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New York-style Cheesecake (With Water Bath)

This classic New York-style cheesecake features a buttery graham cracker crust and a rich, creamy cream cheese filling. Baked slowly for a smooth, velvety texture, it's the perfect dessert for holidays, celebrations, or whenever you're craving an indulgent homemade treat.
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Prep Time 30 minutes
Cook Time 1 hour 23 minutes
Total Time 1 hour 53 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method

Ingredients
  

For the Crust:
  • 1 1/2 Cups Graham cracker crumbs, from 12 whole crackers
  • 6 Tbsp Unsalted butter, melted
  • 1 Tbsp Granulated sugar
For the Cheesecake:
  • 2 1/4 lb Cream cheese, room temperature (4 1/2 packages, 8oz each)
  • 1 1/4 Cups Granulated sugar
  • 6 Large Eggs, room temperature
  • 1/4 Cup Sour cream
  • 1/2 Tbsp Vanilla extract
For the Topping:
  • Cherry pie filling

Equipment

  • 1 9" springform pan
  • 1 Roasting pan for the water bath

Method
 

Make the Cheesecake Crust:
  1. Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.
  2. Press crumbs into a 9" springform pan, going up the sides slightly. Bake at 350F for 8 minutes then cool to room temperature.
  3. Wrap the outside of the springform pan tightly with 2 layers of heavy-duty aluminum foil. Fold the foil up the sides of the pan ensuring there are no rips or holes.
Make the Cheesecake Filling:
  1. Preheat oven to 450F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl as needed.
  2. Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition.
  3. Reduce speed to low and add sour cream and vanilla extract mix well. Pour batter over the foil-wrapped springform pan with your cooled crust.
How to Bake Cheesecake in a Water Bath:
  1. Place the springform pan into a large roasting pan.
  2. Add hot water to the roasting pan until it reaches halfway up the sides of the cheesecake pan.
  3. Carefully transfer cheesecake to the center rack of the oven and bake at 450F for 15 minutes then reduce heat to 225F and without opening the door, bake additional 60-75 minutes, the center should still have a slight jiggle when gently shaken.
  4. Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer pan to a wire rack to cool completely.
  5. Cover pan with plastic wrap and chill in the refrigerator overnight to fully set before slicing.