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Chef up This Sour Cream Cheesecake With 10 Ingredients

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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), it’s a challenge to have just one slice of this cheesecake. Excellent on its own, the cheesecake may also be served with fresh berries or fruit sauce.

Sour Cream Cheesecake

Serves 8

Ingredients for the Crust

5½ Tbsp butter, melted
1¼ cup graham cracker crumbs
2 tsp sugar
½ tsp cinnamon
¼ tsp nutmeg


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.

Ingredients 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


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.

Ingredients for the Topping

2 cups sour cream
¼ cup sugar


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.

Related: 9 Delicious Cheesecake Dishes for Sweet Endings in Westchester


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