New York Cheesecake

This NY Cheesecake has a chocolate or graham cracker crust, a top sour cream layer, and then a cherry topping. It is the real deal! So creamy and delicious!

5 from 1 vote

Prep Time25

Cook Time45

Course: Dessert

Cuisine: American

Servings: 16

Calories: 358

Equipment

10-inch springform pan
cookie sheet

Ingredients

CRUST:

1 ¼ cup chocolate wafers crushed or graham cracker wafers
1/3 cup sugar
½ cup butter melted

FILLING:

16 ounces cream cheese softened
3 tablespoons sour cream
1/3 cup sugar
2 eggs beaten
½ cup evaporated milk
1 teaspoon lemon juice

SOUR CREAM TOPPING:

2 cups sour cream
5 tablespoons sugar
1 teaspoon vanilla extract

FRUIT TOPPING:

1 can (21 ounces) cherry pie filling

Instructions

Preheat the oven to 350° F.
CRUST: In a small bowl mix the crust ingredients and press it into the bottom and up one-quarter of the way up the sides of a 10-inch springform pan. Put the springform pan into the freezer for 15 minutes while you make the filling.
FILLING: With a mixer on medium speed, beat the cream cheese, sour cream, and sugar until creamy.
Mix in the eggs.
Mix the evaporated milk and lemon juice together in a small bowl. On lowest speed, add it to the filling mixture and blend well.
Pour the filling mixture into the prepared crust.
Place the springform pan on a baking sheet and bake at 350° F. for 35-40 minutes or until the center is almost set. It should jiggle a little in the middle when shaken. Remove the pan from the oven to add the Sour Cream Topping.
SOUR CREAM TOPPING: In a small bowl, mix the Sour Cream Topping ingredients. Spread it on top of the baked cheesecake. Return the cheesecake to the oven and bake it on the cookie sheet for 10 more minutes.
Remove it from the oven. Remove the cookie sheet and place just the springform pan on a wire rack.
Run a thin sharp knife around the rim of the pan to separate the cheesecake from the side of the pan to be easier to remove the cheesecake from the pan when it is cooled.
Set the cheesecake on a wire rack for at least an hour, then cover it and refrigerate it 8 hours or overnight.
FRUIT TOPPING: Spread the cherry pie filling on top after it has completely chilled. I like to leave a rim of the sour cream topping showing.
Store the cheesecake covered in the refrigerator. When ready to serve, unlock the sides of the springform pan. Keep the cheesecake on the bottom of the pan, and place that onto a serving plate. As you slice the cheesecake, wipe the knife between each slice with a damp paper towel to keep the slices clean.

EXTRA TIP:

FRUIT TOPPING: Use whatever pie filling flavor you like, or top with fresh fruit.

Nutrition