Delicious New York Cheesecake Recipe – Easy and Creamy

Welcome to the world of decadent desserts with our irresistible Should Be Sinful New York Cheesecake Recipe. If you’re a fan of classic cheesecake, you’ll fall head over heels for this indulgent and delicious variant. New York-style cheesecake is renowned for its ultra-smooth and creamy texture that’s hard to resist. This recipe makes a buttery filling made with cream cheese, eggs, sugar, heavy cream, and sour cream flavored with a hint of vanilla extract that will please any palate.

Our recipe boasts a healthier twist without compromising on deliciousness, featuring low-fat ingredients like fat-free cream cheese, fat-free sour cream, skim milk, and I Can’t Believe It’s Not Butter Fat-Free spread on top of a crust made from fat-free graham crackers. It’s an ideal choice for health-conscious sweet lovers who don’t want to feel guilty after indulging in such scrumptious treats.

What makes this recipe even more special is the various ways you can enjoy it­– plain as it is or topped with dollops of blueberry cobbler or apple sauce for fruit lovers. You could also try it drizzled in salted caramel for that extra rich flavor. And if you’re feeling fancy, why not try adding dulce de leche or Snickers bars to emulate those delightful cheesecakes you would find in premium cafes?

This recipe guarantees consistent results every time if you follow the steps carefully. Impress your friends and family by making this scrumptious dessert to celebrate National Cheesecake Day or any other occasion throughout the year!

Why You’ll Love This Recipe

Should Be Sinful New York Cheesecake
Should Be Sinful New York Cheesecake

If you’re looking for the ultimate indulgence, then this New York-style cheesecake recipe is just what you need. Rich, creamy, and sinfully delicious, this recipe is sure to please even the most discerning sweet tooth.

One of the reasons why you’ll love this recipe is because it uses fat-free cream cheese and sour cream instead of their full-fat counterparts. This means that you can indulge in a seriously decadent treat without feeling quite as guilty about it.

But make no mistake: just because it’s healthier doesn’t mean it’s any less delicious. The filling made with cream cheese, eggs, sugar, heavy cream, and vanilla extract is so perfectly balanced that you won’t be able to resist going back for seconds (or thirds).

Another great thing about this recipe is how versatile it is. You can serve it plain, or dress it up with fresh fruit or even drizzle on some salted caramel sauce for a truly indulgent experience. You can even vary the crust by using graham cracker crumbs or experimenting with other types of cookies.

And let’s not forget that this classic New York cheesecake recipe makes enough to feed a crowd. So whether you’re celebrating National Cheesecake Day or just looking to impress your dinner guests, this dessert is sure to delight.

So go ahead and give this sinful yet healthy cheesecake a try. One bite and you’ll see why it’s been a staple of American desserts for decades.

Ingredient List

 Slice into creamy heaven with each bite of this Should Be Sinful New York Cheesecake.
Slice into creamy heaven with each bite of this Should Be Sinful New York Cheesecake.

Here are the ingredients that you will need to make the Should Be Sinful New York Cheesecake Recipe:

For the crust:

  • 1 and 1/2 cups of fat-free graham crackers (finely crushed)
  • 3 tablespoons of white sugar
  • 1/4 cup of I Can’t Believe It’s Not Butter Fat-Free (melted)

For the filling:

  • 4 packages (8 oz each) of fat-free cream cheese, at room temperature
  • 1 and 1/2 cups of white sugar
  • 3 tablespoons of all-purpose flour
  • 2 teaspoons of pure vanilla extract
  • 4 eggs
  • 1/4 cup of fat-free sour cream

Note: if you want to make this recipe gluten-free, simply substitute regular flour for gluten-free flour. Additionally, if you want to make it nut-free, just leave out any nuts or use a nut-free substitute for any ingredients that contain them.

Make sure to have all these ingredients on hand before starting to prepare the recipe!

The Recipe How-To

 I've been told this cheesecake is better than a trip to New York – I'll let you be the judge of that.
I’ve been told this cheesecake is better than a trip to New York – I’ll let you be the judge of that.

