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New York Cheesecake

New York Cheesecake is creamy, satiny, rich, dense ... and indescribably divine! It takes a little bit of work and technique, but don't be intimidated. You can do it! The crust is a mixture of graham cracker crumbs, cinnamon and margarine pressed into the bottom of your springform pan lined with parchment. Be sure to wrap foil around the outside of your pan because you will be placing it in a water bath to bake. For the filling, combine room-temperature cream cheese with sugar, Smith's Sour Cream and vanilla, then gently whisk in the eggs. Don't over mix your batter because incorporating too much air can make your New York Cheesecake fall, then crack. Pour the filling into the crust, then place it carefully into the preheated water bath. Bake for 12 minutes at 475 degrees, then reduce heat to 350 and bake until golden with just a little jiggle in the center of the cake. The finishing touch is Smith's Sour Cream mixed with a little bit of sugar and spread over the top. Garnish with your favorite fresh fruit, and impress your friends with your New York Cheesecake masterpiece!

How to Make



  • 1-1/2 cups graham cracker crumbs
  • 1/4 tsp ground cinnamon
  • 1/3 cup melted margarine


  • 4 (8-oz) packages cream cheese, softened
  • 1-1/4 cups sugar
  • 1/2 cup Smith's sour cream
  • 2 tsp vanilla extract
  • 5 large eggs



  1. Preheat oven to 475 F.
  2. Place a large pan filled with 1/2-inch water in oven.

Make crust

  1. Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9" springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.

Make filling

  1. Use an electric mixer to mix cream cheese, sugar, Smith's sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
  2. Remove crust from freezer and pour in filling.
  3. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350 F and bake until top of cheesecake turns golden, 50 to 60 minutes.
  4. Remove cake to a wire rack to cool.

Make topping

  1. Combine sour cream and sugar; spread over cake.
  2. Cover and refrigerate at least 4 hours.
  3. Garnish with your favorite fresh fruit.


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