Sour Cream Philly Cheesecake
Indulge in the rich and creamy decadence of this classic Sour Cream Philly Cheesecake, a dessert that perfectly balances tangy sour cream with velvety Philadelphia cream cheese. Featuring a buttery graham cracker crust and a luscious filling lightly sweetened with a hint of vanilla, this cheesecake is finished with a smooth sour cream topping for an irresistible touch of elegance. With a prep time of just 20 minutes and simple baking steps, this recipe is perfect for both special occasions and everyday indulgence. Serve it chilled to fully appreciate its creamy texture, and watch as it becomes the showstopper of your dessert table! Perfectly crafted to satisfy cheesecake cravings, this recipe is a must-try for lovers of rich, creamy desserts.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 1 stick (8 tablespoons) Unsalted butter, melted
- 24 ounces Philadelphia cream cheese, softened
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 3 Large eggs
- 1 cup Sour cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Vanilla extract (for topping)
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together using a hand or stand mixer on medium speed until the mixture is smooth and creamy, about 2–3 minutes.
Add 1 teaspoon of vanilla extract to the cream cheese mixture and beat until combined.
Add the eggs one at a time, beating on low speed after each addition just until blended. Be careful not to overmix.
Pour the cream cheese filling over the prepared crust and spread it evenly.
Bake the cheesecake in the preheated oven for 45 minutes, or until the center is almost set but still slightly jiggly.
While the cheesecake bakes, prepare the sour cream topping by whisking together the sour cream, powdered sugar, and 0.5 teaspoon of vanilla extract in a small bowl until smooth.
Once the cheesecake finishes baking, remove it from the oven and carefully spread the sour cream topping evenly over the surface.
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 in the pan for 1 hour at room temperature.
Refrigerate the cheesecake, covered, for at least 4 hours or preferably overnight to fully set.
To serve, gently remove the cheesecake from the springform pan, slice, and enjoy!
Nutrition Facts
Calories |
5669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 414.0 g | 531% | |
| Saturated Fat | 243.6 g | 1218% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1650 mg | 550% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 435.4 g | 158% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 336.7 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1064 mg | 82% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1239 mg | 26% | |
*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.
