This New York-style cheesecake recipe couldn’t be any easier!

A double dose of cream cheese, tart sour cream, and a graham cracker crust give this recipe its rich and decadent flavor and Insta-worthy appearance!

Treat someone special to this luscious dessert!

a cheesecake in a pie tin

Easy New York Style Cheesecake!

  • Make NY-style cheesecake any time you want a rich and creamy dessert! Serve it plain or with a variety of toppings!
  • Once you master these easy steps, you’ll find this is the best cheesecake recipe to store for future occasions!
  • New York-style cheesecake can be baked up to two days ahead. The flavors will continue to blend more into a silky, sweet-tart treat.

Ingredients and Toppings

Crust – Buy it or make it, a graham cracker crust is the perfect buttery complement to cheesecake. Other crust ideas are Oreo cookies, ’Nilla wafers, or even sugar cookies.

Cheesecake Filling – No need to buy the Philadelphia brand, but make sure to buy the full-fat version. Other switches for cream cheese include Mascarpone, Neufchatel, ricotta, tofu, or even pureed cottage cheese! Mix and match cheeses to create your own recipe!

Toppings – Anything goes on a cheesecake! Fresh fruit like strawberries, blueberries, or a drizzle of a fruit, caramel, or chocolate sauce will make cheesecake new every time! For a festive cheesecake, top with cranberry sauce.

How to Make New York-Style Cheesecake

  1. Make crust per recipe directions below and place in prepared pan.
  2. Whisk cream cheese and sugar until smooth before adding milk.
  3. Mix in eggs one at a time, until the cheesecake mixture is smooth.
  4. Add sour cream, vanilla, and flour and mix until smooth.
  5. Pour mixture into prepared crust.
  6. Bake 1 hour and then turn off the oven and leave the cheesecake to cool for 4 hours.
  7. Refrigerate cheesecake for 4 hours or overnight before serving.

Cheesecake Tips and Tricks

  • For faster and easier blending, let the cream cheese come to room temperature before blending.
  • Springform pans are ideal for removing delicate cheesecakes from the pan, but a regular pan will work if you line it with parchment paper and make sure it’s fully chilled before inverting it onto a serving plate.
  • Avoid the temptation to open the oven door when the cheesecake is done baking. The sudden change in air temperature is what causes cheesecakes to fall in the center. But, if this happens, don’t worry! Top it with whipped cream or fruit before serving!
  • Keep cracks away by baking the cheesecake pan inside another pan filled halfway up with water. Again, if cracks do happen, just cover up with a delicious topping!

Storing Cheesecake

Keep leftover NY cheesecake covered in the refrigerator for up to 5 days.

Since NY cheesecakes are dense, they freeze beautifully! Freeze whole or individual cheesecakes by wrapping them in plastic wrap and then foil and freeze for up to one month.

Thaw in the refrigerator before serving. If any lines or marks are created during the freezing and thawing process, simply cover them up with tasty toppings!

More Delicious Desserts


a cheesecake in a pie tin
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New York Cheesecake

A tasty New York style cheesecake recipe every cheesecake lover is sure to enjoy.
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 8 hours
Total Time 9 hours 30 minutes
Servings 8 servings
Author I Don’t Have Time For That


9-inch Springform Pan



  • 2 cups graham crumbs
  • 2 tablespoons sugar
  • cup unsalted butter melted


  • 32 ounces cream cheese softened, four 8-ounce packages
  • 1 ½ cups white sugar
  • ¾ cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • ¼ cup all-purpose flour


  • Preheat the oven to 350°F. Grease a 9-inch springform pan.
  • Stir melted butter, sugar, and graham crumbs in a bowl. Press into the bottom of the springform pan and about 1-inch up the sides.
  • In a large bowl, mix cream cheese and sugar until smooth with a hand mixer. mix in milk.
  • Add eggs one at a time, stirring just until mixed.
  • Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  • Bake in preheated oven for 1 hour. Once baked, turn the oven off and leave the cheesecake to cool in the oven (without opening the door) for 4 hours.
  • Once cooled, refrigerate for at least 4 hours or overnight.


Leftover cheescake will keep in the refrigerator for up to 5 days. 
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Nutrition Information

Calories: 599kcal | Carbohydrates: 46g | Protein: 9g | Fat: 43g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 364mg | Potassium: 200mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1554IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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