Recipe by Donna Halcarz
"A wonderful and easy cheesecake recipe my mother-in-law made for the holidays and special occasions."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
vanilla wafers, crushed
2 (8 ounce) packages
cream cheese, softened
1 (3 ounce) package
cream cheese, softened
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. :)
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!
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.
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!
We made this before for family, and everyone loved it. Will make it again soon.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Waldorf's Sour Cream Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 242
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!
Chocolate cheesecake gets a delicious Irish makeover.
See how to make a classic cheesecake in five easy steps.