READY IN 7+ hrs

New York Cheesecake

Read Reviews (49)

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

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
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.
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

PREP 40 mins
COOK 55 mins
READY IN 7 hrs 35 mins

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!

—LouisvilleHugger

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Most Helpful Critical Review

Dec 09, 2011

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

—Kitchen Queen

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58 Ratings

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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!!

—chrissysan

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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....

—Marniekate

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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!

—WrenskiBaby

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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!

—DarlingCook

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Jun 13, 2008

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

—Kirstin

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Feb 08, 2008

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

—kd63

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Nutrition

Calories
509 kcal
25%

Carbohydrates
40.8 g
13%

Cholesterol
163 mg
54%

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.

Nutritional Information

New York Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 509
Calories from Fat: 319

% Daily Value *
Total Fat 35.4g 54 %
Saturated Fat 21.2g 106 %
Cholesterol 163mg 54 %
Sodium 310mg 12 %
Potassium 204mg 6 %
Total Carbohydrates 40.8g 13 %
Dietary Fiber 0.3g 1 %
Protein 8.3g 17 %
Sugars 32.9g
Vitamin A 25 %
Vitamin C < 1 %
Calcium 13 %
Iron 14 %
Thiamin 6 %
Niacin 16 %
Vitamin B6 4 %
Magnesium 5 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.