This sour cream cheesecake recipe is creamy and delicious. Easy-to-make, your guests and family will love every tangy-sweet bite!
There was a time in the not too distant past where this sour cream cheesecake recipe was my go-to recipe for a holiday dessert, special occasion, 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 really is the best cheesecake recipe that produces an extra creamy cheesecake. Yum!
Sour Cream Cheesecake Recipe
This is a delicious cheesecake recipe, always well received. When it is cold, that first bite is nice and creamy with just the slightest hint of a tang. Mmm, marvelous!
Tips and variations for making this sour cream cheesecake:
● I have always used a stand mixer to make this recipe; I do not know if a hand mixer is good enough.
● You can buy Graham cracker crumbs in the grocery store, or, if you have Graham crackers on hand, place a few in a food processor (or mini food processor) and give it a few pulses to make the crumbs. Alternatively, you can place the Graham crackers in a small baggie and then use a rolling pin to crush the crackers and make crumbs. When I do this, I use a zipper bag but do not close it all the way. I don’t want to hold air and have the bag burst!
● Cream cheese comes standard in an 8-ounce brick in the United States. You will need two packages of cream cheese for this recipe. Make sure the cream cheese is softened to room temperature before you use it. It is easier to beat softened cream cheese, and you will avoid lumps in your cheesecake batter.
● For best results, do not overbeat your eggs. Overbeating the eggs might cause the cheesecake to crack.
● Above is the original recipe. I have not used margarine in at least 30 years.
● I suggest using the middle oven rack and not the bottom rack of the oven or the top rack of the oven.
● Place a drip pan on the oven shelf beneath the springform pan – it will help catch any drips. If you use aluminum foil, make certain it folds and has a lip as this does leak. The best part is no water bath for this wonderful cheesecake. I am sure you could experiment and use one if you liked.
● No fruit topping for the top of the cheesecake, although you could make one if you like, or top with fresh fruit or just fresh berries.
● This is not a sour cream topping cheesecake.
If you like a good cheesecake, you may want to try one of these cheesecake recipes:
Sour Cream Cheesecake Ingredients
For the Crust:
● 1½ cups Graham Crackers, finely crushed
● ¼ cup Sugar
● ¼ cup Walnuts, finely chopped
● ½ cup Butter, melted
For the Filling:
● 16 ounces Cream Cheese, softened
● 1 cup Sugar
● 2 tablespoons All-purpose Flour
● 2 teaspoon Vanilla Extract
● ¼ teaspoon Almond Extract
● 3 large Eggs
● 24 ounces Sour Cream
Sour Cream Cheesecake Mise en Place:
Sour Cream Cheesecake Directions:
1. Directions Crust:
2. preheat oven to 375°F.
3. Prepare Graham cracker crumb crust:
4. In a bowl, combine Graham cracker crumbs, ¼ cup sugar, walnuts.
5. Stir in melted butter.
6. Press onto the bottom of 9-inch and 2″ up the sides of a 9″ springform pan.
7. Set aside.
8. Directions Cheesecake:
9. For the filling, in a large mixing bowl, beat together cream cheese, sugar, flour, vanilla, and almond extracts just until smooth on a medium speed.
10. 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.)
11. Stir in sour cream.
12. Pour filling into prepared Graham cracker crust.
13. Bake in a 375°F preheated 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.
14. Cool the cheesecake on a wire rack for 10 minutes.
15. Using a metal knife or spatula, loosen the sides of cheesecake from the pan.
16. Cool for 30 minutes more.
17. Remove sides of the pan.
18. Cool for 2 hours more.
19. Cover with plastic wrap and chill thoroughly in the refrigerator.
- For the Crust:
- 1½ cups Graham Crackers, finely crushed
- ¼ cup Sugar
- ¼ cup Walnuts, finely chopped
- ½ cup Butter, melted
- For the Filling:
- 16 ounces Cream Cheese, softened
- 1 cup Sugar
- 2 tablespoons All-purpose Flour
- 2 teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
- 3 large Eggs
- 24 ounces Sour Cream
- Directions Crust:
- Preheat oven to 375°F.
- Prepare Graham cracker crumb crust:
- In a bowl, combine Graham cracker crumbs, ¼ cup sugar, walnuts.
- Stir in melted butter.
- Press onto the bottom of 9-inch and 2″ up the sides of a 9″ springform pan.
- Set aside.
- Directions Cheesecake:
- For the filling, in a large mixing bowl beat together cream cheese, sugar, flour, vanilla, and almond extracts just until smooth on a medium speed.
- 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 in sour cream.
- Pour filling into prepared Graham cracker crust.
- Bake in a 375°F preheated 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. (Watch so the top does not over-brown or burn.)
- Cool the cheesecake on a wire rack for 10 minutes.
- Using a metal knife or spatula, loosen the sides of the cheesecake from the pan.
- Cool for 30 minutes more.
- Remove sides of the pan.
- Cool for 2 hours more.
- Cover with plastic wrap and chill thoroughly in the refrigerator.
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Amount Per Serving: Calories: 477Total Fat: 35gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 138mgSodium: 263mgCarbohydrates: 35gFiber: 1gSugar: 27gProtein: 7g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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