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Easy Sour Cream Cheesecake
SUBMITTED BY:
SBDEVENEY
PHOTO BY:
kyl
"This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling."
RECIPE RATING:
Read Reviews
(58)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
1 Hr 10 Min
READY IN
1 Hr 30 Min
Original recipe yield 1 - 9 inch cheesecake
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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.
FOOTNOTE
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REVIEWS
Reviewed on Jul. 23, 2007 by
CDPEFFER
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CDPEFFER
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.
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7 users found this review helpful
Pretty good cheesecake recipe. My usual recipe uses more cream cheese so I used this one. I...
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Reviewed on Dec. 29, 2007 by Reta
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Reta
Dec. 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.
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4 users found this review helpful
I made this for my family. I put graham cracker crust instead. It was super easy. Just a hint...
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Reviewed on Jun. 10, 2007 by VALSART
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VALSART
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!
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4 users found this review helpful
I've tried this now 2 times. Both times I did not use the crust. I used the SplendaBlend...
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Reviewed on Dec. 21, 2003 by Artyjan
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Artyjan
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!
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4 users found this review helpful
Wonderful - better than a restuarant! I made it for a special occation and it was perfect....
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Reviewed on Sep. 19, 2003 by JONIB5757
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JONIB5757
Sep. 19, 2003
This was the first time I ever made cheesecake. This recipe was easy and delicious! I made it a second time using a graham cracker crust, it was also a big hit!
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4 users found this review helpful
This was the first time I ever made cheesecake. This recipe was easy and delicious! I made it...
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Reviewed on Jan. 24, 2003 by CHARLESBABBITT
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CHARLESBABBITT
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.
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4 users found this review helpful
Very easy to make, but does tend to crack, so if you are serving it for a dinner party, use a...
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Reviewed on Jul. 6, 2006 by
MCSETTER
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MCSETTER
Jul. 6, 2006
Extremely delicious and easy! Mine took a little bit longer to cook (around 80 min.), but I'm also at a high altitude, and used a water bath, so I'm sure that's why. Because of the water bath, I had absolutely no cracking. Very creamy recipe. I made as instructed, and am very excited to make another with a fruit topping! Thanks for sharing!!!
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3 users found this review helpful
Extremely delicious and easy! Mine took a little bit longer to cook (around 80 min.), but I'm...
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Reviewed on Oct. 25, 2003 by CBD
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CBD
Oct. 25, 2003
I love to half this recipe, and put just the pie part in cupcake papers. Enjoy!
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3 users found this review helpful
I love to half this recipe, and put just the pie part in cupcake papers. Enjoy!
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Reviewed on May 2, 2007 by
CPolencheck
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CPolencheck
May 2, 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!
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2 users found this review helpful
This is the BEST cheesecake I've ever had. And it is especially awesome since I made it with...
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Reviewed on Apr. 18, 2007 by
KELLYRNH
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KELLYRNH
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.
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2 users found this review helpful
I made this for easter, it went over very well! I made my own crust with graham cracker crumbs...
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