Sour Cream Cheesecake

Sour Cream Cheesecake
Close X
Calories 326 cals
Total Fat 22 g
Cholesterol 9 mg
Dietary Fiber 1 g
Sodium 247 mg
Protein 5 g
Total Carbohydrate 27 g

Prep Time: 25 Minutes

Time to Table: 12 Hours

Serves: 12


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 cup sugar
  • 2 eggs, beaten
  • 16 ounces cream cheese, softened
  • 1 dash salt
  • 1 1/2 teaspoons vanilla
  • 1 cup Daisy Sour Cream


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. 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. 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.


Average Rating:
4.2 out of 0 5
kswolke 11/27/2013

My brother and I have altered the recipe to be gluten-free. We blend an entire package of Annie's Gluten-Free Chocolate and Vanilla Bunnies cookies in the blender to crumbs and use them instead of graham cracker crumbs. Delicious!

Nini 11/27/2013

I have been using this recipe for a couple of years now,found in the Sunday newspaper's coupons. I make it as instructed,except I dont use the sour cream mixture anymore..I skip that,let it cool...then put my favorite pie filling on top:) Awesome recipe,tasty & easy:)

Ann 11/19/2012

My son requests this recipe for every special occaision, it is his favorite! Also so much lighter than the usual cheesecakes, but so satifying! I've been making it for years, thanx!

Jane 11/07/2012

It is easy and quick and tastes great!

Willey 10/31/2012

Love this recipe! I make it all the time. Double it and it will make a 13x9 pan. I have substituted the 2/3 cups sugar for 1/4 cup agave nectar and no one knew the difference! I am testing it with Stevia next since we learned agave nectar is the same as high fructose corn syrup with a lower glycemic index! Sometimes I leave off the topping and put other toppings on instead! Use your imagination!

Ron 03/17/2012

I have made this cheesecake several times, and it is awesome. Some people I have served it to said it was better tasting and not as heavy as other cheesecakes they have had, but I cheated and used Keebler extra large crust.

DonnaB 10/11/2011

Great cheesecake. Easy to make, Wonderful with fresh fruit. Try it!

bonniepat 10/06/2011

Absolutely the best cheesecake I have ever had. This was my first attempt at making one and it was easy to prepare. I highly recommend this delicious dessert.

Victoria 08/30/2011

I found this recipe in a Sunday coupon insert and it is the tastiest and easiest cheesecake recipe I have ever used. My entire family loves it! I have tweaked the recipe a bit to shave some calories and boost the taste: I use cinnamon graham crackers for crust and do not add any sugar to crust mix plus use light Daisy brand sour cream for the topping. Thank you for this recipe!

cindy 06/11/2011

This recipe is like my mom use to make. It`s excellent. making my 4th one now.=)

Load More Reviews Loading...

Write a Review

* Required Field

* Overall Rating

Thank You

Thanks for your review.