Philly Classic New York Cheesecake

What dessert is richer and more decadent than cheesecake?  I’ve blogged several delicious cheesecake recipes including Frozen Chocolate CheesecakeSalted Caramel Cheesecake and German Chocolate Cheesecake.  There are dozens of great recipes out there, but there’s nothing any better than the classic New York style cheesecake!

There are methods for baking cheesecake that will prevent the top from cracking during the baking process. That typically involves  putting the spring form pan into a larger pan of water during the baking process.  Rather than doing that, I don’t worry about the cracks on top (and I do have them). Once the cake has cooled, I add the sweetened sour cream topping.  It not only makes the cake look pretty by hiding the cracks, but it also creates a rich creamy topping that I love!  You can serve it plain, add fresh fruit, or a thickened fruit topping.

Traditional crust often is made with a graham cracker crust.  I love that, but this time I ventured out and substituted the crackers with crushed almonds.  It was delicious and makes a great choice if you are watching carbs.  Using Splenda instead of sugar works well, too.  My carb loving family loved this version as much as they loved the last one that I made the traditional way at Christmas time!




  • 1-1/2  cup graham cracker crumbs (crushed almonds)
  • 3 tablespoons sugar (Splenda)
  • 3 tablespoons butter, melted


  • 5 (8 oz. each) cream cheese, softened
  • 1 cup sugar (Splenda)
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 eggs


  • 1 cup sour cream
  • 2 tablespoons sugar (Splenda)
  • 1/2 teaspoons vanilla



Mix graham crackers (or almonds) in a food processor until crumbs or very small pieces.

Mix in 3 tablespoons sugar (Splenda) and butter.

Firmly press mixture onto the bottom of a 9-inch springform pan.

Bake at 325 degrees for 10 minutes.

Meanwhile, beat cream cheese, 1 cup sugar (Splenda), flour, and vanilla with mixer until well blended.

Add sour cream, mixing well.

Add eggs, one at a time, mixing on low speed after each addition just until blended.

Pour over crust

Bake at 325 degrees for 1 hour and 5 minutes or until center is almost set.

Loosen cake from rim of pan.

Refrigerate 4 hours or overnight.

Before serving, combine sour cream, sugar (Splenda) and vanilla for the topping.


Cheesecake freezes very well.  Wrap chilled cake tightly in plastic wrap without sour cream topping.


Recipe Source:  Kraft foods