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New York-Style Cheesecake

 New York-Style Cheesecake
Field editor Gloria Warczak of Cedarburg, Wisconsin says, "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
12 ServingsPrep: 20 min. Bake: 45 min. + chilling


  • 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
  • 1/2 cup evaporated milk
  • 1 teaspoon lemon juice
  • 2 eggs, lightly beaten
  • 2 cups (16 ounces each) sour cream
  • 5 tablespoons sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Cherry pie filling


  • 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.
  • In a large bowl, beat the cream cheese, sour cream and sugar until
  • smooth. Combine milk and lemon juice; add to cream cheese mixture
  • just until blended. Add eggs; beat on low speed just until combined.

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New York-Style Cheesecake (continued)

Directions (continued)

  • Pour into crust. Place pan on a baking sheet. Bake at 350° for
  • 35-40 minutes or until center is almost set.
  • 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. Top with cherry pie filling.
  • Refrigerate leftovers. Yield: 12 servings.