Recipes & Cooking Desserts & Baking Cakes Cheesecake Classic New York-Style Cheesecake 4.3 (166) 7 Reviews Rich and creamy, a slice of classic New York-style cheesecake is exactly what your dessert plate needs. This cheesecake recipe is a tried-and-true classic you'll make on repeat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 12, 2013 Rate PRINT Share Prep Time: 40 mins Stand Time: 30 mins Bake Time: 55 mins Cool Time: 45 mins Chill Time: 4 hrs Total Time: 6 hrs 50 mins Servings: 16 Jump to Nutrition Facts Ingredients 4 8 ounce packages cream cheese 3 eggs 2 ¼ cup finely crushed graham crackers 1 tablespoon sugar ½ teaspoon ground cinnamon (optional) ⅔ cup butter, melted 1 ¼ cup sugar ¼ cup all-purpose flour 4 teaspoon vanilla 2 8 ounce cartons sour cream ¼ cup sugar Directions Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, for crust, in a large bowl combine crushed graham crackers, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 10-inch springform pan; set aside. Preheat oven to 350°F. In a large mixing bowl beat cream cheese and the 1-1/4 cups sugar with an electric mixer on medium to high speed until fluffy. Beat in flour on low speed until smooth. Using a fork, lightly beat the eggs. Add the eggs and 3 teaspoons of the vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup of the sour cream. Pour batter into the crust-lined pan. Place in a shallow baking pan in oven. Bake for 40 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken. Remove from oven. In a medium bowl stir together the remaining sour cream, the 1/4 cup sugar, and the remaining 1 teaspoon vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Return to oven and bake for 15 minutes more. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on rack. Cover and chill for at least 4 hours or overnight before serving. Let stand at room temperature for 15 minutes before slicing. Kritsada Panichgul To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days. To Make Ahead: Bake and cool the cheesecake as directed. Place cooled cake in a freezer bag or airtight container and freeze for up to 1 month. To thaw, place cheesecake in refrigerator for 24 hours, or thaw individual pieces at room temperature for 30 minutes. Rate It Print Nutrition Facts (per serving) 466 Calories 35g Fat 34g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 466 % Daily Value * Total Fat 34.8g 45% Saturated Fat 19.5g 98% Cholesterol 132mg 44% Sodium 342mg 15% Total Carbohydrate 34g 12% Total Sugars 26g Protein 6g 12% Vitamin C 0.3mg 0% Calcium 98mg 8% Iron 1mg 6% Potassium 153mg 3% Fatty acids, total trans 0.3g Folate, total 22mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.