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Paula's NY Cheesecake Recipe

Paula's NY Cheesecake

Recipe courtesy Paula Deen, 2008

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

Showing 31-40 of 67

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  • on November 17, 2009

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    I saw the other comments about this AFTER I made the cheesecake. It turned out ok with only 12 oz., but it was not very tall, and a little eggy tasting.

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  • on November 11, 2009

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    I always problem, everytime I get to Paula's recipes!! I have a question about Paula's NY Cheesecake?? What is this recipes called for, it's said, 12 ounces cream cheese?? Then I watch your shows today, I saw 3-bar of 8-ounces crean cheese inside the glass bowl ?? So, what is the right ounces of creamcheese you used for this Paula's NY Cheesecake??

    That's why, sometimes I don't want to print her recipes!! Because, It don't read it right!! Just like her Pumkin Cheesecake, about 2--3 years ago. It's about how much cream cheese she used.

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  • on November 04, 2009

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    Be careful of using so much butter in the crust because it will get too dark when you bake it. Also, New York Style Cheesecakes are known as such because they are tall... otherwise it is just a regular cheesecake. I don't think this one is nearly high enough to be considered an authentic New York cheesecake. Good recipe other than those two things, though. You're awesome Paula!

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  • on October 28, 2009

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    my frist time any chesse cake and ever one like it and askin me 2 make it for thanksgiving

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  • on September 27, 2009

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    I used Vaniila wafers for the crust and noticed that it carmelized while baking. I also used three packages of cream cheese to make a fuller cheesecake to fit into the springform. I used 4 eggs as well. I did blue swirls of food coloring because it was a birthday present. I was a little worried about the water bath but it only cracked on the edges rather than through the middle. Cant wait to try the glaze after reading the reviews for it.

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  • on July 25, 2009

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    I made this recipe using 24 oz of cream cheese and 1 teaspoon of vanilla extract as many other reviewers advised. I'm sad that the actual recipe posted here is wrong because many people are probably making it wrong and are very disappointed. Mine came out excellent! I used a store bought crust because I didn't feel like making one, but it didn't seem to make much of a difference. The chocolate glaze is really what makes it so good. I also took other reviewer's suggestion and only made half the amount of the chocolate. I'm not much of a cook, but my friend said it was very good so I'm going to make it again.

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  • on July 12, 2009

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    Paula used 4 8-ounce packages of cream cheese and 1 teaspoon of vanilla. There is too much butter in the crust and she did not line the sides of the pan with the crust. In order to keep the cheesecake from cracking, wrap the pan in foil and put a pan of water under the cheesecake (you do not have to put the cheesecake in the pan of water, you can just put the pan on the shelf under the cheesecake. The foil will keep the butter from dripping out. In order to remove the cheesecake from the bottom of the pan, use a spatula to go around to loosen the crust from the bottom and then use two spatulas slid ubetween the crust and the bottom of the pan (careful as this is a bit tricky. It is also helpful to spray the bottom of the spring form pan with Pam BEFORE patting in the crust to help it ease loose. For a crust for the bottom of a 7" or 8" spring form pan, use 3/4 Cup Graham Cracker Crumbs mixed with 2 Tablespoons Sugar and 4 Tablespoons Melted Butter. For the filling use 2 8-ounce packages cream cheese, 1/2 cup sugar, 1/2 teaspoon vanilla and 2 eggs. This is basically half her recipe, minus one egg. Bake in a 350 degree oven for 50-55 minutes. If you would like a different topping, let the cake cool for 15 minutes when out of the oven. Then mix 1 Cup Sour Cream with 6 Tablespoons Sugar and 1/2 teaspoon of Vanilla and beat together for 10 minutes. Pour over the cooled cheesecake and sprinkle with Cinnamon. Bake in a preheated 350 degree oven for 8 to 10 minutes. Watch carefully so cinnamon does not overbrown. If I can be of any more help to anyone, please let me know on this site. I will check in from time to time. Enjoy !!!!!!!!!! :

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  • on June 04, 2009

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    I read the reviews and agree the TV program showed 24 oz. of cream cheese and this recipe shows 12 oz. I made this recipe as printed with 12 ozs of cream cheese and it turned out fabulous. I think 24 oz would just make the cheese cake physically larger. I used an 8 inch pre-made crust. Worked perfectly! This was my first attempt at cheesecake and the top did crack during the cooling off, but I caulked the cracks with the chocolate glaze and powdered sugar and some sliced strawberries, chilled it overnight in the fridge and voila! the darn thing was gone the next day. Everyone loved it. The chocolate glaze was the best. I had so much left over, so I dipped some fresh strawberries into the chocolate for 18 chocolate covered strawberries. I recommend this recipe as printed here and I don't see a problem with it. Delicious, good presentation, and a chocoholic heaven! Tnx Paula!

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  • on May 15, 2009

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    Im a little confused about the recipe. Will someone please E-mail me the right one or something? lucylover8484@hotmail.com I'm hearing alot of "this is wrong," and "she said this." I'm confused!!! PLEASE HELP!!!

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  • on March 29, 2009

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    I made cheesecake for the first time ever from this recipe. Thanks to your reviews it turned out almost perfect. It seemed to fall just a tad but taste absolutely wonderful. My problem is after you remove the sides of the pan, is there a way to remove the cake from the bottom of the pan? Is there a trick I am missing? Thank you in advance for any of your comments!

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