Classic New York Cheesecake

Thanksgiving is over. That was fast. To celebrate I finally have a recipe for you. You may be thinking that it’s too late for a cheesecake recipe- or how your waist line will handle the damage of thanksgiving night. However, this cheesecake is perfect for any time of the day (and year): breakfast, lunch, dinner, snack. It’s not reserved for your thanksgiving festivities.

Before I go into the recipe, I want to tell you about my thanksgiving. This thanksgiving was different from my past experiences. This year, we had a traditional thanksgiving.

You may be confused, so I’ll elaborate. Every year we have our own twist of thanksgiving with foods from my South Asian culture; however, this year we went all out with turkeys, potatoes, biscuits, stuffing, and maybe a few too many calories– for a traditional thanksgiving.

It was interesting. I love my cultural food. It’s flavorful, comforting, and down right delicious. This was definitely different, but I’m thankful for the opportunity to try a variety of new dishes.

The cheesecake recipe below is The Best Cheesecake. No joke. Make it for yourself, but make sure to share with guests because you will accidentally eat the whole thing if no one is watching.

YIELD: 12 PREP TIME: 30 minutes

COOKING TIME: 1 hour, cool for 6 hours TOTAL TIME: 7 hours 30 minutes


  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  •  4 (8 ounce) packages cream cheese, softened 
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all purpose flour
  • Cool whip (1 cup)


  1. Start by preheating the oven to 350 degrees and grease springform pan (check notes for other options).
  2. Mix graham crackers and melted butter and press to the bottom of the springform pan.
  3. Mix cream cheese and sugar, until smooth. Next blend together milk, eggs (one at a time); until just incorporated. Mix in sour cream, vanilla, and flour until smooth.
  4. Pour mixture into springform pan.
  5. Bake in oven for 1 hour. Then turn off oven, and allow cake to cool in closed oven for 5 to 6 hours.
  6. Chill in refrigerator. Before serve spread cool whip for clean finish.


  • I used a springform pan, but if you don’t own one you can use a pie pan (premade graham cracker crust).
  • You don’t have to finish with cool whip, I just like the smooth top produced with it.

Slightly adapted from: here

Happy Thanksgiving, Friends! I am thankful for all of you. You have no idea what your comment, like, and follow does for me.

❤️ ,


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