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Slice of New York cheesecake pie with creamy filling and graham cracker crust on a white plate

New York Cheesecake Pie Creamy Classic Dessert Recipe Easy Homemade - Smooth, Rich, and Crowd-Pleasing

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Prep Time 20 minutes
Cook Time 44 minutes
Cooling & Chilling Time 6 hours
Total Time 7 hours
Course Dessert
Cuisine American
Servings 8 Slices

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.