New York Cheesecake Squares
Indulge in the creamy, decadent charm of New York Cheesecake Squares, the perfect dessert for any occasion. This irresistible recipe starts with a buttery graham cracker crust, baked to golden perfection, and topped with a rich, velvety cream cheese filling infused with hints of sour cream and vanilla. Baked low and slow, this cheesecake has a luxurious texture with a delicate jiggle at its center, ensuring every bite melts in your mouth. With a simple parchment-lined pan, these squares are easy to slice and serve, making them an elegant yet fuss-free treat. Whether for a festive gathering or a cozy night in, these individually portioned squares bring classic New York cheesecake to your table with minimal effort and maximum flavor. Perfectly chilled and deliciously creamy, they’re guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 tablespoons all-purpose flour
Instructions
Preheat the oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, combine the graham cracker crumbs and 3 tablespoons of granulated sugar. Add melted butter and mix until evenly combined and the texture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared pan to create an even layer. Use the back of a measuring cup to pack it tightly. Bake the crust for 10 minutes, then remove from the oven and let cool slightly.
In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar with a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully incorporated.
Add the eggs one at a time, beating at low speed after each addition until just combined. Do not overmix.
Sprinkle in the flour and mix on low speed until just combined. Scrape down the sides and bottom of the bowl to ensure the batter is well mixed.
Pour the cheesecake batter over the pre-baked crust and spread it evenly with a spatula.
Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours or overnight for the best results.
Use the parchment overhang to lift the cheesecake out of the pan. Slice into 12 squares and serve chilled for a delicious treat!
Nutrition Facts
Calories |
5718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.4 g | 503% | |
| Saturated Fat | 228.2 g | 1141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1612 mg | 537% | |
| Sodium | 4022 mg | 175% | |
| Total Carbohydrate | 493.6 g | 179% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 337.4 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1214 mg | 93% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1304 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
