Waldorf's Sour Cream Cheesecake

Waldorf's Sour Cream Cheesecake

8
Donna Halcarz 0

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

2 h 10 m servings 366 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

8

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...

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 ...

Wooooow goood

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 help...

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...

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 b...