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:
4.4286 out of 0 5
Mkh1976 11/19/2016

This recipe for the sour cream cheesecake was very easy to make. I have done this recipe for years and it is one of my families favorite desserts. And it taste delicious .

Shananigans 11/09/2016

This is so easy to make. My 10 year old enjoyed making it with me. It tastes delicious! I used the daisy squeeze sour cream! Best invention ever! Pure deliciousness!

mjpark47 10/14/2016

Made this for my 3 kids because they were hungry for there Grandma's cheesecake. Couldn't find her recipe so I looked for one as close as I could get to her's . BINGO! THEY LOVE IT!

fran78 06/23/2016

Very easy to make, but does tend to crack, so if I am serving it for a dinner party, I use a topping. Very easy to make, but does tend to crack, so if you are serving it for a dinner party, use a topping.

Tess 05/30/2016

Waaaaay too sweet and even after chilling it for a day it was slop. Cheese cake needs flour.....this isn't cheese cake. Maybe it could be a frozen concoction but it is still way too sweet.

Wonder woman 03/27/2016

I have made this cheese cake more times then I can count. My family absolutely adores it! The sour cream layer cuts the sweetness so perfectly to make this cheesecake delightful!!

Santoki17 12/24/2015

My family loves this cheesecake! We eat it on birthdays, thanksgiving and Christmas. Super yummy. The only things I do different is use a little bit less sugar for the sour cream topping and a premade graham cracker pie crust. Best cheesecake ever...so good!

Peace_love_light 11/26/2015

I blend a few spoonfulls of pumpkin in and spice with nutmeg and cinnamon! It is delicious! I also do one with instant coffee in it. I've had people ask to buy them for their holiday parties! I use instant pie crusts though! A chocolate crust for the coffee one. Great recipe!

jaden 11/25/2015

Thank you who ever made this website . My family and I always have cheese cakes on Christmas and Thanksgiving . If we didn't have this cake for desert my brother would flip it is his favorite desert. Also thanks for taking the time out of your day to make other people happy ! Please keep adding more recipes for all of us the viewers . HAPPY THANKSGIVING Sincerly Jaden

cj88 10/11/2015

I substitute 8 oz of goat cheese for 8 oz of cream cheese (50/50 blend). Many of these kinds of goat cheese come in 8 oz "logs". The cheesecake doesn't taste like goat cheese, but adds a great tangy flavor to it. I am now starting to experiment with higher percentages of goat cheese. I did not like the goat cheese with honey. That was way too strong.

Load More Reviews Loading...

Write a Review

* Required Field

* Overall Rating

Thank You

Thanks for your review.

You May Also Like