New York Cheesecake

This New York Cheesecake recipe is hands down my husband’s favorite thing I make. He requests it for his birthday every single year. The first time I had this cheesecake I think my eyes rolled into the back of my head. One of the other kindergarten teachers made it for my birthday. I was hooked. I had to have the recipe for myself. Thankfully, she shared it and our life has been forever changed. It’s that good. Trust me.

The thing that makes this cheesecake recipe unique is that there are two steps to making it. First, you make the cheesecake and then you add a layer on top. This cheesecake turns out thick and creamy unlike those cheap no-bake cheesecakes. Those things are banned from my house after having this. We’ve been spoiled by this yummy goodness.

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New York Cheesecake

This thick and creamy cheesecake is perfect. You'll thank me later.

Ingredients

Crust

Cheesecake Filling

Cheesecake Topping

Instructions

Crust

  1. Mix crust ingredients together and press into the bottom of a spring form pan. (If you want your crust to go up the sides, you will need to double the ingredients.)

Cheesecake Filling

  1. Beat cheesecake filling ingredients together and pour into crust.

  2. Bake at 350 degrees for 50 minutes.

Cheesecake Topping

  1. When the cheesecake is almost done baking, mix the topping ingredients together. Pour on top of the cheesecake.

  2. Bake at 475 degrees for 10 minutes.

  3. Chill overnight before serving.

Crust:
1-1/2 cups  (1/2 box) graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Mix for crust, press in spring form pan.
(You may want to double this depending on if you want your crust to go up the sides of the pan.)
Cheesecake Filling:
3 (8 oz.) packages of cream cheese
1 cup sugar
5 eggs
1 teaspoon vanilla
1/4 teaspoon lemon juice
Beat together and pour into crust.
Bake at 350 degrees for 50 minutes.
When your cheese cake is almost done, make the topping.
Topping:
1 pint sour cream
1/4 cup sugar
1 teaspoon vanilla
Pour on topping and bake at 475 degrees for 10 minutes.
Chill overnight.
Enjoy!
A few notes:
  • Don’t worry about the browning on the cheesecake since it will be covered by the topping.
  • Crust recipe can be doubled if you want your crust to go up the sides. I didn’t have enough graham cracker crumbs to do this….plus we love the filling so much…who needs crust?
  • You can top it with whatever you like, but really I think it’s perfect without it! I have a friend who had a cherry sauce topping she would pour over it, but I don’t have her recipe for it.
  • I made this for Mr. Happy Brown House when we were dating….he proposed soon after 🙂

Comments

  1. I love anything cheesecake. Ever. My goodness! Yum!

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