This Homestyle Cheesecake is as close to New York style cheesecake as we’ve ever had from—and the secret is a touch of cream and a little extra time in the oven. This is the recipe that will take the fear out of making cheesecake at home. You don’t even need a Springform pan! You can thank us later.
Find our review of Chocolate Cream Pie Murder here.
This recipe can be found along with many others in the Joanne Fluke series. Used by permission.
- 3 cups crushed cookies (almond or shortbread cookies work best, but just about any non-filled cookie will work)
- 1/2 cup melted butter
- OR substitute any prepared pie crust
- 16 ounces cream cheese (two 8-ounce packages)
- 3/4 cup granulated sugar
- 3 large eggs
- 3/4 cup sour cream
- 1/4 cup whipping cream
- 1-1/2 teaspoons pure vanilla
- Plus 2 cups water for water bath (not an ingredient)
- 1 Preheat oven to 325 degrees F.
- 2 Prepare your crust by mixing crushed cookies and melted butter together and pressing into a pie pan that has been sprayed with non-stick baking spray. Add a little more butter if needed.
- 3 Bake for 10 minutes and remove from oven.
- 4 If you are using a store-bought crust, follow instructions to see whether pre-baking is required. A regular piecrust probably will need to be pre-baked, while a cookie-style crust will not.
- 1 Using an electric handheld or stand mixer, cream together the sugar and the cream cheese until totally smooth, even runny.
- 2 Add the eggs and mix well.
- 3 Add sour cream, whipping cream, and vanilla, mixing well between each addition.
- 4 Pour mixture into the prepared crust and place pie plate on a cookie sheet that will hold about two cups of water for the water bath.
- 5 Put into oven and add water to the cookie sheet only—it is not a pie ingredient, but serves as a water bath to help prevent the cheesecake from cracking.
- 6 Bake for about 70 minutes, until filling is set. A little “jiggle” is OK, but you want this cheesecake to be dense, so unless your oven runs hot, 70 minutes is the perfect time.