Festive New York-Style Cheesecake Recipe
Festive New York-Style Cheesecake Recipe photo by Taste of Home
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Festive New York-Style Cheesecake Recipe

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My mother-in-law got this recipe from an Italian friend many years ago. I added the chocolate-nut crust. It is our very favorite dessert. —Gloria A. Warczak, Cedarburg, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 45 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + chilling
MAKES: 12 servings


  • 1-1/4 cups crushed chocolate wafers
  • 1/2 cup chopped walnuts
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 3 tablespoons sour cream
  • 1/3 cup sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup evaporated milk
  • 1 teaspoon lemon juice
  • 2 cups (16 ounces) sour cream
  • 5 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Assorted candies and chocolate syrup

Nutritional Facts

1 slice (calculated without candies and chocolate syrup): 458 calories, 34g fat (20g saturated fat), 130mg cholesterol, 270mg sodium, 29g carbohydrate (23g sugars, 1g fiber), 8g protein.


  1. In a small bowl, combine the wafer crumbs, walnuts and sugar; stir in butter. Press onto the bottom and halfway up the sides of an ungreased 10-in. springform pan. Freeze for 15 minutes.
  2. In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Combine milk and lemon juice; add to cream cheese mixture just until blended.
  3. Pour into crust. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set.
  4. Combine the sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with candies and drizzle with chocolate syrup. Refrigerate leftovers. Yield: 12 servings.
Originally published as Festive Holiday Cheesecake in Taste of Home Cooking School Collection Fall 2011, p76

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ashley1723 User ID: 8151765 215169
Reviewed Dec. 17, 2014

"great for Christmas!"

Phoenix20512 User ID: 923255 194370
Reviewed Dec. 20, 2013

"Mistake?? 2 cups (16 ounces each) sour cream. Don't you mean 8 oz ea since 1 cup has 8 oz."

seekere User ID: 5180847 115989
Reviewed Dec. 11, 2013


luvdessert User ID: 209303 115988
Reviewed Dec. 2, 2013

"a quart of sour cream for the topping??? Certainly doesn't sound right to me!"

bakergirlmd User ID: 6045723 187942
Reviewed Dec. 2, 2013

"For a 10-inch springform pan, this is going to be a very small cheesecake! I would suggest doubling the filling in order to have a decently sized cake. I also think chocolate syrup would be too runny; a fudge sauce that is slightly warmed up has a thicker consistency and won't run down the sides of the cake."

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