Waldorf's Sour Cream Cheesecake Recipe - Allrecipes.com
Waldorf's Sour Cream Cheesecake  Recipe

Waldorf's Sour Cream Cheesecake

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"A wonderful and easy cheesecake recipe my mother-in-law made for the holidays and special occasions."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    2 hrs 10 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix vanilla wafers, margarine, 2 tablespoons sugar, and cinnamon together in a bowl; press into the bottom of a 9x13-inch baking dish.
  3. Bake in the preheated oven until lightly browned, about 10 minutes.
  4. Beat the two 8-ounce packages and 3-ounce package cream cheese with 1 cup sugar and lemon juice until smooth. Beat eggs, 1 at a time, into cream cheese mixture, stirring well after each addition; spread over crust.
  5. Bake in the preheated oven until middle of cheesecake is set, 25 to 30 minutes; cool for 10 minutes.
  6. Increase oven temperature to 475 degrees F (245 degrees C).
  7. Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake.
  8. Bake until topping is set, about 5 minutes. Cool cheesecake to room temperature and refrigerate until serving.
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Reviews More Reviews

Sep 01, 2014

FANTASTIC! I was leary of using 1/2 cup of margarine in the crust, and it was pretty oily when I was pressing it into the pan, but it came out great. I used a 9-1/2" springform pan, adding about 8 minutes to the cook time to get it set. I only ended up using 1/2 of the sour cream topping, so I know to halve that next time for my size pan. This cheese cake was one of the firsts that I have made that did not crack at all and did not brown on top...it was PERFECT (and cut beautifully)! I did put a pan of water on the bottom rack of the oven while this was baking, so I'm sure that helped. Creamy, rich and yummy...everything a good cheesecake should be. I served it with salted caramel drizzle and strawberries, mmmmm.... I will def be making this again and again~YUM, YUM, YUM!!!!!! Thanks for sharing. :)

Jun 09, 2015

This cheesecake was delicious! But one thing I would add, when you're beating the filling, use a low setting. I put it on high and once it was done, the texture was a bit odd and spongey. Still tasted great however, and would make it again!


11 Ratings

Mar 31, 2015

Wooooow goood

Jul 22, 2014

Terrific! I wouldn't change a thing. I didn't even have an opportunity to take a picture because my family devoured it too soon. Thanks for sharing the recipe.

Aug 10, 2015

This recipe had me second guessing it, but it was delicious! Lots of raving from friends who tried it. The sour cream mixture put on top definitely enhanced the flavor of the cheesecake and helped mellow the flavor down to keep it from over the top sweet. I will be making this again!

Aug 02, 2015

We made this before for family, and everyone loved it. Will make it again soon.

Jul 04, 2015

Absolutely a crowd pleaser and rather easy to make. Followed the recipe except I used a 10" spring pan with water bath under (as precaution based on other review). Don't know if it was necessary (next time I will try without) and it baked an additional 12 minutes to set. Great recipe - a keeper for sure! Thanks for sharing.

Jul 02, 2015

Really delicious and wonderful size for a crowd. I made it in a glass 9 by 13 inch pan and didn't have trouble with cracks or flaws like I have with some other cheesecakes. I didn't do a water bath or anything like that. It wasn't a thick cheesecake in that size pan but the potions came out as yummy bars that I decorated with a fruit topping. The sour cream topping was subtle. Maybe without the fruit you would notice it more. I used graham cracker crumbs and butter for the crust which was great & what I would prefer. My family loved it and it was not too difficult. A keeper!


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  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 235 mg
  • 9%

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

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