5 from 15 votes
Sour Cream Topped Cheesecake
This cheesecake features a graham cracker crust topped with a creamy filling made from cream cheese, sour cream, eggs, and a touch of flour. After baking in a water bath to ensure a smooth texture, it is finished with a tangy sour cream topping folded gently with whipped cream for added lightness. This dessert balances richness and subtle tartness, offering a velvety texture that pairs well with fresh fruit or a drizzle of fruit sauce.
Prep Time
15 mins
Cook Time
2 hrs
Total Time
10 hrs 15 mins
Servings:
12
Servings
Calories:
435 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs , 12 full crackers
- 1/3 cup sugar
- 6 tablespoons butter melted, unsalted
Cheesecake:
- 24 ounces cream cheese , softened
- 1 1/4 cups sugar
- 3/4 cup milk whole
- 3 large egg
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 3 tablespoons flour
Sour Cream Topping:
- 1/2 cup sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream , whipped to soft peaks
Instructions
Graham Cracker Crust:
- Mix the graham cracker crumbs, 1/3 cup sugar, and 6 tablespoons melted butter and press into the bottom of the springform pan and 1 inch up the sides.
Cup of Yum
Sour Cream Cheesecake Filling:
- Preheat oven to 350 degrees and wrap a 9" springform pan in a large piece of foil to protect from the water bath and a large pan of water you can set the springform pan in to bake.
- In a stand mixer beat the cream cheese and sugar then add in the milk until combined.
- Add in the eggs one at a time until fully combined then add in the sour cream, vanilla, and flour until combined before pouring into the springform pan.
- Pour filling into pan over the crust and spread evenly.
- Place the pan in the water bath and bake for 1 hour.
- Turn off the oven, open the door a couple of inches to let the heat out gently, and let it cool for 1 hour.
- Remove from oven, discard the foil.
Sour Cream Topping:
- Whisk together in a large bowl the sour cream, sugar, and vanilla.
- Fold in whipped cream.
- Spread sour cream mixture over the cheesecake and refrigerate overnight before serving.
Nutrition Information
Calories
435kcal
(22%)
Carbohydrates
44g
(15%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
120mg
(40%)
Sodium
384mg
(16%)
Potassium
243mg
(5%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
875IU
(18%)
Vitamin C
1mg
(1%)
Calcium
152mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Servings
Amount Per Serving
Calories 435
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 384mg | 16% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.