This cheesecake is New York-style, fool-proof, easy, and super-delicious.

Recipe Summary

prep:
40 mins
cook:
55 mins
additional:
6 hrs
total:
7 hrs 35 mins
Servings:
12
Yield:
1 cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.

  • In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.

  • Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.

  • Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.

  • Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.

Nutrition Facts

509 calories; protein 8.3g 17% DV; carbohydrates 40.8g 13% DV; fat 35.4g 55% DV; cholesterol 154mg 51% DV; sodium 309.5mg 12% DV. Full Nutrition
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Reviews (121)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/31/2009
I have been making this recipe for a while now and I must admit it's become my favorite. I think it's involved but oh so worth it. Sometimes I like to add a hint of almond extract in the sour cream topping. This is the one time I allow myself to splurge on such a decadent dessert. I would give this more than 5 stars if possible because it is THE BEST! Read More
(84)

Most helpful critical review

Rating: 1 stars
12/09/2011
Excellent Go no further Do not leave this cheesecake in the oven once done! Read More
(20)
147 Ratings
  • 5 star values: 122
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
07/31/2009
I have been making this recipe for a while now and I must admit it's become my favorite. I think it's involved but oh so worth it. Sometimes I like to add a hint of almond extract in the sour cream topping. This is the one time I allow myself to splurge on such a decadent dessert. I would give this more than 5 stars if possible because it is THE BEST! Read More
(84)
Rating: 4 stars
05/04/2008
I am a little nervous . I followed this recipe word by word. After pouring the sou cream mixture over the cake, I baked it for 5 minutes as it says in the recipe. My concern is that when I took it out of the oven it looks very runny. Is it suppose to do that and will it firm up in the refrigerator. Other than that it looks like a great recipe!! Read More
(68)
Rating: 4 stars
03/01/2008
I have to admit I did not use the cream of tartar...but this cheesecake was sooooo delicious and did not last long at all.... Read More
(47)
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Rating: 5 stars
12/21/2009
Very smooth, no hard areas, perfect uncracked top, fantastic flavor. DO include the cream of tartar. I baked mine the full 50 minutes in a water bath, then put on the sour cream topping, left it in the oven 5 min., then cracked the door and let it cool. I admit I used vanilla wafers for the crust because I like 'em better. I don't like my cheesecake to be "cakey," I like it totally smooth and this recipe is the one I'll use for the rest of my life. Kitchen Queen, you rock! Read More
(32)
Rating: 5 stars
09/09/2008
I have made this cheesecake three times in the last month! I did however, change it up a bit...I substituted Almond Extract for the Vanilla...Love it! Read More
(24)
Rating: 1 stars
12/09/2011
Excellent Go no further Do not leave this cheesecake in the oven once done! Read More
(20)
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Rating: 5 stars
01/21/2014
This is very good foolproof recipe. I made/baked it exactly as directed (no water bath no leaving in the oven nothing) except I always use less sugar even though I am crazy about sugar and everything it goes into but all recipes usually call for way too much of it. 1/8 cup sugar to the crust 3/4 or less to the cream cheese mix 1/3 or less to the sour cream mix. But it will taste all right if made with all sugar too:o) If you are going to put sweet fruit topping on top you may want to use less sugar in the cake. I also never have a cream of tartar bummer I just put 1 tsp lemon juice. Do not over beat eggs! No cracks ever! But it wouldn't matter because you're going to cover it with sour cream. I baked it longer the first time because it was wobbly in the middle then I baked longer than 5 minutes with sour cream mix on top but you don't have to do it 50 and 5 minutes is enough. Anyway even over-baked it tasted great. I don't think you can ruin this excellent recipe. You don't have to be a perfect baker to make this cake takes minutes to mix everything up so easy thank you so much! P.S. I made it dozens of times comes out perfect every time. Read More
(18)
Rating: 3 stars
06/13/2008
Yes, it's easy. But it didn't have that great cheesecake flavor. It's not bad, just not perfect. Read More
(16)
Rating: 5 stars
02/08/2008
This cheesecake is fabulous! I've never rated anything on allrecipes until now. You've got to try this one! Read More
(14)
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