Chef up This Sour Cream Cheesecake With 10 Ingredients

Is your sweet tooth ready for something new? Try this super-easy and super-delicious recipe for your weekend baking session.

Wonderfully dense, with a creamy, smooth texture and a rich combination of sweet and tangy (the top layer is slightly sweetened sour cream), this cheesecake is so delicious that it’s a challenge to stop at just one slice. Excellent on its own, the cheesecake may also be served with fresh berries or fruit sauce.

Sour Cream Cheesecake

Course: DessertCuisine: AmericanDifficulty: Medium


Prep time


Cooking time


Total timeminutes

This sour cream cheesecake has the perfect creamy tang that dinner party guests won’t be able to resist.


  • For the crust:
  • 5½ Tbsp butter, melted

  • 1¼ cup graham cracker crumbs

  • 2 tsp sugar

  • ½ tsp cinnamon

  • ¼ tsp nutmeg

  • For the filling:
  • 1 lb cream cheese, at room temperature

  • 1 tsp vanilla extract

  • ½ cup sugar

  • 1 egg, at room temperature

  • 1 egg yolk, at room temperature

  • ¹/3 cup heavy cream, at room temperature

  • For the topping:
  • 2 cups sour cream

  • ¼ cup sugar


  • For the crust:
  • Brush the bottom of 9” springform pan with a half tablespoon of melted butter.
  • Combine remaining ingredients in a bowl, mixing first with fork and then with hands.
  • Transfer mixture to the prepared pan, and press into the bottom and one-half inch up the sides. Refrigerate for 30 minutes.
  • Preheat oven to 350ºF. Bake crust for 3 minutes.
  • For the filling:
  • Preheat oven to 325ºF.
  • Beat cream cheese in mixer until smooth. On medium speed, mix in vanilla, sugar, and eggs (one at a time). Add heavy cream, and beat until smooth.
  • Pour filling into cooled crust, place pan on a baking sheet, and bake on bottom rack for 55-60 minutes. The cake should jiggle evenly across the top, the outer edge should be slightly puffed but firm, and the top should just be beginning to turn golden.
  • Turn the oven off, remove the cheesecake, and run a knife around the inside edge of the pan, to prevent sticking as the cheesecake cools. Return pan to the turned-off oven, crack the door, and allow cheesecake to cool for 1 hour.
  • Remove from oven and cool to room temperature.
  • For the topping:
  • Once cheesecake has cooled completely, stir together sour cream and sugar, just to combine.
  • Starting at the edge, spoon sour cream topping onto cheesecake and spread evenly to center.
  • Loosely cover with plastic and refrigerate for at least 8 hours before serving.

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