New York cheesecake is the dessert you make when you want something timeless and impressive without a lot of fuss. This version is a cheesecake pie: all the velvety flavor, tucked into a simple crust, and baked until silky-smooth. The texture is dense yet creamy, with a clean vanilla note and just the right tang.
You don’t need fancy tools or pro skills—just a few basics, patience, and a good chill in the fridge. If you’re craving a classic that always wins, this is it.
What Makes This Special
This cheesecake pie keeps things simple while delivering that iconic New York taste. It leans on cream cheese, eggs, sugar, and sour cream to create a rich, custardy bite that sets beautifully.
The pie format makes slicing easy and bakes faster than a tall springform version. It’s also forgiving: a water bath helps prevent cracks, but the recipe still turns out great if you skip it. Top it or leave it plain—either way, the flavor shines.
What You’ll Need
- Crust:
- 1 1/2 cups (150 g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- Pinch of salt
- Filling:
- 24 ounces (680 g) full-fat cream cheese, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (60 ml) sour cream, room temperature
- 1/4 cup (60 ml) heavy cream, room temperature
- 3 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon fine salt
- 1 tablespoon cornstarch (optional, for extra stability)
- Equipment:
- 9-inch deep-dish pie pan (glass or metal)
- Electric mixer (hand or stand), or a sturdy whisk
- Large roasting pan (for optional water bath)
- Aluminum foil
- Optional Toppings: Fresh berries, cherry pie filling, lemon curd, caramel sauce, or lightly sweetened sour cream
Step-by-Step Instructions
- Prep the oven and pan. Heat oven to 350°F (175°C).
If using a water bath, bring a kettle of water to a boil. Wrap the outside of your pie pan with a wide sheet of heavy-duty foil to prevent leaks.
- Make the crust. In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until the mixture looks like damp sand and holds together when pressed.
- Press and pre-bake. Firmly press the crumbs into the bottom and up the sides of the pie pan.
Bake for 8–10 minutes until fragrant and lightly set. Cool for 5 minutes while you make the filling. Reduce oven to 325°F (160°C).
- Soften and smooth the cream cheese. Beat cream cheese on medium speed for 1–2 minutes until completely smooth, scraping the bowl. No lumps should remain before adding other ingredients.
- Add sugar and salt. Mix in granulated sugar and salt until glossy and blended, about 1 minute.
Avoid whipping too much air into the batter.
- Blend in sour cream, heavy cream, and vanilla. Add them along with cornstarch if using. Mix on low just until combined. The batter should be silky and thick.
- Add eggs last. Beat in eggs one at a time on low, mixing only until each is incorporated. Do not overmix; too much air causes cracks.
- Fill the crust. Pour the batter into the warm crust.
Gently tap the pan on the counter to pop any big bubbles. Smooth the top with a spatula.
- Set up the water bath (optional but helpful). Place the foil-wrapped pie pan in a roasting pan. Pour hot water into the roasting pan to reach halfway up the pie pan sides.
This creates gentle, even heat.
- Bake. Bake at 325°F (160°C) for 40–50 minutes. The edges should be set while the center still wobbles slightly like Jell-O. If it looks liquid, give it 5 more minutes and check again.
- Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes.
Then remove from the oven and water bath. Cool on a rack until barely warm.
- Chill to set. Cover loosely and refrigerate for at least 6 hours, preferably overnight. The texture firms up and flavors develop fully.
- Slice and serve. Warm a sharp knife under hot water, dry it, and slice.
Wipe the blade between cuts for clean edges. Add toppings if you like.
Keeping It Fresh
Refrigerate leftovers tightly covered for up to 5 days. For longer storage, freeze individual slices on a tray until firm, then wrap well and store for up to 2 months.
Thaw overnight in the fridge or at room temperature for 30–45 minutes. Keep toppings separate until serving so the surface stays smooth and the crust doesn’t soften too quickly.
Health Benefits
- Protein and calcium: Cream cheese and eggs offer protein and minerals that support bones and muscles.
- Portion-friendly dessert: A rich slice satisfies cravings with a smaller serving, which can help with mindful eating.
- Simple ingredients: Making it at home means fewer additives and control over sugar and fat.
- Customizable: You can lighten it slightly by swapping in Greek yogurt for some sour cream or using a thinner crust.
It’s still a dessert—enjoy it thoughtfully. A small, slow slice goes a long way.
What Not to Do
- Don’t use cold ingredients. Cold cream cheese won’t blend smoothly and will cause lumps.
- Don’t overmix the batter. Extra air makes the cheesecake puff and crack.
Mix on low and stop as soon as ingredients combine.
- Don’t skip cooling time. Rapid temperature changes can cause deep cracks. Cool gradually, then chill fully.Don’t overbake. If the center is completely firm, it’s likely overdone. A slight wobble is perfect.Don’t cut too soon. Slicing before chilling leads to messy edges and a soft center.
Explore more irresistible pie recipes you won’t want to miss:
Alternatives
- Crust swaps: Try chocolate wafer crumbs, Biscoff cookies, or shortbread for a twist.
