Classic New York Cheesecake
"I made this for our family christmas party and everyone loved it! Since it is a plain cheesecake I put cherry pie filling, strawberry pie filling and caramel sauce to the side in different bowls so they could put on top whatever they wanted or you can put on top whatever you prefer. It's even good just plain! I got this recipe out of a Philadelphia cook book. If you love cheesecake you will love this!"
photo by Izy Hossack
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
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12
ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons margarine, melted
- 4 (8 ounce) packages Philadelphia Cream Cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup sour cream
- 4 eggs
directions
- Crust.
- MIX crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.).
- Filling.
- MIX cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until well blended. Pour over crust.
- BAKE at 325 for 65 - 70 minutes or until center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Questions & Replies
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How to make a grocery list from recipe -
What if you don't have a spring form pan
Reviews
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This was my first cheesecake and it turned out perfectly! No cracks either! I made it for a dinner where my husband’s boss and another coworker were coming. It was a big hit and everyone loved it! His boss even asked if he could take a slice home! I followed the recipe exactly, almost. I wanted a little lemon flavor, so I added only 1/2 tsp of the vanilla extract and 1/2 tsp lemon extract. Then added a little lemon zest in with the sour cream. I made a blueberry compote for the topping. I will keep this recipe and am planning to take one to work next week! I can’t believe I forgot to take a picture. Maybe next time. Thank you for the recipe! -
I was So excited to try this recipe. I'm a no bakes cheesecake person, because baked one frighten me.. I gave it a shot added double on the crust and after baked and chilled I made homemade carmel and topped with toasted pecans and chocolate ganach. AMAZING
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This is one of the best cheesecakes everrrr! My mother-in-law and sister-in-law always make cheesecakes for any and all holiday gatherings. And everyone raves about how good it is. The two of them always made is sound like it was a big effort to make so I never asked for the recipe nor was I interested in trying.. But after me making this recipe my family and myself have found this to be a better cheesecake and I find that it is so simple to make and I have to say it taste so much better than my in-law's cheesecake. Thank you for sharing such a wonderful recipe. -
Delicious, with just the right creaminess! Will definitely make again:) -
One of the best cheesecakes I've ever made! My family loved it. I plan on making one for our Easter gathering as well. Thanks!
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Tweaks
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I wanted a little lemon flavor, so I added only 1/2 tsp of the vanilla extract and 1/2 tsp lemon extract. Then added a little lemon zest in with the sour cream. I made a blueberry compote for the topping.
