This New York style cheesecake is what dessert dreams are made of. It’s creamy, dense, lightly sweet, and rich enough to make you forget about store-bought cakes forever. I’ve made this one for birthdays, potlucks, and the occasional ‘just because I deserve it’ weekend. And let me tell you—it never lasts more than 24 hours in my fridge. Not that I’m pointing fingers (okay, it’s mostly me). What makes this cheesecake stand out? It’s not overloaded with sugar or gimmicks. You get that smooth tang from cream cheese, a buttery graham cracker crust that’s just crisp enough, and a no-nonsense baking method. Plus, you don’t need any water bath wizardry here—just a little patience and a hungry crowd. Whether you’re baking for a big dinner, looking for sweet easy recipes that work every time, or just in the mood for something indulgent, this recipe covers all bases. Oh, and if you’ve never made cheesecake before? Don’t stress. If I can do it while distracted by an episode of Bake Off, you can too.

1) Key Takeaways
2) Easy New York Style Cheesecake Recipe
3) Ingredients for New York Style Cheesecake
4) How to Make New York Style Cheesecake
5) Tips for Making New York Style Cheesecake
6) Making New York Style Cheesecake Ahead of Time
7) Storing Leftover Cheesecake
8) Try these desserts next!
9) New York Style Cheesecake Recipe
10) Nutrition

1) Key Takeaways

This is a rich, dense, creamy cheesecake with a homemade graham cracker crust.
You don’t need a water bath for this recipe—just careful baking and cooling.
Plan ahead—this cheesecake needs to chill for at least 4 hours before serving.
It’s the kind of dessert that makes you feel like you’re in a classic New York diner.

2) Easy New York Style Cheesecake Recipe

I’ve made a lot of desserts in my time, but nothing hits quite like a good, classic cheesecake. This New York style version is dense in the best way—creamy without being gooey, rich without knocking you out. When I first learned how to make it, I expected it to be complicated. It wasn’t.

We’re talking about an easy cheesecake recipe that doesn’t need a ton of fluff. The crust? Just graham crackers, sugar, and melted butter. The filling? Cream cheese, sugar, sour cream, vanilla, and eggs. It’s not groundbreaking, and that’s the point. Sometimes you just want a sweet that works, without all the bells and whistles.

Whether you’re baking for a holiday or just a casual Wednesday (we all need one of those), this recipe has you covered. It’s one of those sweet easy recipes you’ll keep coming back to, especially when you remember how forgiving it is. And I’m not just saying that because I’ve cracked one before. Or two.

3) Ingredients for New York Style Cheesecake

Graham Cracker Crumbs – These form the base. They’re toasty, buttery, and just crunchy enough to hold the creamy topping.

Granulated Sugar – Mixed into both the crust and the filling. Sweetens things up without being overpowering.

Unsalted Butter – Melted and added to the crumbs to help them stick together and add flavor.

Cream Cheese – The star. Softened, full-fat, and smooth. Use the good stuff here, it makes a big difference.

Sour Cream – Adds a little tang and keeps the texture from feeling too heavy. It balances the sweetness beautifully.

Vanilla Extract – Gives the cheesecake that warm, comforting flavor that makes it feel familiar.

Large Eggs – They hold everything together. Add them one at a time and don’t overmix.

4) How to Make New York Style Cheesecake

Step 1 – Preheat the oven to 325°F and lightly grease a 9-inch springform pan. Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press into the pan’s bottom and bake for 10 minutes. Let it cool.

Step 2 – Beat the softened cream cheese until smooth. Add sugar and mix until combined. Add the sour cream and vanilla. Mix gently.

Step 3 – Crack in the eggs one at a time, mixing slowly after each one. You don’t want to whip in too much air. That’s the secret to avoiding cracks.

Step 4 – Pour the filling over the cooled crust. Tap the pan lightly to settle any bubbles. Bake for about 70 minutes or until the edges are set and the center wobbles a bit.

Step 5 – Turn off the oven, crack the door open, and let the cheesecake rest for an hour. Chill in the fridge for at least 4 hours or overnight. Then slice and eat. Slowly. Or fast—I won’t judge.

5) Tips for Making New York Style Cheesecake

Let the cream cheese come to room temperature. If it’s too cold, it clumps up and ruins the filling’s texture. I’ve made that mistake more than once and paid the price with lumpy batter.

Don’t skip the chill time. I know it’s hard, especially when your kitchen smells like baked cheesecake heaven. But chilling sets the filling and makes slicing clean and easy. No one wants a cheesecake puddle on their plate.

Use a springform pan. If you don’t, getting the cake out cleanly turns into a stress test. Also, make sure you place the pan on a baking sheet. That butter from the crust can leak a bit. Ask my oven from last Thanksgiving.

6) Making New York Style Cheesecake Ahead of Time

This dessert is actually better the next day. The flavors settle, the texture firms up, and honestly—it just tastes more like cheesecake. Make it the night before, and let it chill until you need it.

If you want to make the crust ahead of time, go for it. Just wrap it tightly and pop it in the fridge. The filling can be mixed and stored for a few hours before baking too. I’ve done it and it still turned out great.

Once baked, cover it loosely with plastic wrap or foil and keep it in the fridge. When it’s time to serve, remove the ring and dress it up with fruit, chocolate, or nothing at all. It holds its own either way.

7) Storing Leftover Cheesecake

Got leftovers? Lucky you. Cheesecake keeps well for up to 5 days in the fridge if it’s covered. I usually slice it and store the pieces in containers so I can grab one without the guilt of committing to the whole thing (even though I probably will).

Want to freeze it? Wrap each slice in plastic wrap and store in a freezer bag. It’ll keep for a month or two. When the craving hits, thaw in the fridge overnight. It’s one of those easy dessert recipes that doesn’t lose anything after freezing.

By the way, this trick works well when you want to portion out desserts ahead of time for gatherings. Or just when you don’t trust yourself around a full cheesecake. Been there.

8) Try these desserts next!

9) New York Style Cheesecake Recipe