• Cooking Time: 50 min
  • Servings: 10-12
  • Preparation Time: 30 min


I got this recipe from a Ann Lander article in 1994 I think and it has been my NY cheescake recipe ever since.

Its very easy and thats what I love about it, everyone else loves the flavor and texture.

Watch for other cheescake recipes from me :O)


  • CRUST:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter (1 cube) melted
  • 1/3 cup powdered sugar
  • 3 8oz packages cream cheese, ROOM TEMP
  • 4 eggs ROOM TEMP
  • 1 cup sugar
  • 1 teaspoon vanilla


  • Heat oven to 350 degrees.
  • Combine graham cracker crumbs, powdered sugar,
  • and butter. Press into bottom of an 8 inch springform pan. Wrap a square of foil around bottom of pan.
  • In a large bowl, beat cream cheese, eggs, sugar and vanilla until smooth. Pour mixture over prepared crust.
  • Bake at 350 for 50 minutes (until center set).
  • Place a pie tin, or shalow baking pan filled with water on bottom rack of oven. For added moisture, and to help prevent top from cracking.
  • Let cake cool completey before removing from pan.
  • If you prefer, you can spread 1 pint of room temperature sour cream over the top of cheese cake, and return to oven for 5 minutes. ( I never do this).
  • You can also add any fruit pie filing to the top after cooling.

Categories: Cheesecake 
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