This classic version of creamy New York-style cheesecake is rich and delicious. This homemade cheesecake is made with the famous Philadelphia cheesecake, and the crust is made with Oreo cookies instead of traditional Graham crackers.

a slice new york style cheesecake put on a white plate from a bird eye view

Compared to other cheesecake styles, such as Italian or Japanese, New York-style cheesecake has a filling that can be richer and more dense. If you want a more creamy and even richer cheesecake than this one, try this creamy Greek yogurt cheesecake.

If you like crustless cheesecake, a classic foolproof Basque burnt cheesecake or one with added blueberry flavor is your best pick.

And if you are looking for more cheesecake recipes, then definitely don't skip this 10 must-try cheesecake recipes list.

Never miss a recipe. Subscribe!

Baking equipment

First, you'll need an 8-in non-stick springform baking pan for this NY-style cheesecake recipe.

Then, you need some parchment paper to line the inside of the pan. I like to use these pre-cut parchment papers, they're convenient and easy to use in any circumstance.

Last but not least, you need aluminum foil to wrap the outside to prevent water get into the cake batter.

How to make Oreo crust

Remove the Oreo cream fillings. Put the cookies in a food processor and crush them into fine crumbs. You can also put them in a zip-lock bag and crush them into fine crumbs with a rolling pin.
In a mixing bowl, combine the cookie crumbs with the melted butter.
Press the mixture into the bottom of a baking pan. Use a measuring cup to press into an even and tight layer.
Refrigerate the pan for an hour. Alternatively, bake the crust at 375F for 10 to 15 minutes. Allow the crust to cool completely to room temperature before pouring in the batter.

a slice of NY cheesecake put on a white plate

How to make cream cheese batter

In the bowl of a stand mixer fitted with a paddle attachment, blend the cream cheese and sugar until completely smooth at medium-low speed for approximately 1 minute. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time. Wait for each egg to be fully incorporated before adding more to the cream cheese mixture. Scrape down the bowl and paddle between each addition.
Add the remaining ingredients and mix to blend approximately under 1 minute. Don’t overbeat the mixture, or too much air will get into the cream cheese and make it expand excessively when baking.
The whole mixing process should be at most 3 minutes in total.

Line the inside of your baking pan with parchment paper.
Pour the batter into the prepared crust pan. Give the pan a few shakes to smooth out the top.
Carefully wrap the bottom and sides of the pan with several layers of aluminum foil to prevent water from entering the cheesecake batter.
Place the cheesecake pan into a hotel pan or larger pan. Set both pans in the preheated oven at 325F. Pour in enough hot water to come halfway up the sides of the pan.
Bake until the batter is set and no longer trembles, approximately 45 minutes (convection oven) to 55 minutes (conventional oven).
After baking, let the cheesecake cool at room temperature for an hour, then chill it in the fridge for at least 3 hours before serving.

cheesecake batter is poured inside a springform pan that was lined with parchment paper inside

the whole pan of cheesecake batter was double wrapped in foil then put inside a water bath ready for baking

Never miss a recipe. Subscribe!

Useful tips

Make sure your cream cheese blocks are completely soften before mixing them in the mixer. Ideally, leave them at room temperature for at least 1 hour prior to baking time.
- Doing so, you'll achieve the creamiest texture of cream cheese while creaming them using the paddle attachment.
Not only cream cheese but other ingredients should be at room temperature, too.
If you have trouble whipping cream cheese, please stop immediately and let it soften more.
- Don't try to whip cold, chilled cream cheese; you'll end up with lumpy cheesecake instead of smooth and creamy.
Don't over whip the batter or the middle of cheesecake will sink when baking in oven.
Allow enough time for the cheesecake cool down completely and chill in the fridge before serving, at least 3 hours.
It is best to serve cheesecake after refrigerating it overnight.

How to store cheesecake

This creamy New York-style cheesecake recipe is good for 4-5 days when refrigerated.
Or, it can last for up to 2 months when stored in a freezer. In fact, I'm eating a slice of this awesome cheesecake right now.
The best way to freeze cheesecakes for ready-to-serve is to individually wrap them tightly in plastic wrap and then put them in an airtight container.
It is essential not to freeze cheesecake again if it's already been thawed.

creamy cheesecake is cut into 6 slices and individually wrapped in plastic wrap and put inside an airtight container

a side angle of a cheesecake with Oreo crust

For more cheesecake-like recipes