New York Cheesecake I

  • Recipe By
  • Published May 27th
  • Ready In1h 30m
  • Servings12
  • Calories474
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.

New York Cheesecake I Ingredients

The following are the ingredients needed to make delicious New York Cheesecake I for 12 servings:

  • 1 3/4 cups finely ground graham cracker crumbs
  • 1/4 cup finely chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup melted butter
  • 3 eggs
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups sour cream

New York Cheesecake I Cooking Instructions

  • Prep30m
  • Cook40m
  • Ready In1h 30m

To cook New York Cheesecake I, you need about 30 minutes of preparation time. The time needed to cook this New York Cheesecake I is about 40 minutes , and you can serve your New York Cheesecake I within 1 hour 30 minutes . The following are the steps to cook New York Cheesecake I easily:

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix graham cracker crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 9 inch springform pan.
  3. 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. 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.

Nutrition Facts

Per Serving: 474 calories; 36.8 grams of fat; 30.1 grams of carbohydrates; 7.5 grams of protein; 133 milligrams of cholesterol; 336 milligrams of sodium.

  1. May 21st 2011

    THIS IS A FANTASTIC RECIPE, EXCEPT FOR ONE THING. DO NOT BAKE AT 375 OR THE CAKE WILL CRACK. BAKE AT 300 IN A WATER BATH FOR 2 HOURS. THEN SHUT OFF THE OVEN AND LET SIT FOR ANOTHER HOUR. THE ...

  2. Jul 17th 2009

    I tried this and i'm thirteen years old. It was easy fun and the best cheescake recipe for a plain cheesecake easy to follow, but cut the sour cream in half for a lest tangy but just right s ...

  3. Nov 15th 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.

  4. Dec 5th 2005

    After baking for 35 mins at 375 it still looked way too soft, so I cooked it an additional 10 mins. Let it cool, then chilled overnight. When it was cut into the following day it ran - it ...

  5. Aug 15th 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 b ...

  6. Jun 1st 2005

    This recipe was yummy! After my boyfriend had some, things got pretty hot and heavy faster than a New York minute ;-). The cakes didn't firm up quite as much as I would have liked, and we us ...

  7. 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 ...

  8. I made this recipe for my son's 21st birthday dinner. It turned out fantastic - everyone raved! I did make a few changes based on other reviews - 2 C of graham cracker crumbs and doubled t ...

  9. Oct 28th 2002

    Actually I goofed on the recipe. I didn't have a 9 inch pan (someone else had made a cake and was using it) and cut out the sour cream totally. However, the end result was a smaller, but d ...