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
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

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

Ingredients

  • 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

Directions

  • 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.

Related: Where to Get Thanksgiving Dinner To-Go in Westchester

Our Westchester Home Design Awards event is June 26!

Our Wine & Food Festival returns June 4-9!

Our Wunderkinds event takes place on May 23!

Our Best of Business Ballot is open through May 15!

Our Healthcare Heroes Awards event takes place on May 9!

Our Westchester Home Builders Awards take place on April 4!

Our Diversity, Equity & Inclusion Forum is March 14!

Unveiled: A Boutique Bridal Brunch is February 25!

Our Best of Westchester Elimination Ballot is open through March 6!

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.