Easy Classic New York Cheesecake

1. 1

   Let cheesecake batter stand at room temperature 1 hour.

2. 2

   Meanwhile, mix graham crumbs, sugar and butter.

3. 3

   Divide crumb mixture evenly among 4 (9-inch) springform pans (or 1 springform pan for trial recipe); press firmly onto bottoms of pans.

4. 4

   Bake in 325 degrees F standard oven 10 min.

5. 5

   Cool on wire rack.

6. 6

   Wrap sides and bottoms of springform pans with heavy-duty foil.

7. 7

   Pour 1 tub cheesecake batter over each crust.

8. 8

   Place each pan in center of full-hotel pan.

9. 9

   Place on oven rack; fill hotel pan with 1 gal.

10. 10

    hot water.

11. 11

    Bake 1 hour 40 min.

12. 12

    or until centers of cheesecakes are almost set.

13. 13

    Remove springform pans carefully from water bath.

14. 14

    Remove foil; run metal spatula carefully around edges of cakes to loosen from rims.

15. 15

    Cool cheesecakes 2 hours.

16. 16

    Refrigerate, covered, at least 4 hours or up to 24 hours.

17. 17

    Remove rims of pans before slicing and serving cheesecakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.