Creamy, dreamy, and unapologetically rich, the Best New York Style Cheesecake is a dessert that never goes out of style. It’s tall, dense, and smooth with a classic graham cracker crust and that iconic tangy-sweet filling that melts in your mouth. Whether you’re making it for a celebration or a cozy night in, this cheesecake is bound to impress with its bakery-quality taste and texture.

This version delivers the perfect balance of velvety cream cheese, a hint of vanilla, and a buttery crust. What makes it truly New York? A hefty, indulgent texture that stands up on its own, without needing toppings (but no judgment if you go for a berry drizzle!).

What Kind of Cream Cheese Should I Use?

Go for full-fat blocks of cream cheese—not the spreadable tub kind. The blocks provide structure and richness that’s key to getting that authentic dense yet creamy bite. Philadelphia is a trusted brand for consistency and quality.

Ingredients for the Best New York Style Cheesecake

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Filling:

4 (8-ounce) blocks cream cheese, room temperature
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs, room temperature
2/3 cup sour cream
2/3 cup heavy cream

How To Make the Best New York Style Cheesecake

Step 1: Prepare the Crust

Mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let it cool.

Step 2: Make the Cream Cheese Filling

Beat cream cheese until smooth. Add sugar and vanilla, mixing well. Add eggs one at a time, scraping down sides after each. Mix in sour cream and heavy cream just until blended.

Step 3: Assemble and Bake

Pour filling over crust. Tap the pan gently to remove air bubbles. Bake in a water bath at 325°F (163°C) for 1 hour and 15 minutes. Turn off oven and let cheesecake sit in oven for 1 hour.

Step 4: Chill Thoroughly

Cool to room temp, then refrigerate at least 4 hours or overnight for best texture.

Serving and Storing New York Style Cheesecake

For neat slices, use a hot knife and wipe it clean between cuts. Serve plain or with toppings like strawberries, chocolate ganache, or lemon curd. Store leftovers in the fridge for up to 5 days, or freeze tightly wrapped slices for up to 2 months.

Frequently Asked Questions

Can I skip the water bath?

You can, but the cheesecake may crack or bake unevenly. The water bath ensures a creamy, even bake.

What if my cheesecake cracks?

It’s still delicious! Top it with fruit or whipped cream to disguise the crack.

Can I use low-fat cream cheese?

It’s not recommended. Full-fat cream cheese gives the structure and richness this cheesecake needs.

How do I know it’s done baking?

The edges should be set and the center slightly jiggly. It will firm up as it cools.

Can I add flavors to the base?

Absolutely. Add lemon zest, cinnamon, or even a swirl of caramel or chocolate for variations.

Want More Cheesecake Ideas?

If you love this classic cheesecake, explore these creative spins on the original:

Cherry Chocolate Cheesecake for a fruity, decadent duo.
Sopapilla Cheesecake Bars with a flaky cinnamon topping.
Pistachio Cheesecake Brownies for a nutty twist.
Strawberry Cream Cheese Puffs if you love bite-sized treats.
Peanut Butter Balls with Chocolate for a no-bake indulgence.

📌 Save this cheesecake recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you keep it classic or add a twist? Maybe a touch of espresso or a cookie crust?

I love seeing how others personalize these desserts. Questions or tips are always welcome—let’s bake better together.

More of my daily baking inspiration is always pinned over on Pinterest – Nina Dishes

The Best New York Style Cheesecake

Author: Nina Klatten
Total Time: 6 hours
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

A classic New York Style Cheesecake that’s dense, creamy, and velvety smooth, made with rich cream cheese and a buttery graham cracker crust. It’s perfect for celebrations or when you want a bakery-style dessert at home.

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

32 ounces cream cheese (4 blocks), room temperature

1 1/4 cups granulated sugar

2 teaspoons vanilla extract

4 large eggs, room temperature

2/3 cup sour cream

2/3 cup heavy cream

Instructions

1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined.

2. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.

3. Reduce oven temperature to 325°F (163°C). Beat cream cheese until smooth, then add sugar and vanilla. Mix well.

4. Add eggs one at a time, beating and scraping down the bowl between additions.

5. Mix in sour cream and heavy cream until just combined.

6. Wrap the springform pan in foil and place in a roasting pan. Pour filling into crust. Add hot water to the roasting pan until halfway up the sides.

7. Bake for 1 hour and 15 minutes. Turn off oven and let cheesecake sit inside for another hour.

8. Cool at room temperature, then chill in the fridge for at least 4 hours or overnight before serving.