Sour Cream Cheesecake

Sour Cream Cheesecake

23

"A rich cheesecake with the subtle flavor of vanilla is enriched with sour cream."

Ingredients

12 h {{adjustedServings}} servings 326 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling.
  2. Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping.
  3. Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 10 more minutes at 350 degrees. Cool to room temperature and then place in refrigerator to chill before serving.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

23
  1. 29 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Just plain and simple “D” good cheesecake. Just cream cheese, sugar, eggs and vanilla (and a sour cream topping). Just exactly what I wanted. Just what I got – rich and creamy vanilla cheesec...

This was delicious! Loved the tartness of the sour cream topping. I did not have a springform pan so I made recipe as is and split it between two nine inch pie plates. This actually turned out ...

I really really liked this recipe. My only change would be a sweeter crust and a bit more vanilla in the cream cheese mixture. The bake times were spot on for my oven. The only thing I did diffe...