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New York Cheesecake

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  • Author: Maxine Dubois
  • Total Time: 5.5 hours
  • Yield: 4 servings 1x


This New York Cheesecake is made with graham crackers, butter, sugar, cream cheese, sugar, vanilla, eggs and is baked into sweet perfection.


  • 1 & 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/3 cup butter, melted
  • 32 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tsp. vanilla
  • 4 eggs
  • ½ cup heavy cream
  • 2 tablespoons corn starch
  • 1 can cherry pie filling


  1. Preheat the oven to 325 °F. Combine the graham crumbs, 3 tablespoons sugar, and butter and mix well. Press the mixture onto the bottom of a 9-inch springform pan.
  2. In a large mixing bowl, beat the cream cheese, sugar, vanilla, and heavy cream until no longer lumpy and creamy. Add eggs one by one until blended. Add the corn starch and continue to beat until smooth. Pour the filling onto the crust in the springform pan.  Do not overmix as that can incorporate too much air and can cause cracks.
  3. Bake for 55 minutes, or until the center is set. Run a knife around the rim of the pan to loosen the cake. Eventually, remove the rim and then refrigerate cheesecake for 4 hours.
  4. Top cheesecake with Cherry pie filling.


  • Use room temperature ingredients: It's important to use room temperature cream cheese and eggs for a smooth and creamy cheesecake batter. This will also prevent the cheesecake from cracking.
  • Don't overmix the batter: Overmixing the batter can cause it to become dense and lead to cracks in the cheesecake. Mix just until the ingredients are combined.
  • Use a water bath: A water bath helps to create a gentle and even heat, which can prevent the cheesecake from cracking. Wrap the springform pan in foil to prevent water from seeping in.
  • Chill the crust before baking: Chill the crust for at least 30 minutes before baking to ensure it sets properly.
  • Don't overbake the cheesecake: Overbaking can cause the cheesecake to crack and become dry. The edges should be set, but the center should still jiggle slightly.
  • Let the cheesecake cool slowly: Allow the cheesecake to cool in the oven for 30 minutes with the oven turned off and the door slightly ajar. Then, remove it from the oven and let it cool to room temperature before chilling in the refrigerator.
  • Use a sharp knife to slice: Use a sharp knife dipped in hot water to slice the cheesecake cleanly without sticking.
  • Grease the pan, even is pan says nonstick.
  • Do not overbeat the eggs.
  • Create a water bath: use a high sided pan and add hot water into the pan. Place the cake pan inside the water bath and bake as normal.
  • Place the cake in the middle rack, and away from the top of the oven.
  • Run a knife around the edge of the rim.
  • If you do happen to crack the pie anyway, you can always disguise it with the cherry toppings! Everything has a remedy.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour + 4 hours refrigerate
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1
  • Calories: 320
  • Sugar: 31 g
  • Sodium: 240 mg
  • Fat: 17 g
  • Saturated Fat: 8g
  • Carbohydrates: 42 g
  • Fiber: 1g
  • Protein: 5g