New York Style Cheesecake

Name: New York Style Cheesecake
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT14H15M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 1 cup graham cracker crumbs; 1/4 cup light brown sugar; 1/2 stick unsalted butter, melted; 12 ounces cream cheese; 4 ounces sour cream; 1/4 stick unsalted butter; 3/4 cup sugar; 1/2 teaspoon vanilla extract; 2 eggs

Recipe courtesy of James Cunningham

Watch how to make this recipe.

New York Style Cheesecake

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Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

517

Total Fat

38

Saturated Fat

21

Carbohydrates

39

Dietary Fiber

0

Sugar

34

Protein

6

Cholesterol

156

Sodium

303

Total: 14 hr 15 min (includes cooling and chilling time)
Active: 20 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

517

Total Fat

38

Saturated Fat

21

Carbohydrates

39

Dietary Fiber

0

Sugar

34

Protein

6

Cholesterol

156

Sodium

303

Total: 14 hr 15 min (includes cooling and chilling time)
Active: 20 min

Ingredients

Crust:

1 cup graham cracker crumbs

1/4 cup light brown sugar

1/2 stick unsalted butter, melted

Filling:

12 ounces cream cheese

4 ounces sour cream

1/4 stick unsalted butter

3/4 cup sugar

1/2 teaspoon vanilla extract

2 eggs

Directions

For the crust: Preheat the oven to 350 degrees F. Mix together the graham cracker crumbs, sugar and butter, and then spread into a 9-inch pie pan to make the crust. Bake for about 10 minutes, and then let cool.
For the filling: Mix together the cream cheese, sour cream and butter in a bowl until well blended. Add the sugar, vanilla and eggs and mix well again. Spread the filling on top of the crust. Place the pan in a rectangular baking dish and cover with parchment paper to prevent browning on top. Bake for 45 minutes, and then let cool and refrigerate overnight.
[disclaimer] This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.