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–+ servings
The slice of cheesecake is topped with cherry pie filling and a sprig of mint.

New York Cheesecake

Sea Salt Savorings
This is the easiest and tastiest New York cheesecake recipe! Creamy, rich, and smooth cheesecake with a graham cracker crust.
5 from 27 votes
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Prep Time 10 minutes
Cook Time 1 hour
resting time 1 hour
Course Dessert
Cuisine American
Servings 9 inch cake
Calories 402 kcal

Equipment

  • Stand mixer with whisk attachment
  • baking sheet
  • 9" springform pan
  • Glass jar

Ingredients
  

Graham cracker crust

  • 1 1/2 cup cinnamon graham crackers about 15 graham crackers
  • 6 tbsp salted butter melted
  • 1/4 cup dark brown sugar

Cheesecake filling

  • 4 8 oz packs of cream cheese brought to room temperature
  • 1/2 tsp pink Himalayan salt
  • 2 cups granulated sugar
  • 4 tsp vanilla extract
  • 1/2 cup sour cream room temperature
  • 3 tbsp all purpose flour
  • 5 eggs room temperature

Instructions
 

For the crust

  • Preheat the oven to 350 degrees. Place the graham crackers in a food processor and blend until it is fine crumbs. Add the melted butter and sugar, then blend until everything is mixed well.
  • Pour the mixture into the bottom o the springform pan. Press the mixture into the bottom and sides of the pan. Use a glass jar to press the crust against the edges of the pan. Press lightly around the edges of the top of the crust to better compact it. Place the pan in the oven and bake for 10 minutes. Remove the pan from the oven and place it on a baking sheet and set it to the side. Reduce the oven to 325 degrees.

For the cheesecake batter

  • Attach the whisk attachment to the stand mixer. Add the cream cheese to the mixing bowl and cream it on low speed for about 1 minute. Add the salt and sugar gradually to the mixer and mix until the sugar is well combined. Add the sour cream and vanilla extract. Sprinkle the flour into the bowl to prevent the flour from clumping.
  • Add one egg at a time, allowing each egg to be fully incorporated before adding the next. Mix the cheesecake batter until everything is just combined. Remove the mixing bowl from the stand mixer and wiggle the bowl, then tap it on your work surface for 30 seconds to release air bubbles.
  • Pour the cheesecake batter into the pan. Wiggle the pan and lightly tap it for 30 seconds to release any air bubbles. Place the baking sheet and pan in the oven and bake for 20 minutes. Reduce the oven to 300 and cook for another 40 minutes.
  • Turn off the oven when the cheesecake is done baking and allow the cheesecake to rest in the oven for 1 hour. Do not open the oven door. Remove the cheesecake from the oven and allow it to set and cool in the fridge for at least 3 hours, preferably overnight.
  • Slice the cheesecake then top with whipped cream, fresh berries, and mint leaves. Mangia!

Nutrition

Calories: 402kcalCarbohydrates: 65gProtein: 5gFat: 14gSaturated Fat: 7gCholesterol: 118mgSodium: 344mgPotassium: 86mgFiber: 1gSugar: 54gVitamin A: 454IUVitamin C: 1mgCalcium: 47mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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