Preparing the crust

  1. Start with aligning 9-inch springform pan on a baking sheet. Then, grease the pan lightly for a smooth release later with cooking spray.

  2. Put 10 graham crackers in a food processor and pulse them into crumbs. Add 3 tablespoons of white sugar and 1/4 teaspoon of salt, then mix it thoroughly.

  3. Melt 5 tablespoons of butter and pour it to the mixture while stirring until it becomes wet sand-like texture.

  4. Press this blend it down tightly in a prepared pan then put it in the fridge at least 30 minutes.

Making the Filling

  1. Wrap outside of springform pan with aluminum foil to make sure prevent water from leaking into cheesecake while baking.

  2. Take out two large bowls; one to cream together 4 packs of cream cheese (32oz) and 1 cup of white sugar until creamy and fluffy about 3-5 minutes using an electric mixer or stand mixer that has been set beforehand high speed.

Mix in 1 cup fat free sour cream slowly and mix thoroughly after every addition.

  1. Put four eggs and two egg yolks one by one, stirring each time until completely combined, add 2 teaspoons vanilla extract, beat again until even; using low speed

  2. Preheat an oven to 325F degrees.

  3. Pour filling onto chilled crust which has been added on top before, then spread evenly.

  4. Bake cheesecake for 70-75 mins, then remove from oven and place on rack to cool completely for 2 hours

  5. Chill cheesecake in the refrigerator for at least to be overnight for a perfect result before topping or slicing it up.

TIP: Bring all the ingredients up to room temperature before starting anything as it will give you a smoother batter overall!

Substitutions and Variations

 Get ready to indulge in one of the most classic and beloved desserts with this recipe.
Get ready to indulge in one of the most classic and beloved desserts with this recipe.

If you’re looking to switch things up or have specific dietary needs, fear not! This New York cheesecake recipe is versatile and adaptable to different substitutions and variations.

For a gluten-free option, try using almond flour instead of all-purpose flour in the crust. You can also explore using gluten-free graham crackers for the crust as an alternative. To make this recipe nut-free, simply swap out any nuts called for in the toppings with seeds such as pumpkin or sunflower seeds.

If you’re looking to create a healthier version of this classic dessert, you can experiment with swapping out ingredients like cream cheese for fat-free cream cheese, or heavy cream for skim milk. The filling can be made with egg substitute for a lower calorie alternative.

For those who enjoy fruity twists to their cheesecake, consider topping your sinful cheesecake with apple blueberry cobbler or strawberry compote to add a pop of flavor that’s sure to impress. For those with a sweet tooth, add some salted caramel drizzle on top of the cheesecake before serving.

Finally, if you are feeling adventurous in the kitchen, try experimenting with international flavors. A delicious variation of this recipe is the Dulce de Leche cheesecake originating from Argentina. A layer of dulce de leche is added to the batter before baking, creating a creamy caramel-like flavor.

No matter how you choose to make it your own, remember that putting your unique twist on this classic recipe will only elevate its buttery deliciousness for all to enjoy!

Serving and Pairing

 A slice of this cheesecake is like a warm hug on a cold day - irresistible.
A slice of this cheesecake is like a warm hug on a cold day – irresistible.

After hours of preparation and baking, the Should Be Sinful New York Cheesecake is finally ready to be served. This iconic dessert is perfect for gatherings, celebrations or simply as a treat for yourself.

Serving portions can vary depending on personal preference, but the recipe makes 12 servings that are sure to satisfy your palate. Before slicing your cheesecake, it is essential to let it cool down in the fridge for at least an hour. Although, if you’re like me, the temptation might be too great to resist and you might want to indulge in a warm slice!

One of the unique features of this cheesecake recipe is that it’s easily customizable. Adding apple blueberry cobbler or salted caramel drizzle on top can make an indulgent twist on a classic dessert. However, serving it with just some fresh berries or a dollop of whipped cream can also perfectly complement its rich and buttery flavor without being overly sweet.

When looking for a perfect pairing with this New York cheesecake, coffee is undoubtedly a classic choice that elevates the flavors of the dessert. However, tea, milk, juice or even a glass of champagne are also good accompaniments that complement the sweetness of the cheesecake.

