New York Cheesecake I

New York Cheesecake I

71
JJOHN32 18

"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

1 h 30 m servings 474 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

71
  1. 82 Ratings

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Most helpful positive review

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

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 neve...

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.

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 beaut...

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 G...

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 neve...

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...

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 delic...

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 b...

THIS IS A FANTASTIC RECIPE, EXCEPT FOR ONE THING. DO NOT BAKE AT 375 OR THE CAKE WILL CRACK. BAKE AT 300 IN A WATER BATH FOR 2 HOURS. THEN SHUT OFF THE OVEN AND LET SIT FOR ANOTHER HOUR. THEN LE...

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...