New York Style Cheesecake

Sometimes when you go through old files, you come across things that you made months, sometimes years ago, and realized you forgot to blog about it! Such is the case with this New York Style Cheesecake with Fresh Cherry Topping!

New York Style Cheesecake
Recently, when putting away some of our things in the office and cleaning out boxes, I came across my memory sticks that I had saved all my food photos on.  When I saw this cheesecake I realized I had never blogged it!  
I had made this cheesecake when my brother was visiting 2 years ago.  Actually, just a little more than 2 years!  I had just bought the cherry pitter and cherries were on sale in a big way at that time.  This is around the same time I made my Black Forest Brownies!
New York Style Cheesecake
This cheesecake was so good that when I reminded my dad that I had made it for them when they were visiting, he actually remembered it!  This is my go-to recipe anytime I want to make a baked cheesecake.  I love the texture and flavor of a baked cheesecake so much!  
You can make this any time of the year and use whatever seasonal fruit you can get, thicken it up with a little sugar and cornstarch and top the cheesecake off.  Or, you can eat it without the topping!  If I were making one right now, I would probably put some cinnamon-spiced apples and some salted caramel drizzle.  Oh my, just saying that makes me want to make it!

New York Style Cheesecake

New York Style Cheesecake
Yield: 12 servings

New York Style Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Thick and creamy oven-baked cheesecake topped with a fresh cherry topping!


for the crust

  • 15 sheets of graham crackers, crushed
  • 2 tablespoons butter, melted
  • 1 tablespoon granulated sugar

for the filling

  • 4 (8 ounce) packages cream cheese, softened
  • 1 3/4 cups granulated sugar
  • 3/4 cup almond milk
  • 4 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup flour

for the Fruit Topping

  • 2 cups of your favorite fruit
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water


  1. Pre-heat oven to 350 degrees. Spray a 9 inch spring form pan with cooking spray. Set aside.
  2. In a medium bowl, mix graham cracker crumbs with melted butter and tablespoon sugar. Press into bottom of spring form pan.
  3. Bake crust for 13 minutes, or until lightly browned. Remove from heat.
  4. While crust is baking, in a large bowl, mix
    cream cheese with sugar until smooth. Blend in milk, then eggs, adding 1
    egg at a time mixing well after each addition. Mix in sour cream,
    extracts, and flour until smooth.
  5. Pour filling into prepared crust. Bake in
    preheated oven for 1 hour. Turn the oven off and let cake cool in oven
    with door closed for 5-6 hours. Chill in refrigerator until serving.
  6. To make fruit topping, place fruit and sugar in
    sauce pan over low heat. Cook until sugar dissolves and fruit juices
    begin to release. Simmer 5 minutes.
  7. Add cornstarch to cold water. Bring
    fruit mixture to a slow boil and quickly stir in cornstarch. Continue to
    stir and cook for 1 minute. Remove from heat, cool. Top cheesecake with
    fruit topping prior to serving.

Nutrition Information



Serving Size


Amount Per Serving Calories 337Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 81mgSodium 140mgCarbohydrates 58gFiber 1gSugar 43gProtein 5g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Did you make this recipe?

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Sherri Jo September 17, 2014 at 9:43 am - Reply

    oh Shelby! This looks divine!!

  2. RJ Flamingo September 17, 2014 at 12:58 pm - Reply

    I love a good cheesecake, too, and this is a great recipe! I still have mangoes… 😉

  3. marye @ restless chipotle September 17, 2014 at 1:28 pm - Reply

    mmmmm…. cheesecake!!

  4. The Food Hunter September 17, 2014 at 2:35 pm - Reply

    I need to make more cheesecakes…starting with this one.

  5. Patsy K September 18, 2014 at 12:44 am - Reply

    That is a gorgeous cheesecake! I'm so glad you found the photo and shared the recipe! Yum!

  6. Mary Ellen September 18, 2014 at 3:06 am - Reply

    This cheesecake looks devine and the cherry topping is one I have to try soon!

  7. Carlsbad Cravings September 18, 2014 at 4:44 am - Reply

    Always so fun to discover old recipes! I LOVE cheesecake and this looks delicious, especially with that cherry topping!

  8. Renee Paj September 18, 2014 at 12:58 pm - Reply

    Oh wow. That looks like the perfect cheesecake! How could you have forgotten about it? lol

  9. R Yerkes September 18, 2014 at 3:48 pm - Reply

    I love the addition of almond milk! We love cheesecake over here!

  10. From Valeries Kitchen September 18, 2014 at 4:26 pm - Reply

    I really don't know how you could forget about this cheesecake. I think I'd be dreaming about it for days afterward! I love fruit toppings, especially cherry, on my cheesecake!

  11. Pam September 19, 2014 at 2:55 pm - Reply

    This is cheesecake perfection

  12. Life Tastes Good April 29, 2015 at 11:10 pm - Reply

    I'm drooling all over my keyboard! This looks amazing, and I wish I could gobble it up right now 🙂

  13. Lorelee May 20, 2018 at 8:36 am - Reply

    Your cheesecake looks good, but there is no sugar in the base of the cake, only four. All other cheesecakes have sugar in them. Is this a typo? I am in the middle of making your cheesecake and not sure how much sugar to add, and does the flour get omitted?

    • Shelby May 20, 2018 at 12:32 pm - Reply

      Hi Lorelee, there should be 1-3/4 cups sugar in the cheesecake batter.

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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