packages
cream cheese, softened
excellent! I did cut the sour cream in half and cooked it for about an hour, then just shut the oven off and walked away from it until 5 hours later. No cracks and very firm.
After baking for 35 mins at 375 it still looked way too soft, so I cooked it an additional 10 mins. Let it cool, then chilled overnight. When it was cut into the following day it ran - it never solidified.
Next time I will omit the almond extract, it was a little overpowering for my family's taste. I followed advice and used only 1.5 cups of sour cream for a thicker cheesecake, which worked beautifully.
Wow! Great cheesecake and so simple. I did cut the sour cream in half as I prefer a firm cake. Decorated with whipped cream and a chocolate drizzle-no one believed I made it!! Thanks for a GREAT recipe.
I tried this and i'm thirteen years old. It was easy fun and the best cheescake recipe for a plain cheesecake easy to follow, but cut the sour cream in half for a lest tangy but just right sweet cake!
Actually I goofed on the recipe. I didn't have a 9 inch pan (someone else had made a cake and was using it) and cut out the sour cream totally. However, the end result was a smaller, but delicious cheesecake.
This recipe is one of the most delicious cheesecakes I have ever tasted, either made by me, or purchased anywhere!
I made this recipe for my son's 21st birthday dinner. It turned out fantastic - everyone raved! I did make a few changes based on other reviews - 2 C of graham cracker crumbs and doubled the butter as well as increased cooking time by 10 minutes. The filling was a little creamy rather than completely firm but the taste was great!
This recipe was yummy! After my boyfriend had some, things got pretty hot and heavy faster than a New York minute ;-). The cakes didn't firm up quite as much as I would have liked, and we used a premade crust instead of the one in the recipe. Overall, this recipe was fast, simple, and just the right pick-me-up for my party!
* Percent Daily Values are based on a 2,000 calorie diet.
New York Cheesecake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 331
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a top-rated cheesecake.
See how to make sensational cheesecake the New York way.
See how to make a classic cheesecake in five easy steps.