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New York Cheesecake I

New York Cheesecake I

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 30 m
JJOHN32

JJOHN32

A delicious smooth cheesecake served with or without a fruit topping. I like to make this cheesecake a day or so before I wish to serve it. It always seems to taste better with the extra setting time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix graham cracker crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 9 inch springform pan.
  3. Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in the sour cream and pour into the crumb crust.
  4. Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favorite fruit topping or glaze.
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Reviews

Poisondallbabe
50

Poisondallbabe

11/15/2006

excellent! I did cut the sour cream in half and cooked it for about an hour, then just shut the oven off and walked away from it until 5 hours later. No cracks and very firm.

Jenna Rae
30

Jenna Rae

8/15/2005

Next time I will omit the almond extract, it was a little overpowering for my family's taste. I followed advice and used only 1.5 cups of sour cream for a thicker cheesecake, which worked beautifully.

SUGARKOOKY
27

SUGARKOOKY

5/2/2004

Wow! Great cheesecake and so simple. I did cut the sour cream in half as I prefer a firm cake. Decorated with whipped cream and a chocolate drizzle-no one believed I made it!! Thanks for a GREAT recipe.

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