Sour Cream Cheesecake

Sour Cream Cheesecake
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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:
4.2941 out of 0 5
Drama queen 07/20/2015

Amazing delicious cheesecake melt in your mouth made it a lot people enjoy and it taste like heaven

Pamela P 11/21/2014

I found this recipe in the Food Network Mag So easy to make a hit with family and friends. I have also mixed in 1 small container of marscapone cheese with the cream cheese. For a special twist right before serving I take a Hershey bar out of the fridge and shave some over the top I have also sliced strawberries put in a bowl next to it just incase someone would like to make it a strawberry topped cheesecake. I have made it in the spring form pan and in the 13 x 9 pan(double the recipe) turns out just the same. I make more of the graham cracker crust and bring that up the sides of the pan since we all love the crust. You can crumble some of the graham cracker crust on top. Other toppings we have used but be sure they are cold are shaved Snicker bars, shaved Reeses Peanut Butter cups, mini choc chips and crushed Heath Bars. NEVER a complaint

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.

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