Sour Cream Cheesecake

Sour Cream Cheesecake

23
Daisy Brand 0

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

Ingredients 12 h {{adjustedServings}} servings 326 cals

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Nutrition

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  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 23

  1. 29 Ratings

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naples34102
11/5/2011

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 cheesecake. Perfect.

MImom
1/29/2012

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 better than expected because it allowed for smaller pieces which went farther at our holiday party. I will definitely make this again. A true authentic cheesecake for the cheesecake lover. Thanks for posting!

JANIS R
11/2/2011

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 different is I put the cake in the fridge fresh from the oven after the cream cheese topping and it did not affect the setting or texture of the cheescake at all. I will be making this again and again.