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Festive New York-Style Cheesecake

My mother-in-law received this recipe from an Italian friend many years ago. I added the chocolate-nut crust. It's our favorite holiday dessert. —Gloria A. Warczak, Cedarburg, Wisconsin
  • 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 sour cream
  • 5 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Assorted candies and chocolate syrup


  • 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. Add eggs; beat on low speed just until combined. Combine milk and lemon juice; add to cream cheese mixture just until blended.
  • 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. Garnish with candies and drizzle with chocolate syrup. Refrigerate leftovers.
Nutrition 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.
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Average Rating:
  • Christina
    Feb 18, 2018

    Great recipe! I've made this several times.

  • ashley1723
    Dec 17, 2014

    great for Christmas!

  • Phoenix20512
    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
    Dec 11, 2013


  • luvdessert
    Dec 2, 2013

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

  • bakergirlmd
    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.