Sour Cream Cheesecake Recipe

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Nov 05, 2011

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 cheesecake. Perfect.

—naples34102

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Jan 29, 2012

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 better than expected because it allowed for smaller pieces which went farther at our holiday party. I will definitely make this again. A true authentic cheesecake for the cheesecake lover. Thanks for posting!

—MImom

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14 Ratings

Nov 02, 2011

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 different is I put the cake in the fridge fresh from the oven after the cream cheese topping and it did not affect the setting or texture of the cheescake at all. I will be making this again and again.

—JANIS R

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Oct 27, 2012

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 eat the cheesecake right then and there! Delicious, and yummy. I would suggest this to even people I hadn't even known if I could. Yum! By the way, once you make this, it will be a family favorite. That is garanteed. :)_

—mpaik5

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Dec 08, 2011

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 cheesecake recipes and this has got to be my favorite. Super easy and insanely good. Can't beat that!

—LADYDRAKE

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Jul 13, 2011

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 cheesecake. Then, along comes my twin sister and her comment was "I've had better". To her I say.......better left unsaid. So now I have renamed this The I've Had Better Cheesecake and everyone stil loves it. Don't change a thing. It is delish!!!!!

—jojofilini

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Feb 17, 2012

Prepared exactly as written. What a great treat!

—DEBIVEE

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Feb 11, 2012

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 for ease in moving the cake from the pan onto a cake dish. This is a great starter cheesecake recipe for the new cook. Serve with fresh fruit for a fabulous dessert.

—Deb C

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Nutrition

Calories
326 kcal
16%

Carbohydrates
26.5 g
9%

Cholesterol
100 mg
33%

Fat
22.1 g
34%

Fiber
0.3 g
1%

Protein
5.3 g
11%

Sodium
256 mg
10%

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

Nutritional Information

Sour Cream Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 326
Calories from Fat: 199

% Daily Value *
Total Fat 22.1g 34 %
Saturated Fat 13.4g 67 %
Cholesterol 100mg 33 %
Sodium 256mg 10 %
** Potassium 73mg 2 %
Total Carbohydrates 26.5g 9 %
Dietary Fiber 0.3g 1 %
Protein 5.3g 11 %
** Sugars 20.1g
** Vitamin A 13 %
** Vitamin C 0 %
** Calcium 5 %
** Iron 10 %
** Thiamin 4 %
** Niacin 10 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 8 %

* 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.