Sour Cream-Topped Cheesecake

Sour Cream-Topped Cheesecake

4

"Whether you are making a treat for a special occasion or just something to make today more special, you can't go wrong with this delicious cheesecake, baked on a graham cracker crust with a sweet sour cream topping."
Saved
Save
I Made it Rate it Share Print

Ingredients

5 h 35 m servings 233 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
  2. Mix crumbs, 3 Tbsp. of the sugar and butter; press firmly onto bottom of pan.
  3. Bake 10 minutes.
  4. Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  5. Bake 55 minutes to 1 hour or until center is almost set.
  6. Mix sour cream, remaining 3 Tbsp. sugar and remaining 1 tsp. vanilla in bowl until well blended; carefully spread over cheesecake.
  7. Bake an additional 10 minutes.
  8. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  9. Refrigerate 4 hours or overnight.
You might also like

Footnotes

  • Store leftover cheesecake in refrigerator.

Reviews

4

Wow I'm the first to review... The cheesecake was very good, only reason not 5 stars was because of the sourcream topping; I wanted it white like the picture but after adding vanilla it was beig...

I was looking for a recipe similar to the way my grandmother made cheesecake and was very happy to find this one, since she also used the sweet sour cream topping. It was very easy to make and I...

Very good!

Incredible and delicious! :) so easy!....I included crushed walnuts in the graham cracker crust then baked it for 10 minutes. No cracks! refrigerated overnight and was able to slice perfect! I ...