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Creamy Classic New York Style Cheesecake Recipe with Sour Cream Topping

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A rich and indulgent New York style cheesecake with a tangy sour cream topping and a buttery graham cracker crust. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 4 (8-ounce) packages (900g total) full-fat cream cheese, softened
  • 1 ¼ cups (250g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 2/3 cup (160ml) sour cream
  • 2 tablespoons all-purpose flour
  • 1 cup (240ml) sour cream (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and look like wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 to 5 minutes.
  3. Gradually add 1 ¼ cups sugar and continue beating until fully combined and silky.
  4. Add vanilla extract, then beat in eggs one at a time, mixing just until combined after each addition. Scrape down sides of bowl as needed.
  5. Mix in 2/3 cup sour cream and 2 tablespoons flour until just combined. Batter should be thick but smooth.
  6. Pour filling over cooled crust and smooth the top. Optionally wrap springform pan with aluminum foil for water bath.
  7. Bake for 55 to 65 minutes at 325°F (160°C) until edges are set but center jiggles slightly.
  8. While baking, stir together 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract for topping.
  9. Remove cheesecake from oven and spread sour cream topping evenly over surface. Return to oven and bake for another 10 minutes at 325°F (160°C).
  10. Remove from oven and place on cooling rack. Let cool to room temperature, then refrigerate at least 4 hours or overnight.
  11. Before serving, run a thin knife around pan edge before unlocking springform. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Use room temperature ingredients to avoid lumps. Avoid overmixing to prevent cracks. Baking in a water bath helps keep cheesecake moist and crack-free. Let cheesecake cool gradually and chill overnight for best texture. Use a warm knife dipped in hot water for clean slicing.

Nutrition

Keywords: New York style cheesecake, creamy cheesecake, sour cream topping, classic cheesecake, easy cheesecake recipe, dessert, graham cracker crust

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