- Flavor infusions: Add 1 teaspoon lemon zest, swirl 1/3 cup raspberry jam, or fold in mini chocolate chips.
- Lightened version: Replace half the cream cheese with Neufchâtel and use Greek yogurt instead of sour cream.
Texture will be slightly less dense but still creamy.
- Gluten-free: Use gluten-free graham crackers or almond flour mixed with a tablespoon of sugar and melted butter for the crust.
- No water bath: Bake at 300–315°F (150–157°C) a bit longer. The top may brown slightly more, but the texture stays lovely.
FAQ
How do I prevent cracks on top?
Use room-temperature ingredients, avoid overmixing, and bake in a water bath for gentle heat. Stop baking when the center still jiggles slightly.
Cool slowly in the oven with the door cracked before chilling.
Can I make this a day ahead?
Yes. It’s actually better the next day. Bake, cool, cover, and chill overnight.
Add toppings just before serving.
What if I don’t have a deep-dish pie pan?
Use a standard 9-inch pie pan and reduce the filling by about 1/4. Or bake extra batter in small ramekins alongside the pie for mini cheesecakes.
How do I know it’s done?
Gently nudge the pan. The outer 2 inches should look set, while the center wobbles like firm gelatin.
If it sloshes, keep baking in 5-minute increments.
Why is my crust crumbly?
It likely needs more butter or firmer packing. Press the crumbs tightly up the sides and across the bottom, and pre-bake to help it set.
Can I reduce the sugar?
Yes, reduce by up to 2–3 tablespoons without affecting texture. For bigger cuts, the flavor may be more tangy and less balanced, but still tasty.
What toppings work best?
Fresh berries, cherry or blueberry pie filling, salted caramel, or a thin layer of lemon curd are all classic.
For a clean look, serve plain with a dollop of lightly sweetened sour cream.
Can I freeze the whole pie?
Yes. Chill fully, then freeze uncovered until firm. Wrap tightly in plastic and foil.
Thaw overnight in the fridge before serving.
Wrapping Up
This New York Cheesecake Pie gives you everything you want in a classic dessert: rich flavor, smooth texture, and simple steps that work. With a few smart moves—room-temperature ingredients, gentle mixing, and patient chilling—you’ll get bakery-level results at home. Keep it plain or dress it up with fruit or caramel.
Either way, you’re serving a creamy crowd-pleaser that never goes out of style.
New York Cheesecake Pie Creamy Classic Dessert Recipe Easy Homemade - Smooth, Rich, and Crowd-Pleasing
Ingredients
- Crust: 1 1/2 cups (150 g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- Pinch of salt
- Filling: 24 ounces (680 g) full-fat cream cheese, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (60 ml) sour cream, room temperature
- 1/4 cup (60 ml) heavy cream, room temperature
- 3 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon fine salt
- 1 tablespoon cornstarch (optional, for extra stability)
- Equipment: 9-inch deep-dish pie pan (glass or metal)
- Electric mixer (hand or stand), or a sturdy whisk
- Large roasting pan (for optional water bath)
- Aluminum foil
- Optional Toppings: Fresh berries, cherry pie filling, lemon curd, caramel sauce, or lightly sweetened sour cream
Instructions
- Prep the oven and pan. Heat oven to 350°F (175°C).If using a water bath, bring a kettle of water to a boil. Wrap the outside of your pie pan with a wide sheet of heavy-duty foil to prevent leaks.
- Make the crust. In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until the mixture looks like damp sand and holds together when pressed.
- Press and pre-bake. Firmly press the crumbs into the bottom and up the sides of the pie pan.Bake for 8–10 minutes until fragrant and lightly set. Cool for 5 minutes while you make the filling. Reduce oven to 325°F (160°C).
- Soften and smooth the cream cheese. Beat cream cheese on medium speed for 1–2 minutes until completely smooth, scraping the bowl. No lumps should remain before adding other ingredients.
- Add sugar and salt. Mix in granulated sugar and salt until glossy and blended, about 1 minute.Avoid whipping too much air into the batter.
- Blend in sour cream, heavy cream, and vanilla. Add them along with cornstarch if using. Mix on low just until combined. The batter should be silky and thick.
- Add eggs last. Beat in eggs one at a time on low, mixing only until each is incorporated. Do not overmix; too much air causes cracks.
- Fill the crust. Pour the batter into the warm crust.Gently tap the pan on the counter to pop any big bubbles. Smooth the top with a spatula.
- Set up the water bath (optional but helpful). Place the foil-wrapped pie pan in a roasting pan. Pour hot water into the roasting pan to reach halfway up the pie pan sides.This creates gentle, even heat.
- Bake. Bake at 325°F (160°C) for 40–50 minutes. The edges should be set while the center still wobbles slightly like Jell-O. If it looks liquid, give it 5 more minutes and check again.
- Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes.Then remove from the oven and water bath. Cool on a rack until barely warm.
- Chill to set. Cover loosely and refrigerate for at least 6 hours, preferably overnight. The texture firms up and flavors develop fully.
- Slice and serve. Warm a sharp knife under hot water, dry it, and slice.Wipe the blade between cuts for clean edges. Add toppings if you like.