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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

Ingredients

  • 1-1/4 cups crushed chocolate wafers
  • 1/2 cup chopped walnuts
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 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
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 5 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Assorted candies and chocolate syrup

Directions

  • 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) equals 458 calories, 34 g fat (20 g saturated fat), 130 mg cholesterol, 270 mg sodium, 29 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Festive New York-Style Cheesecake

Sort By :
MY REVIEW
Reviewed Dec. 17, 2014

"great for Christmas!"

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 11, 2013

"delicious"

MY REVIEW
Reviewed Dec. 2, 2013

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

MY REVIEW
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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