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Festive New York-Style Cheesecake Recipe

Festive New York-Style Cheesecake Recipe

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 YIELD: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


  • 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.

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 .

Reviews for Festive New York-Style Cheesecake

Sort By :
ashley1723 215169
Reviewed Dec. 17, 2014

"great for Christmas!"

Phoenix20512 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 115989
Reviewed Dec. 11, 2013


luvdessert 115988
Reviewed Dec. 2, 2013

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

bakergirlmd 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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