New York Style Cheesecake

I cannot believe it is already November, and that I am thinking of the holidays.  I feel like we just wrapped up a joyous season not too long ago.  With the thought of the holidays upon us, I am in complete menu planning mode, and took advantage of trying out a few recipes over the weekend that will hopefully become the stars during many meals.  One of them was this amazing New York style cheesecake made with eggs.

New York Style Cheesecake

An ingredient that is also a star in our kitchen during the holiday season is the egg.   Needless to say, we go through a lot of eggs, and during the holiday season, I always have an extra dozen or two on hand to help with baking and impromptu meals.  I do not rely on eggs for strictly breakfast during the holidays either, although they do help make a killer quiche for holiday brunches.  During the holiday season I use them often in baking, or for quick meals for dinner such as baked egg dishes or spicy pasta carbonara.  I also like to have a few hard boiled eggs on hand for snacks and lunches during busy baking days.  They make for a quick protein boost of energy.

Speaking of eggs, did you know that America’s egg farmers have partnered with Share Our Strength to help fight childhood hunger this season by supporting  the Bake Sale for No Kid Hungry program? This is an amazing organization that is helping to end childhood hunger by ensuring all children get the healthy food their young bodies require.  They connect children who are in need with healthy food, as well they help educate their families how to cook affordable and healthy meals at home.  Beginning November 18th, America’s egg farmers will be conducting weekly giveaways over at the Incredible Edible Egg fan page on Facebook.  Each Monday they will post a giveaway, and each person who engages with the post will be entered to win a prize and the egg farmers will donate a dozen eggs on their behalf to help fight childhood hunger.

Eggs can also go beyond baking only cookies or sweets during the holidays, they can be used as a base for many dessert recipes such as this amazing cheesecake.  I have not made a cheesecake in years, and forgot how easy it really easy.  I have to say I fell in love with this recipe as it is made the night before serving, which frees up some time on the day of your dinner party.  This recipe was everything that I remember about cheesecake, rich, creamy and not overly sweet.  Definitely a hit at our house.

New York Style Cheese Cake





Disclosure: We are compensated members of the American Egg Board (AEB). As always, all opinions expressed are my own. 



  1. New York cheesecake is my fav. This looks perfect!

  2. I can’t believe it’s Nov either. The cheesecake looks magnificent!

  3. Ok, here’s something I’ve never made, a cheesecake. It totally intimidates me, but I guess if you both whipped one up then I have no excuses right? I could always just call you if I have questions ;) We go through eggs like crazy in our house. Eggs are right up there with cheese in our house (ha ha, remember the grilled cheese video). I make fried eggs for the kids every day, so there goes 4 eggs, plus I’m the popover queen, so I’m using them in those at least twice a week. Eggs rock! Next up, this cheesecake! :) xoxo, Jackie

  4. BTW, I love the kid approved photo on your side bar! Adorable!

  5. This cheesecake just looks so perfect, I love it :)

  6. Laurie says:

    So I made this last night but I was wondering if the 40 oz is correct. The filling tasted great when I taste tested hehe but it was way too much for the spring pan. I figured I would follow the instructions to the tee but it overflowed on me so I ended up scraping off the top half until it was level with the pan and then continued baking it. Because of this it took 2 hours to bake. I haven’t eaten it yet today. Still looks good but I was just wondering if the cream cheese portion was right?

  7. Hi Laurie! Yes that is correct – sounded crazy to us as well. Here is the inspiration recipe - – hope it turned out.


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