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READY IN 1½ hrs

Easy Sour Cream Cheesecake

Read Reviews (150)

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

Ingredients Edit and Save

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Original recipe makes 1 - 9 inch cheesecake Change Servings

1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar

2 eggs
2 teaspoons vanilla extract
1 cup sour cream

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Directions

Preheat oven to 325 degrees F (165 degrees C).
Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
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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PREP 20 mins
COOK 1 hr 10 mins
READY IN 1 hr 30 mins

Footnotes

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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.

—Reta

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Most Helpful Critical Review

Jan 24, 2003

Very easy to make, but does tend to crack, so if you are serving it for a dinner party, use a topping.

—CHARLESBABBITT

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169 Ratings

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Jul 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.

—CDPEFFER

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Jun 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!

—VALSART

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Oct 06, 2008

DO NOT ADD LEMON JUICE! It will destroy your cheesecake. The thirteen people who rated the review that suggested that as helpful obviously did not follow the suggestion of adding lemon juice. It will react badly with the sour cream and the end result will be a mushy, dense, flat, and acidic desert that is not entirely unlike cheesecake.

—Timpop

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Apr 18, 2007

I made this for easter, it went over very well! I made my own crust with graham cracker crumbs (I didn't have a shortbread crust on hand, I'm sure that would be even better) and used low fat cream cheese (that neufetchetel sp stuff) and low fat sour cream, and it was still great! I decorated the top with strawberries and blueberries and my dessert was first to fly off the table (even before the double chocolate oreo cookie pie!) Nice and light after a big meal.

—KELLYRNH

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May 02, 2007

This is the BEST cheesecake I've ever had. And it is especially awesome since I made it with all fat-free dairy, 2 egg whites, and Splenda! Awesome! I made this into 4 "mini" cheesecakes without crusts, so it only cooked for about 50 minutes. I keep different fruits cut up in the fridge for a different topping every day. Thank you for my new fave!

—CPolencheck

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Dec 21, 2003

Wonderful - better than a restuarant! I made it for a special occation and it was perfect. Although I did make it with a biscuit base, the cheesecake was rich but not too sweet. I cooked it in a waterbath for the time stated and it didn't crack or burn. Recommended with pleasure - Heaven!

—Artyjan

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Nutrition

Calories
324 kcal
16%

Carbohydrates
28.1 g
9%

Cholesterol
85 mg
28%

Fat
21.2 g
33%

Fiber
0 g
0%

Protein
5.1 g
10%

Sodium
200 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Sour Cream Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 324
Calories from Fat: 191

% Daily Value *
Total Fat 21.2g 33 %
Saturated Fat 11.6g 58 %
Cholesterol 85mg 28 %
Sodium 200mg 8 %
** Potassium 85mg 2 %
Total Carbohydrates 28.1g 9 %
Dietary Fiber 0g 0 %
Protein 5.1g 10 %
Sugars 21g
** Vitamin A 13 %
** Vitamin C < 1 %
** Calcium 7 %
** Iron 6 %
** Thiamin 2 %
** Niacin 6 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.