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Creamy New York Style Cheesecake Recipe with Perfect Graham Cracker Crust

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A rich and creamy New York style cheesecake with a crunchy graham cracker crust, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon (optional)
  • 4 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using) in a bowl. Stir until crumbs are evenly moistened and hold together when pressed.
  2. Transfer crumb mixture to bottom of a 9-inch springform pan. Press firmly and evenly into a compact layer about ½ inch thick.
  3. Bake crust for 10 minutes. Remove from oven and let cool slightly.
  4. In a large bowl, beat softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Gradually add sugar and beat until incorporated.
  5. Mix in sour cream, vanilla extract, and lemon zest until just combined. Scrape down sides to avoid lumps.
  6. Add eggs one at a time, beating on low speed after each addition until just blended. Do not overmix.
  7. Gently fold in flour with a spatula until no streaks remain.
  8. Pour filling over cooled crust and spread evenly. Tap pan lightly to release air bubbles.
  9. Place springform pan on a baking sheet. Bake at 325°F (163°C) for 55-65 minutes, until edges are set but center jiggles slightly. Optional: use a water bath by wrapping pan with foil and placing in a larger pan with hot water about 1 inch deep.
  10. Turn off oven and crack door open. Let cheesecake cool inside for 1 hour.
  11. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  12. Run a thin knife around edges before unlatching springform pan. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Use room temperature cream cheese, eggs, and sour cream for smooth batter and to prevent cracks. Avoid overmixing to prevent air bubbles. Baking the crust before adding filling keeps it crunchy. Cooling slowly in the oven and then at room temperature helps prevent cracks. A water bath is optional but helps maintain moisture and reduce cracking. For clean slices, dip knife in hot water between cuts. Cracks can be covered with toppings like fresh berries or chocolate ganache.

Nutrition

Keywords: New York style cheesecake, creamy cheesecake, graham cracker crust, easy cheesecake recipe, classic cheesecake

Find it online: https://atomicbite.com/creamy-new-york-style-cheesecake-recipe-with-perfect-graham-cracker-crust/