Sour Cream Cheesecake Recipe -
Sour Cream Cheesecake Recipe
  • READY IN 12 hr

Sour Cream Cheesecake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9-inch cheesecake Change Servings
  • PREP

    25 mins

    12 hrs


  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 More Reviews

Most Helpful Positive Review
Nov 05, 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.

Most Helpful Critical Review
Feb 24, 2015

The crust and cheesecake layer where okay but the sour cream layer was "weird", not sure how to explain it.


29 Ratings

Jan 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!

Nov 02, 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.

Jul 13, 2011

I have made this cheesecake several times and it has to be one of the best and easiest cheesecake recipes. All of my guests have raved about it saying it was better than the Cheesecake Factory cheesecake. Then, along comes my twin sister and her comment was "I've had better". To her I say.......better left unsaid. So now I have renamed this The I've Had Better Cheesecake and everyone stil loves it. Don't change a thing. It is delish!!!!!

Oct 27, 2012

As I have said before, this was-wait, IS an amazing recipe. Don't make any changes. But I HAVE to warn you about one thing. Don't go near the oven, or else you may get the overwhelming urge to eat the cheesecake right then and there! Delicious, and yummy. I would suggest this to even people I hadn't even known if I could. Yum! By the way, once you make this, it will be a family favorite. That is garanteed. :)_

Feb 11, 2012

A simple, easy to prepare recipe that makes a creamy and delicious cheesecake. I always line the sides and bottom of the spring-form pan with parchment paper for both a nice clean edge and also for ease in moving the cake from the pan onto a cake dish. This is a great starter cheesecake recipe for the new cook. Serve with fresh fruit for a fabulous dessert.

Dec 08, 2011

I had too much cream cheese and sour cream that I wanted to use up. This recipe seemed simple enough. I followed it to a T and OMIGOSH. So, so, so divine. I've made a number of different cheesecake recipes and this has got to be my favorite. Super easy and insanely good. Can't beat that!


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  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 256 mg
  • 10%

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

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