Description
A dense, creamy New York-style cheesecake with a buttery graham cracker crust and rich vanilla flavor. This iconic dessert is baked to perfection and chilled for a smooth, luxurious finish. Perfect for holidays, celebrations, or a sweet anytime indulgence.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- 6 tablespoons butter, melted
- 4 packages (8 oz each) cream cheese, room temperature
- ¾ cup granulated sugar (for filling)
- 1 cup sour cream
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
- Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of the pan. Set aside.
- In a large bowl, beat cream cheese until smooth. Add ¾ cup sugar, sour cream, vanilla, flour, and salt. Mix until creamy and well combined.
- Add eggs one at a time, mixing on low just until combined. Do not overmix.
- Pour batter into crust and smooth the top. Place springform pan into a large roasting pan.
- Fill roasting pan with hot water halfway up the springform pan to create a water bath.
- Bake for 60–70 minutes, or until edges are set and center jiggles slightly. Turn off oven, crack door, and let sit for 1 hour.
- Remove from oven and water bath. Cool to room temperature, then chill for at least 6 hours or overnight.
- Remove from springform pan, slice with a warm knife, and serve as desired.
Notes
- Use full-fat cream cheese for the best texture.
- Chilling overnight improves flavor and firmness.
- Warm your knife before slicing for clean edges.
- Bake in a water bath to avoid cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28g
- Sodium: 300mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 160mg