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Sour Cream Cheesecake

Sour Cream Cheesecake

"A rich cheesecake with the subtle flavor of vanilla is enriched with sour cream."
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12 h servings 326 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 256 mg
  • 10%

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.

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  • Prep

  • Ready In

  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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Read all reviews 23
  1. 29 Ratings

Most helpful positive review

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 cheesec...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 cheesec...

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 ...

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 diffe...

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 c...

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 e...

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 ...

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 cheesec...

Prepared exactly as written. What a great treat!

Fantastic taste and very easy to make! The only thing you'd have to worry about is the temperature of your oven, cos I got my cheesecake burnt on the surface and had to scrape the burnt parts of...

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