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Sour Cream-Topped Cheesecake

Sour Cream-Topped Cheesecake

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Whether you are making a treat for a special occasion or just something to make today more special, you can't go wrong with this delicious cheesecake, baked on a graham cracker crust with a sweet sour cream topping.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet


  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
  2. Mix crumbs, 3 Tbsp. of the sugar and butter; press firmly onto bottom of pan.
  3. Bake 10 minutes.
  4. Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  5. Bake 55 minutes to 1 hour or until center is almost set.
  6. Mix sour cream, remaining 3 Tbsp. sugar and remaining 1 tsp. vanilla in bowl until well blended; carefully spread over cheesecake.
  7. Bake an additional 10 minutes.
  8. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  9. Refrigerate 4 hours or overnight.
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Wow I'm the first to review... The cheesecake was very good, only reason not 5 stars was because of the sourcream topping; I wanted it white like the picture but after adding vanilla it was beige tinted and then baking it for 10 minutes left it a slight golden color.


I was looking for a recipe similar to the way my grandmother made cheesecake and was very happy to find this one, since she also used the sweet sour cream topping. It was very easy to make and I had everything on hand! My topping turned out perfect and white. Tasty and pretty :)


Very good!