ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

New York-Style Sour Cream-Topped Cheesecake

Prep time 20 mins
Bake time 50 mins
Cool time 30 mins
Chill time 4 hrs
Yield Makes 16 servings
The hardest part about making this New York-Style Sour Cream-Topped Cheesecake is waiting for it to chill! Don't forget to top with strawberries before you dig into this smooth and rich dessert.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 1/4 cups sugar, divided
  • 4 (8-ounce) packages cream cheese, softened
  • 2 teaspoons vanilla extract, divided
  • 1 (16-ounce) container sour cream, divided
  • 4 large eggs
  • 2 cups sliced fresh strawberries

How to Make It

  1. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Stir together cracker crumbs, butter, and 2 tablespoons sugar; press firmly onto bottom of prepared pan.

  2. Beat cream cheese, 1 cup sugar, and 1 teaspoon vanilla at medium speed with an electric mixer until well blended. Add 1 cup sour cream, beating well. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Pour over crust.

  3. Bake at 325° for 40 minutes or until center is almost set. Stir together remaining sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla until well blended; carefully spread over cheesecake.

  4. Bake 10 more minutes. Cool on a wire rack 30 minutes. Cover and chill at least 4 hours or up to 24 hours. Lift cheesecake from pan, using foil sides as handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

  5. New York-Style Cinnamon Cheesecake: Stir together cracker crumbs, butter, and sugar as directed in Step Press mixture onto bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Prepare batter as directed in Step 2, beating in 1 1/2 teaspoons ground cinnamon with cream cheese. Bake at 325° for 50 minutes or until center is almost set. Top with sour cream mixture as directed, and bake 10 more minutes. Remove from oven, and gently run a knife around the edges of cheesecake to loosen. Cool and chill as directed. Omit strawberries. Garnish with sliced almonds, fresh rosemary sprigs, and pear slices, if desired. Prep: 20 min., Bake: 1 hr., Cool: 30 min., Chill: 1 hr.