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Sour Cream Cheesecake- A creamy (and simple!) cheesecake with a graham cracker crust and sour cream topping. 

My dad's birthday was just last week.  He would have been 90 years old! 🥳 All through my childhood, my mom made this cheesecake for his birthday.  She made it in a giant sheet pan (there were 7 of us eating it).  I cut it back and make it in my 9 x 9 pan.   It's still just as yummy!

Ingredients Needed

• Graham cracker crumbs
• Sugar (both white and brown)
• Butter
• Eggs
• Vanilla
• Cream cheese
• Sour cream

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Can I Use Low Fat Cream Cheese Instead?

Yes.  If desired, you can use a low fat (Neufchatel) version or even, a fat free version cream cheese for this.  

What About a Dairy Free or Plant Based Cream Cheese?

Honestly, I don't know.  I have eaten dairy free cream cheese on my bagels, but, have never tried it with a baked cheesecake.  Although, I made no bake mini cheesecakes and it worked great.  So, I am assuming it will work, but, don't want to say for certain.  If you try it, please let me know your results!

Can I Use Low Fat Sour Cream or Plain Greek Yogurt?

Yes.  I have used both on this cheesecake and they both worked. 

Storage

Keep any leftover cheesecake in a covered dish in the refrigerator.  It is best eaten with a week. 

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Sour Cream Cheesecake

By Erin | Category: Dessert, Cake (American)

A creamy (and simple!) cheesecake with a graham cracker crust and sour cream topping.

Prep Time:
35 mins

Cook Time:
40 mins

Total Time:
3 hrs 35 mins

Yield:
12-15 slices

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/3 cup butter, melted
• 2- 8 oz blocks cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup sour cream
• 2 TBSP sugar

Instructions

1. Preheat oven to 325 degrees. Grease a 9 x 9 baking pan or line with parchment paper.
2. Add ingredients for crust into a bowl and mix well with a fork until crumbs form. Press firmly into the bottom of prepared pan.
3. Make the cheesecake: In a mixing bowl, beat cream cheese and sugar until fluffy. Add in eggs and vanilla and beat until combined. Spread batter evenly over the crust.
4. Bake for 30 minutes. While baking, mix sour cream and sugar for the sour cream topping until well blended.
5. After 30 minutes of baking, remove the cheesecake. Carefully spread the sour cream mixture on top. Place back in the oven for an additional 10 minutes or until set.
6. Once done, let cheesecake sit at room temperature for 20 minutes. Then, refrigerate for at least 2 hours before serving.

Nutrition Facts (Per Serving): Calories: 219 Fat: 13g Carbs: 24g Protein: 3g Sodium: 162mg