In essence, whether you’re looking to impress guests or just indulge in something rich and satisfyingly sinful try this classic New York style cheesecake recipe – you won’t regret it!

Make-Ahead, Storing and Reheating

 Keep your fork handy – you won't be able to resist seconds of this velvety cheesecake
Keep your fork handy – you won’t be able to resist seconds of this velvety cheesecake

Once you have crafted the perfect New York cheesecake, you’ll need to store and reheat it correctly to maintain its exquisite taste for longer. Here are some instructions on how to do that:


To make-ahead, simply prepare the cheesecake as instructed, allow to cool, wrap it tightly with foil or cling wrap, and store in the fridge for up to 3 days. This will give sufficient time for the filling to set properly.


Proper storage of your cheesecake is vital! Wrap your cheesecake tightly with a layer of plastic wrap or aluminum foil before storing it in the refrigerator. Freshly-baked cheesecakes should be consumed within 5-7 days.


One common mistake many people make when reheating leftover cheesecake is microwaving it. This method tends to heat-up portions of the cake unevenly, which results in a rubbery consistency. Instead, allow the portion of cheesecake you would like to reheat to come back to room temperature before reheating it in an oven at 350°F for about ten minutes.

If your cheesecake has been refrigerated or chilled, then it’s best if you let it rest at room temperature for about an hour before reheating for exceptional results.


Now that you know how to properly store and reheat your New York Cheesecake, there is no reason why you shouldn’t whip up this sumptuous dessert whenever you want without worrying about wasting leftovers.

Tips for Perfect Results

Achieving perfection with every slice of New York Cheesecake can be a daunting task, especially when there are so many factors that affect the texture and flavor of this beloved dessert. In order to ensure that your cheesecake is buttery, smooth and utterly delicious, I’ve gathered together some tips on how to make the perfect New York cheesecake every single time. Let’s dive into the details!

Firstly, it’s important to have all your ingredients at room temperature before you begin. This includes the cream cheese, sour cream and eggs. By doing this, you’ll ensure that all ingredients blend together seamlessly while eliminating the risk of lumps in the mixture. Additionally, making sure that your ingredients are well-combined is critical to the texture of the cheesecake.

Using quality ingredients is also key to achieving success in baking a New York-style cheesecake. Use Philadelphia cream cheese if you can get your hands on it as it has just the right tanginess needed for the quintessential flavor. Don’t forget to purchase I Can’t Believe It’s Not Butter Fat Free and fat-free sour cream too!

Moreover, invest in a reliable springform pan to make releasing and serving the finished cheesecake much easier. You don’t want all your hard work ruined by having the bottom of your cheesecake stick to a regular cake pan.

Baking times are also critical in ensuring the perfect cheesecake results. Be sure to follow recipe instructions closely because, honestly speaking, over-baking is one of the most common mistakes made in preparing New York cheesecakes which possibly result in cracking and burnt edges or surface.

Lastly, cool your baked cheesecake gradually before putting it into cold storage. Remove it from heat an open oven garage , then let it cool naturally for 15-20 minutes before transferring it onto a wire rack so that it cools at room temperature for another hour. Once completely cool, store the unwrapped cake in plastic wrap and foil or an airtight container . It could stay fresh for 5 days if kept refrigerated!

By following these expert tips you will be able to create an incredible New York Cheesecake that is moist and creamy on every bite and brings smiles on every face who tastes it.


As with any recipe, you may have some questions about certain ingredients or steps in the process. Here are some frequently asked questions and answers to ensure your Should Be Sinful New York Cheesecake comes out perfectly every time.

What is the difference between New York style cheesecake and regular cheesecake?

When it comes to cheesecake, there are a few different types that have distinct characteristics. While traditional cheesecake often includes heavy cream and sour cream to create a smooth and velvety texture, New York cheesecake relies mainly on cream cheese to achieve its denser, richer profile. However, there are some other aspects that set New York cheesecake apart and make it one of its kind.

What is a classic New York cheesecake?

New York-style cheesecake is a beloved classic and widely recognized as an iconic dessert. The recipe remains consistent with a straightforward list of ingredients that includes cream cheese, eggs, sugar, vanilla, and cream. The end result is a dessert that boasts a delectable balance of richness, lightness, tartness, and sweetness.

