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Easy Sour Cream Cheesecake

Easy Sour Cream Cheesecake

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SBDEVENEY

This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
  3. Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
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Reviews

Reta
265
12/29/2007

I made this for my family. I put graham cracker crust instead. It was super easy. Just a hint for warming up the cream cheese to make it soft to work with .Take the cream cheese out of the boxes leave the foil on and put in hot water for about 10 minutes. Make sure the foil is sealed. It warms it up then you don't have to wait to get to room temperature it is done in a matter of minutes. I do the same with eggs as well. I leave the eggs in the shell in warm water for about 10 minutes and it does the job. I will keep this recipe for sure.

CDPEFFER
181
7/23/2007

Pretty good cheesecake recipe. My usual recipe uses more cream cheese so I used this one. I used a graham crust in a springform pan. I always bake my cheesecakes for like 15 minutes at 450 then reduce the oven temp to 250-275 and bake for like another 45min. Then I turn the oven off and let it cool in there for an hour or so. Then place in frige overnight. This way there is no crack and it will be perfectly creamy, no water bath needed!! If I make this again I'd probably add a tablespoon of lemon juice.

VALSART
153
6/10/2007

I've tried this now 2 times. Both times I did not use the crust. I used the SplendaBlend (half sugar-half Splenda) and low fat sour cream and low fat cream cheese. I bake it in a 9" nonstick round metal cake pan that I liberally spray with Butter Flavored Pam. First time it cracked, second time it didn't. I don't mind the cracking though because I like the rustic look. (Doesn't look machine made to me) I baked at 325 for 70 minutes. It come out to about 135 calories per serving if the cake is cut in 12's. So Rich that is all I need! I'm thinking about serving it with berries today for color. I really enjoy this recipe. Thanks!