Paula Deen Paula’s NY Cheesecake

Paula Deen Paula's NY cheesecake is a creamy dessert with a graham cracker crust, cream cheese filling and chocolate glaze, ready in 1 hour 5 minutes plus a chill. It's an easy make-ahead dessert for holiday table dinners, church suppers or potluck nights, all in one pan.

Let the cheesecake cool to room temperature and then chill it overnight, since the filling needs those hours to firm up for clean slices. Cut it too soon and you'll get a soft, sloppy center instead of that dense, creamy texture.

Paula presses the graham crust up the sides of the pan and pre-bakes it for 8 minutes, so it stays crisp under the wet filling. She also pours a quick stovetop chocolate glaze over the top right before serving, which keeps it glossy and fresh.

Paula Deen Paula's NY Cheesecake

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

480

kcal

A buttery graham crust holds a smooth, dense cream cheese filling that sets up in the fridge overnight. A glossy chocolate glaze goes on at serving time, with cherries or whipped cream on the side.

Ingredients

• 1 cup graham cracker crumbs
  

• 2 cups divided sugar
  

• 1/4 cup plus 7 tablespoons melted for crust Butter
  

• 12 oz softened cream cheese
  

• 1 teaspoon divided vanilla extract
  

• 3 eggs
  

• 2 (1 oz) squares semisweet chocolate
  

• 1/2 cup heavy whipping cream
  

• 1/4 cup unsweetened cocoa powder
  

• 1/8 teaspoon salt
  

• for serving cherries
  

• or powdered sugar, for serving Whipped cream
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then get your 8-inch springform pan and a cookie sheet ready.
• Make the crust: Combine 1 cup graham cracker crumbs, 1/4 cup sugar and 7 tablespoons melted butter in a medium bowl. Mix well, then press it against the bottom and sides of the springform pan.
• Bake the crust: Bake the crust for 8 minutes, then take it out and let it cool. That quick bake sets it so the filling won't soak through.
• Beat the filling: Beat 12 ounces softened cream cheese until smooth, then mix in 1 cup sugar and 1/2 teaspoon vanilla extract. Keep beating until it's well blended.
• Add the eggs: Add the 3 eggs and the remaining vanilla extract, then combine until the batter is smooth. Pour it into the cooled crust.
• Bake the cheesecake: Set the pan on a cookie sheet and bake for 45 minutes. Then remove it from the oven and let it cool to room temperature.
• Chill overnight: Refrigerate the cheesecake overnight. It needs those hours to firm up before you slice it.
• Make the glaze: Melt 1/4 cup butter in a medium saucepan over medium-low heat, then add the 2 squares of semisweet chocolate. Whisk in 3/4 cup sugar, 1/2 cup heavy whipping cream, 1/4 cup cocoa powder, 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. Cook for 2 minutes, whisking constantly.
• Top and serve: Spoon the chocolate glaze over the chilled cheesecake when you're ready to serve. Then finish it with cherries, whipped cream or a dusting of powdered sugar.

Tools for this recipe

• Nordic Ware 9-inch springform pan, KitchenAid 5-speed hand mixer, Cuisinart MultiClad Pro 3-quart saucepan, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why does the cheesecake need to chill overnight?

The filling is soft when it comes out of the oven and firms up as it chills. Overnight in the fridge gives you clean slices and a dense, creamy texture.

Can I make the chocolate glaze ahead of time?

You can, but the recipe has you make it for serving, so it stays glossy and pourable. If you make it early, store it covered in the fridge and warm it gently on the stove, whisking until smooth.

Can I use a regular cake pan instead of a springform pan?

A springform pan is really the best choice here, since the cheesecake is dense and delicate. A regular pan makes it hard to get a whole slice out without breaking the crust.

Why do I bake the cheesecake on a cookie sheet?

The cookie sheet catches any butter that might leak from the springform pan during the 45-minute bake. It also makes the pan easier to move in and out of the oven.

What's the most common cheesecake mistake?

Cutting into it before it has fully cooled and chilled is the big one, because the center won't be set. Starting with softened cream cheese also matters, since cold cream cheese leaves lumps in the filling.