6-inch New York Cheesecake

A classic, rich and creamy New York style cheesecake…only smaller!

A few years ago, I bought a 6-inch springform pan. My thinking at the time was the I would use it to make cheesecake a lot more often, and then I wouldn’t be stuck with a ton of leftover cheesecake. But I’ve never actually used it, since honestly who ever has leftover cheesecake?

But this year for Christmas I’ve decided to make several smaller cakes instead of one big one, and thus the need for my little pan.

I’m so glad I decided to give it a go, because the older my kids get and are out on their own, the more I’m having to adapt to making things just for my husband and myself. And I refuse to give up cheesecake 🙂

6 Inch New York Cheesecake

4.67 from 6 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Dessert

Servings 6

Ingredients

  

Cheesecake Ingredients

• 2 8-ounce blocks of cream cheese room temperature
• 1/2 cup sugar
• 2 eggs
• 2 tablespoons sour cream
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract
• zest of one lemon

Crust Ingredients

• 1 sleeve of graham crackers about 9-10
• 4 tablespoons unsalted butter melted
• 1 tablespoon sugar

Instructions

 

• Preheat oven to 350 degrees. Wrap a 6-inch springform pan in two to three layers of 18-inch, heavy-duty foil, making sure bottom is tight. (See note.)
• Melt butter and, using a pastry brush or a paper towel, lightly grease the inside of the springform pan, saving the remainder of the butter for the crust.
• Break up graham crackers into large chunks and add to bowl of a food processor. Pulse until broken down into crumbs. Add in sugar and remaining melted butter and pulse until the mixture resembles wet sand. (Alternatively, put graham crackers into a large ziplock bag and crush with a rolling pin. Add sugar and melted butter and mix to combine.)
• Pour crumbs into greased springform pan. Using your fingers or a glass, press the crumbs into the bottom and up the sides of the pan. Bake at 350 degrees for 8 minutes. Set aside.
• Using a hand mixer or stand mixer with the whisk attachment, beat cream cheese for 1-2 minutes. Add in sugar and beat until combined. Add in eggs, sour cream, heavy cream, vanilla and lemon zest. Mix until well combined.
• Pour mixture over graham cracker crust.
• Bring water to a boil and add to the bottom of a 13 x 9 baking pan. Gently set the wrapped cheesecake into the pan, adding additional water until it comes up about halfway up the side of the cheesecake (see note).
• Bake at 350 degrees for one hour. The middle should be slightly jiggly. Turn oven off and leave cheesecake inside for 20 minutes with door shut. Remove cheesecake and set aside to cool completely. Chill before serving.

Notes

** Note – If you have both an 8-inch pan and a 10-inch pan, you can skip the foil altogether. Just place the springform pan inside the 8-inch pan, fill the 10-inch pan about halfway with boiling water and set the 8-inch pan inside the 10-inch pan. Carefully transfer to preheated oven and bake as directed.