New York-Style Cheesecake

Total Time:
12 hr 10 min
10 min
9 hr
3 hr

about 8 servings

  • Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 2 tablespoons butter, room temperature
  • Cheesecake:
  • 24 ounces cream cheese
  • 3 eggs
  • 2 cups sugar
  • 1 tablespoon vanilla extract

Preheat oven to 275 degrees F.

Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray.

Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing. Mix the cream cheese and sugar in a mixer on low speed. Add the eggs 1 at a time; then add the vanilla.

Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes. Turn the oven off but do not open the oven door for 3 hours. Refrigerate for 8 hours before removing from the pan.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    44 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    I honestly have to give this recipe a 5. I've read the reviews but I have to disagree. I've never had a problem with this cheesecake being dry. Of course I use a water bath and only let it sit in dormant oven for an hour with the door cracked. It comes out perfect every time and I have made many variations based on this recipe as well. My friends and family ask for this all the time!
    This is the first time I will be making a New York style cheesecake. After reading all the comments everyone has made, and yours, what do you mean by a water bath. I've never heard of that and I thought I would try your idea.
    I will never use this recipe again! Its nothing like New York cheesecake! It is way too sweet. Recipe calls for 2 cups of sugar, I would suggest using only 1, if not less. I followed directions precisely, and it looked perfect after the 90 minute baking was done. But while it sat in the oven after baking, it collapsed. It doesn't even taste like cheesecake. Wish I could give it a negative 5 rating!
    good basic to follow.... 
    I messed with this a bit and it turned out great!! First I used one reduced fat cream chz, and one regular, one cup of sugar, 2 eggs, 1 tbsp vanilla, and then...... are you ready?? ...... 7 tablspns of POWERED Peanut butter.!! one it helped with the moisture, and two the powdered in 85% reduced fat!
    I think I have the solution to all the complaints about sweetness and dryness. I read everyone's comments before I did my own recipe. I had never heard of flour in cheesecake, but I had heard of sour cream. I eliminated 1/2 cup sugar and added a scant 1/3 cup sour cream. Also, instead of letting it dry out for 3 hours in a dormant oven. I upped the temperature to 325 and let it bake for 30 minutes more, then let it set for an hour in a dormant oven. Worked fine and got a brown top.
    This cheesecake is great. Very easy to make, almost fool proof. I do spice it up just a bit by putting in a couple pinches of cinnamon in my crust and a shake of cinnamon in the mix.I have not had anyone turn this cheesecake away. To keep from being to dry I place a cookie sheet in the oven with some water in it. This is the perfect cheesecake if you like a sweet cheesecake; as my family does.
    Very easy to make but much too sweet.
    loved this recipe. It is so easy to make. It is the first recipe that doesn't run on me and it taste so go. The only thing I don't do in the recipe is let it sit in the oven for 3 hours. I let it sit for one hour and with the oven cracked a little, it doesn't seem to dry out so bad. But I love this recipe. Give it a try.
    I made this cheesecake yesterday. Some people liked a lot and some did not because it was too sweet. I loved it and so did my husband. I guess it depends if you like really sweet cheesecake or not. If you like it sweet this is your type of cheesecake. The only thing that I changed which made it perfect was that I bought the pie crust because I did not have time to do it myself. In addition, it was very easy to make. Next time I would probably use less sugar and add a little bit of vanilla extract.
    I loved the recipe I followed it to the T. Everybody ate it at Thanksgiving they were even fighting for seconds.
    After waiting over 3 hours in total I was absolutely disappointed with this cheesecake. I followed everything to a "T". It tasted more like candied cream cheese than a new york style cheesecake. Way too sweet for my taste and what a waste of cream cheese...which is not that cheap.
    Disappointed!! Way too sweet. Cut down to 1 cup of sugar and add flour. maybe 1/2 of vanilla. I really wanted to try this recipe and I followed it to the tee. Very disappointed
    This cheesecake is easy to follow but it ask for too much sugar. I only 1 1/2 cup, subtituted vanilla extract with french vanilla extract, and added flour so I can have the thicknes of a New York Style cheesecake. With that being said it was still too too sweet but the right thickness. Next time I will only add 1 cup of sugar. It was still delicious.
    After waiting so long for the cake to finish, I was doubly dissapointed when it didn't turn out. It has a brown coloring on the top, and it's much too sweet. I'd cut down the sugar to 1 cup or less next time.
    I tried this recipe and didn't like it. It was grainy and kind of tasted like caramel. I tried to figure out if I did anything wrong, but the only thing was that my pan was a little bigger than called for. Not sure if that was the problem.
    Cheesecake, although technically more of a custard pie than a cake- has got to be one of the best foods out there, Not just for dessert, either. I've seen savory applications for this dish, but I like the original New York style the best.
    Easy uncomplicated recipe with amazing results. Lower the sugar by half a cup and add 2 Tablespoons of flour to give it a firmer more cheeselike consistency. My friend who knows good food said it was the best cheesecake he has ever had.
    My cheesecake turned out lumpy and the crust liquified a bit. I think this could be a result of using lowfat creamcheese and lowfat grahm crackers and lowfat butter. It tasted good though and was enjoyed by all.
    Simply the best! Easy, absolutely tasty and did I mention easy? Perfection in a few easy steps - the hardest part is waiting for it to be ready! This will go into our core recipe collection - and not many recipes make it into there. Thank you Sara!
    It is well worth the time: very smooth and tasty. My husband said that it was the best cheesecake he had ever tasted.
    I made this for Thanksgiving and it was my first time making cheesecake. It came out tasting like something from a restaurant and was reaaly creamy. Just cook it slightly longer than indicated before shutting off the oven.
    I like cheesecake a lot but this recipe really made me fall in love with it. I used a normal pre- prepared graham cracker crust from the grocery store and I followed the filling directions. It was a long wait but it was well worth it! Thanks food network!
    I tried it with a low-fat cream cheese but it was horrible. The texture was terrible. Low-fat does not work on this one.
     San Francisco
    its so easy, you can get a dessert easy to prepare and delicious
    I made this for my son's birthday. He and my husband love cheesecake. I despise cheesecake. But they liked it so much I had to taste it. Not only did I take it, I ate a thin slice. We put strawberry topping on it and it disappeared in 2 days.
    This was great - but I think it is better the 2nd day. The hardest part was figuring out how to work a spring form pan. That was a first for me. I'll be making this again and again!
    It takes a whilw to make but its all worth it
    Very simple and Simply the Best! I love this recipe because it is so good, everyone loves it, so simple you can keep it in your head. The best recipes always seem so simple and basic. YUM!
    This cheesecake is so easy to make and delicous. I agree with other reviewers about the color, but I topped it with fresh berries and it was fine.
    My family told me it was the best they had ever had, and i agreed! soo good! yummm! the pan with water in the base bakes all the difference...
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    The Best Sweets Recipes