Sour Cream Cheesecake
Indulge in the creamy decadence of this Sour Cream Cheesecake, the perfect balance of tangy and sweet in every luscious bite. Featuring a buttery graham cracker crust and a velvety cream cheese filling, this dessert is elevated with a rich sour cream topping that bakes to a glossy perfection. With just 20 minutes of prep, this elegant cheesecake is surprisingly approachable for any home baker, yet impressive enough for special occasions. Ideal for lovers of classic cheesecake, this recipe uses a simple, no-fuss technique to ensure a smooth, crack-free finish while chilling enhances its silky texture. Serve it chilled and slice into 12 portions of absolute indulgence—a dessert that's sure to captivate your guests.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.33 cups unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cups granulated sugar
- 1 cup sour cream
- 1 teaspoons vanilla extract
- 3 units large eggs
- 1 cup sour cream (for topping)
- 2 tablespoons powdered sugar
- 0.5 teaspoons vanilla extract (for topping)
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set it aside.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and can hold together when pressed.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside while preparing the filling.
In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar together until smooth and fluffy using an electric mixer.
Add the 1 cup of sour cream and 1 teaspoon of vanilla extract to the cream cheese mixture. Mix until smoothly combined.
One at a time, beat in the eggs at low speed until just blended. Be careful not to overmix, as this can create cracks in the cheesecake as it bakes.
Pour the cream cheese mixture over the prepared crust in the springform pan and spread it evenly.
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
Remove the cheesecake from the oven and let it cool for 10 minutes while preparing the sour cream topping.
In a small bowl, whisk together 1 cup of sour cream, 2 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract until smooth.
Spread the sour cream topping evenly over the partially cooled cheesecake.
Return the cheesecake to the oven and bake for an additional 10 minutes to set the topping.
Remove the cheesecake from the oven and allow it to cool completely at room temperature, approximately 1-2 hours.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to chill fully.
To serve, carefully run a knife around the edge of the pan to loosen the cheesecake before removing the springform ring. Slice, serve, and enjoy!
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 30.3 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
