Pat’s Classic New York Cheesecake
At a Glance
- Prep
- 30 minutes
- Cook
- 1 hour 10 minutes
- Servings
- 1 9-inch cheesecake, about 12 slices
Categories
- Dessert
- American
- Medium
Dietary
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From the CFiander Family Collection: This classic NY Cheesecake: a luscious blend of creamy cheese, sugar, and vanilla atop a buttery graham cracker crust.
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Ingredients
- 1 cup of graham crackers crumbs
- 3 tablespoons of granulated sugar
- 1 tablespoon of butter, melted
- 4 8 oz packages of cream cheese, Philadelphia brand
- 1 cup of granulated sugar
- 3 tablespoons of flour
- 1 tablespoon of vanilla extract
- 1 cup of Sour Cream, Breakstones or Knudsons brand
- 4 eggs
Instructions
Preheat Preheat oven to 325F (300F if using a dark, non stick springform pan)
Mix Mix crumbs, sugar, and butter; press onto bottom of 9in springform pan.
Bake Bake at 325F for 10 mins if using a silver springform pan. (Bake at 300F for 10 mins if using a dark nonstick springform pan)
Mix Mix cream cheese, sugar, flour, and vanilla with stand mixer on medium speed until well blended. Blend in sour cream. Add eggs on low speed until well blended.
Pour Pour over crust.
Bake Bake at 325F for 65-70 mins if using silver springform pan (bake at 300F for 65-70 mins if using dark nonstick pan) until center is almost set. Run a knife or metal spatula around the rim of the pan to loosen cake; cool before removing.
Chill Refrigerate 4 hours or overnight.
Glaze Drizzle with glaze after thoroughly chilled.
