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New York Style Vanilla Cheesecake

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This classic New York-style cheesecake is rich and dense. Follow the cooling directions to prevent the top from cracking.

Ingredients

Serves:

1 1/4 cups sugar, divided

1 3/4 cups graham cracker crumbs

1/3 cup butter, melted

3 packages (8 ounces each) cream cheese, softened

1 tablespoon McCormick® Pure Vanilla Extract

3 eggs

1 cup sour cream

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(amount per servings)

Total Calories: 447

Sodium: 335mg

Fat: 31g

Carbohydrates: 35g

Cholesterol: 140mg

Protein: 7g

Fiber: 0g

Directions

Preheat oven to 350°F (or to 325°F if using a dark nonstick springform pan). Mix crumbs, 1/4 cup sugar and butter in small bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
Beat cream cheese, remaining 1 cup sugar and vanilla in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in sour cream. Pour into crust.
Bake 1 hour or until center is almost set. Turn off oven. Leave cheesecake in oven 1 hour. Remove from oven. Cool completely in pan on wire rack.
Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.

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This recipe features Pure Vanilla Extract. Here are a few more delicious ways to use it.