cheesecake with sour cream recipe

Written ByJenny Smyth Posted on
cheesecake with sour cream recipe
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The Best cheesecake with sour cream recipe

I’m so excited to share my favorite cheesecake with sour cream recipe with you all today. This recipe has been a staple in our household for years, and I just can’t get enough of it.

The combination of a graham cracker crust, a creamy sour cream filling, and a rich, velvety texture on top is just pure perfection. My family loves it when I make this for special occasions or just for a weeknight dessert.

It’s also surprisingly easy to make, and the best part is that it’s actually quite healthy compared to other cheesecakes out there. The sour cream adds a tangy flavor that complements the sweetness of the sugar perfectly, and it’s also packed with probiotics which are great for your gut health.

Plus, using a water bath while baking helps to prevent cracking and ensures a smooth, even texture. I’ve made this recipe countless times, and it never fails to impress my family and friends.

It’s truly a classic dessert that never goes out of style. Whether you’re celebrating a birthday or just need a pick-me-up, this cheesecake with sour cream is sure to hit the spot every time.

Classic Cheesecake with Sour Cream Topping

Classic Cheesecake with Sour Cream Topping

4.6 from 1050 votes

This creamy cheesecake features a buttery graham cracker crust and a rich, tangy sour cream layer on top. It is baked to a silky smooth texture with a golden finish, making it a perfect dessert for any occasion.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 10Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling

24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

For the Sour Cream Topping

1 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 325°F.
2In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar, then stir in the melted butter until the mixture is evenly moistened.
3Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using a flat-bottomed glass to create an even layer.
4In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
5Gradually add 3/4 cup sugar and continue beating until well combined, then add the eggs one at a time, beating on low after each addition until just incorporated.
6Mix in the vanilla extract and 1/4 cup sour cream until the batter is smooth and free of lumps.
7Pour the cheesecake filling over the prepared crust and spread it evenly with a spatula.
8Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 45 to 50 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
9The cheesecake should be pale golden around the edges.
10While the cheesecake bakes, prepare the sour cream topping by whisking together 1 cup sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract in a small bowl until smooth.
11Once the cheesecake is done, remove it from the oven and let it cool on a wire rack for 10 minutes, then carefully spread the sour cream mixture evenly over the top.
12Return the cheesecake to the oven and bake for an additional 5 to 7 minutes, or until the topping is set and just begins to look slightly firm around the edges.
13Remove from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving to allow the cheesecake to fully set.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Rubber spatula
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 26g💛Saturated Fat: 15g❤️Cholesterol: 120mg🧂Sodium: 320mg🌾Total Carbs: 32g🥦Dietary Fiber: 0g🍬Sugars: 24g🥩Protein: 7g

📝Notes

For best results, use full-fat cream cheese and sour cream. To prevent cracks, avoid overmixing the batter and let the cheesecake cool gradually in the oven with the door slightly ajar for 30 minutes after baking.

Watch Video Of How Classic Cheesecake with Sour Cream Topping Works

This cheesecake with sour cream is always a good idea for any occasion – whether it’s a family gathering or just a random Tuesday. It’s easy to make ahead of time and store in the fridge for up to 3 days.

When you’re ready to serve, simply thaw it overnight in the fridge or at room temperature for 2-3 hours. You can also reheat individual slices in the microwave for 10-15 seconds if needed.

❓ Frequently Asked Questions About Cheesecake with Sour Cream Topping

Q: What’s the difference between this cheesecake and other cheesecakes?

This cheesecake is unique because of its use of sour cream instead of heavy cream or milk.

Q: Can I make this cheesecake without a water bath?

No, it’s highly recommended to bake this cheesecake in a water bath to prevent cracking.

Q: How long does this cheesecake take to make?

This cheesecake takes about 30 minutes to prepare and about an hour to bake.

Q: Can I use Greek yogurt instead of sour cream?

While you can use Greek yogurt as a substitute, keep in mind that it will change the flavor profile slightly.

Q: Why do I need to chill the cheesecake before serving?

Chilling the cheesecake allows the flavors to meld together and sets the filling properly.

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