New York Cheesecake

Serving Size: 12
Prep Time: 30 minutes

Amount Ingredient
1 1/2 c graham cracker crumbs
3 tablespoons sugar
5 tablespoons margarine or butter, melted
4 (8 oz.) pkg Regular cream cheese - softened
1 (8 oz.) pkg Light cream cheese - softened
1 c sugar
4 ea eggs
1 cup sour cream
3 tablespoons flour
1 teaspoon vanilla extract

  • Mix cracker crumbs and margarine or butter in bowl. Press on bottom of 9-inch springform pan
  • Bake crust at 325F for 10 minutes.
  • Beat cream cheese and sugar in bowl with electric mixer at medium speed until creamy.
  • Beat in flour and vanilla until well blended.
  • Blend in sour cream.
  • Add eggs, one at a time, mixing well after each addition.
  • Spread mixture into prepared crust.
  • Bake at 300F for 1 hour and 5 minutes or until almost set.
  • Loosen cake from sides of pan; cool before removing rim of pan.
  • Cool on wire rack at room temperature.
  • Refrigerate at least 4 hours.
I use one package of light cream cheese in this recipe because I prefer a creamier cheesecake. If you like a more dense cheesecake, use 5 packages of regular cream cheese, however I don't recommend using more than one or two packages of light cream cheese in this recipe.


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