Recipe By JJOHN32
Rating
Published May 26th
New York Cheesecake I
Prep 30m Cook 40m Additional 20m Ready In 1h 30m
Servings 1 - 9 inch springform pan Calories 474.1

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.

Recipe Ingredients

  • 1 ¾ cups finely ground graham cracker crumbs
  • ¼ cup finely chopped walnuts
  • ½ teaspoon ground cinnamon
  • ½ cup melted butter
  • 3 eggs
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 3 cups sour cream

Cooking Directions

  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

  • Calories 474.1
  • Carbohydrate 30.1 g
  • Cholesterol 133.2 mg
  • Fat 36.8 g
  • Fiber 0.6 g
  • Protein 7.5 g
  • Saturated Fat 21.3 g
  • Sodium 335.6 mg
  • Sugar 20.9 g

Reviews

  1. 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. THEN LET COOL OFF ON COUNTER TOP. TRUST ME THIS WILL WORK. I BAKED 3 - Read more ...
  2. 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 sweet cake!
  3. 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. 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 never solidified.
  5. 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.
  6. 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 used a premade crust instead of the one in the recipe. Overall this recipe was fast simple and just - Read more ...
  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 a GREAT recipe.
  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 the butter as well as increased cooking time by 10 minutes. The filling was a little creamy rather than - Read more ...
  9. 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 delicious cheesecake. This recipe is one of the most delicious cheesecakes I have ever tasted, either made - Read more ...