Sour Cream Cheesecake Recipe

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slice of cheesecake on a grey plate


This Sour Cream Cheesecake Recipe is creamy and delicious. Easy to make, your guests and family will love every tangy-sweet bite!

Sour Cream Cheesecake Recipe



There was a time in the not to distant past where this sour cream cheesecake recipe was my go to recipe for a holiday dessert, to bring to any function, to serve to friends and family (when I knew when they were coming over), etc. I knew the recipe by heart I had made it so many times!

It is an excellent cheesecake, always well received. When it is cold, that first bite is nice and creamy with just the slightest hint of a tang. Mmm marvelous!

Notes:

• Place a drip pan on the oven shelf beneath the springform pan – it will help catch any drips.

• Chop the walnuts finely, or use this trick to make chopped nuts easily!

If you like a good cheesecake, you may want to try one of these cheesecake recipes:

Chocolate Cheesecake Recipe

No-Bake Cranberry Cheesecake Parfait Recipe

Company Cheesecake Recipe – similiar to this recipe

Sour Cream Cheesecake Ingredients Crust:

• 1½ cups Graham Crackers, finely crushed
• ¼ cup Sugar
• ¼ cup Walnuts, finely chopped
• ½ cup Butter, melted

Sour Cream Cheesecake Ingredients Filling:

• 2 8oz packages Cream Cheese, softened
• 1 cup Sugar
• 2 TBSP all purpose Flour
• 2 tsp Vanilla Extract
• ¼ tsp Almond Extract
• 3 Eggs
• 24oz Sour Cream

Sour Cream Cheesecake Mise en Place:

9″ Springform Pan
• Spatula
Stand Mixer 9bowl, beater, etc)
Measuring Spoons
Measuring Cup
• Bowl

Sour Cream Cheesecake Recipe. This Sour Cream Cheesecake Recipe is creamy and delicious. Easy to make, your guests and family will love every tangy-sweet bite!


Sour Cream Cheesecake Directions:

Sour Cream Cheesecake Crust Directions:

• Preheat oven to 375°.
• Prepare Graham Cracker Crust –
• In a bowl, combine Graham Cracker crumbs, ¼ cup sugar, walnuts.
• Stir in melted butter.
• Press onto bottom and 2″ up the sides of a 9″ springform pan.
• Set aside.

Sour Cream Cheesecake Recipe. This Sour Cream Cheesecake Recipe is creamy and delicious. Easy to make, your guests and family will love every tangy-sweet bite!


Sour Cream Cheesecake Filling Directions:

• For filling, in a large mixing bowl beat together cream cheese, sugar, flour, vanilla and almond extracts just until smooth.
• Add eggs all at once; beat with an electric mixer on low just until blended. (Don’t over-beat, that will cause your cheesecake to crack)
• Stir sour cream.
• Pour filling into prepared Graham Cracker crust.
• Bake in a 375° oven for 60 minutes or until the center is set. To test for doneness, gently shake the pan. When done a 1″ wide section of the center will jiggle slightly upon shaking.
• Cool on a wire rack for 10 minutes.

Sour Cream Cheesecake Recipe. This Sour Cream Cheesecake Recipe is creamy and delicious. Easy to make, your guests and family will love every tangy-sweet bite!


• Using a metal knife or spatula, loosen sides of cheesecake from pan.
• Cool for 30 minutes more.
• Remove sides of pan.

Sour Cream Cheesecake Recipe. This Sour Cream Cheesecake Recipe is creamy and delicious. Easy to make, your guests and family will love every tangy-sweet bite!


• Cool for 2 hours more.
• Cover and chill thoroughly in refrigerator.


Sour Cream Cheesecake Recipe

This Sour Cream Cheesecake Recipe is creamy and delicious. Easy to make, your guests and family will love every tangy-sweet bite!

Prep Time:20 minutes
Cook Time: 1 Hour
Total Time: 3 Hours 20 Minutes

Ingredients Crust:

1½ cups Graham Crackers, finely crushed
¼ cup Sugar
¼ cup Walnuts, finely chopped
½ cup Butter, melted

Ingredients Cheesecake Filling:

2 8oz packages Cream Cheese, softened
1 cup Sugar
2 TBSP all purpose Flour
2 tsp Vanilla Extract
¼ tsp Almond Extract
3 Eggs
24oz Sour Cream

Directions:

• Directions Crust:
• Preheat oven to 375°.
• Prepare Graham Cracker Crust –
• In a bowl, combine Graham Cracker crumbs, ¼ cup sugar, walnuts.
• Stir in melted butter.
• Press onto bottom and 2″ up the sides of a 9″ springform pan.
• Set aside.
• Directions Cheesecake:
• For filling, in a large mixing bowl beat together cream cheese, sugar, flour, vanilla and almond extracts just until smooth.
• Add eggs all at once; beat with an electric mixer on low just until blended. (Don’t over-beat, that will cause your cheesecake to crack)
• Stir sour cream.
• Pour filling into prepared Graham Cracker crust.
• Bake in a 375° oven for 60 minutes or until the center is set. To test for doneness, gently shake the pan. When done a 1″ wide section of the center will jiggle slightly upon shaking.
• Cool on a wire rack for 10 minutes.
• Using a metal knife or spatula, loosen sides of cheesecake from pan.
• Cool for 30 minutes more.
• Remove sides of pan.
• Cool for 2 hours more.
• Cover and chill thoroughly in refrigerator.

Makes 12 servings Sour Cream Cheesecake

This Sour Cream Cheesecake Recipe is creamy and delicious. Easy to make, your guests and family will love every tangy-sweet bite!


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Comments

  1. Going to make this for dd#2’s fiancé. The ONLY dessert he likes is cheesecake. Seriously! He can (and does) turn down almost every dessert. I will never understand, but I can make him cheesecake.

  2. This sounds really delicious. I will have to give it a try.

  3. Now that looks and sounds delicious my mouth is watering 😉

    Have a cheesecakelicious week

  4. My husband loves cheesecake! Thanks for linking up! x

  5. Yum! Looks great!

  6. NYCSingleMom says:

    looks yummy

  7. love cheesecake! but sour cream ones is a curiosity. would like to try this!

  8. Looks like I said it before.. that looks great!! Yum! 😉

  9. Looks delicious!

  10. I have never heard of cheesecake made with sour cream. This is one of my favorite desserts, pinned for future use.

  11. Ann, Thank you for this recipe of sour cream cheese cake. While reading the recipe, I knew it would be light and fluffy. Went out to buy the cream cheese rightaway( the store didn’t even have the light version of the store brand cheese ) and made the cheesecake with the sour cream on hand. I couldn’t even wait for it to be cooled in the fridge, just room temperature, and it was delicious. My husband agreed it was light , fluffy and delicious. Thank you, I will make it again.

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