Why do you put sour cream in cheesecake?

When it comes to making a deliciously creamy cheesecake, sour cream can be an excellent addition. By combining it with the rich cream cheese, the sour cream can tone down the overpowering flavors and soften up the texture of the cheesecake. At the same time, it contributes a tangy and moist element, resulting in a truly indulgent dessert. This culinary tandem can be the secret to taking a normal cheesecake to new heights!

Why do you put flour in cheesecake?

If you’re looking to bake a cheesecake that’s smooth and crack-free, consider adding a bit of flour to your filling. While it may not be a common practice in all cheesecake recipes, this ingredient can make a big difference in the texture of your dessert. A small amount of starch helps to keep the cake from cracking and gives the filling a lighter, fluffier consistency. So don’t be afraid to give it a try!

Bottom Line

As a baker, I am confident that this recipe for Should Be Sinful New York Cheesecake will be a hit in any household or party. The rich and creamy filling made with cream cheese, eggs, sugar, and heavy cream creates the perfect buttery texture that melts in your mouth. What’s more, this recipe is adaptable to various dietary restrictions and preferences like gluten-free, nut-free, and even an unofficial slimming world option.

Furthermore, there are endless possibilities for variations and pairings of toppings that you can use to make this cheesecake uniquely yours. For instance, you can top it off with strawberries or cherries to make classic strawberry or cherry cheesecake. You can also add apple and blueberries to create an apple blueberry cobbler cheesecake.

In conclusion, I encourage you to try baking this recipe for Should Be Sinful New York Cheesecake because it guarantees satisfaction in its taste and flexibility. Whether you are making it for National Cheesecake Day or just a regular family dinner dessert, this cheesecake will not disappoint. Through its richness in flavor and creaminess in texture along with limitless topping possibilities will have people asking for the recipe every time they try it. So go ahead and indulge yourself in a slice of heaven!

Should Be Sinful New York Cheesecake

Should Be Sinful New York Cheesecake Recipe

… or as my husband likes to call it Thin City Cheesecake. This is so good that everyone who has tried it has asked for the recipe. I have made this as fat free as possible because you still need a little goodness for it to be cheesecake and worth it. This recipe includes gotta have cheesecake tips, if you know how to follow directions, you can’t fail, the extra time left in the oven after baking is a must. This is an alteration of Chantal’s New York Cheesecake on another recipe site.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cheesecake, Dessert
Prep Time: 20 minutes
Cook Time: 7 hours
Calories: 361.7kcal


  • 6 fat free graham crackers, crushed
  • 4 Keebler right bite shortbread sandies 100 calorie packs
  • 1/4 cup almonds, toasted and finely chopped
  • 2 tablespoons I Can’t Believe It’s Not Butter Fat Free, melted
  • 4 (8 ounce) packages fat free cream cheese, room temperature
  • 1 1/2 cups white sugar
  • 3/4 cup skim milk
  • 1 cup egg substitute
  • 1 cup fat free sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour


  • Preheat oven to 350 degrees F (175 degrees C). fill a 9 x 13 pan with 1 inch of water and place on the bottom rack of the oven, this keeps the cheesecake moist. Grease a 9 inch springform pan.
  • In a medium bowl, mix graham cracker crumbs, sandies crumbs, and chopped almonds with melted butter. Press into bottom of springform pan.
  • In a large bowl, cream the room temperature cream cheese, mix in sugar until smooth. Blend in milk, and then the eggs one at a time, mixing just enough to incorporate, don’t over mix it alters texture and promotes cracking. Mix in sour cream, vanilla and flour until smooth. Pour filling onto prepared crust.
  • Bake in preheated oven for 1 hour, or until middle slightly wobbles, do not cook until brown. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Your Own Notes


Serving: 245g | Calories: 361.7kcal | Carbohydrates: 57g | Protein: 24.5g | Fat: 3.9g | Saturated Fat: 1.2g | Cholesterol: 16.9mg | Sodium: 907.7mg | Fiber: 0.6g | Sugar: 47g