New York Cheesecake Recipe -
New York Cheesecake Recipe
  • READY IN 7+ hrs

New York Cheesecake

Recipe by  

"This cheesecake is New York-style, fool-proof, easy, and super-delicious."

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Ingredients Edit and Save

Original recipe makes 1 cheesecake Change Servings
  • PREP

    40 mins
  • COOK

    55 mins

    7 hrs 35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
  3. In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.
  4. Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
  5. Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.
  6. Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 31, 2009

I have been making this recipe for a while now and I must admit it's become my favorite. I think it's involved but oh so worth it. Sometimes I like to add a hint of almond extract in the sour cream topping. This is the one time I allow myself to splurge on such a decadent dessert. I would give this more than 5 stars if possible because it is THE BEST!

Most Helpful Critical Review
Dec 09, 2011

Excellent Go no further Do not leave this cheesecake in the oven once done!

May 03, 2008

I am a little nervous . I followed this recipe word by word. After pouring the sou cream mixture over the cake, I baked it for 5 minutes as it says in the recipe. My concern is that when I took it out of the oven it looks very runny. Is it suppose to do that and will it firm up in the refrigerator. Other than that it looks like a great recipe!!

Mar 01, 2008

I have to admit, I did not use the cream of tartar...but this cheesecake was sooooo delicious and did not last long at all....

Dec 21, 2009

Very smooth, no hard areas, perfect uncracked top, fantastic flavor. DO include the cream of tartar. I baked mine the full 50 minutes in a water bath, then put on the sour cream topping, left it in the oven 5 min., then cracked the door and let it cool. I admit I used vanilla wafers for the crust because I like 'em better. I don't like my cheesecake to be "cakey," I like it totally smooth and this recipe is the one I'll use for the rest of my life. Kitchen Queen, you rock!

Sep 09, 2008

I have made this cheesecake three times in the last month! I did however, change it up a bit...I substituted Almond Extract for the Vanilla...Love it!

Jun 13, 2008

Yes, it's easy. But it didn't have that great cheesecake flavor. It's not bad, just not perfect.

Feb 08, 2008

This cheesecake is fabulous! I've never rated anything on allrecipes until now. You've got to try this one!


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  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 35.4 g
  • 54%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 310 mg
  • 12%

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

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