New York Cheesecake I Recipe -
New York Cheesecake I Recipe
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New York Cheesecake I

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 30 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix graham cracker crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 9 inch springform pan.
  3. Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in the sour cream and pour into the crumb crust.
  4. Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favorite fruit topping or glaze.
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2006

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.

Most Helpful Critical Review
Dec 05, 2005

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.


82 Ratings

Aug 15, 2005

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.

May 02, 2004

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.

Jul 20, 2009

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!

Dec 26, 2003

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!

Feb 23, 2004

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!

Jun 01, 2005

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!


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  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 36.8 g
  • 57%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 336 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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