Best Sour Cream Cheesecake Recipes

EASY SOUR CREAM CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
• Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING

Steps:

• Make the crust:
• In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
• Make the filling:
• In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
• Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
• Make the topping:
• In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
• Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE)

Steps:

• Preheat oven to 350°F.
• Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
• Press into bottom of an 11 to 12-inch spring form pan.
• Bake for 5 minutes.
• Let cool; refrigerate until needed.
• Using an electric mixer, beat cream cheese at high speed until completely smooth.
• Add eggs one at a time, beating until smooth after each addition.
• Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
• Stir in lemon zest.
• Pour into crust; bake at 350°F for 35 minutes.
• Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
• Remove cake from oven, and gently spread sour cream mixture on top.
• Return to oven and bake for another 12 minutes.
• Cool on rack for 30 minutes.
• Refrigerate until topping is cool, but not completely chilled.
• Combine all glaze ingredients and blend until smooth.
• Bring to a boil, stirring constantly until thickened (3 minutes).
• Chill until cool, but not set.
• Spread on top of cheesecake.
• Chill overnight.

SOUR CREAM CHEESECAKE

Steps:

• Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
• In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
• In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
• In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
• Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
• When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
• To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

CHEESECAKE WITH SOUR CREAM AND FRESH STRAWBERRY TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir graham cracker crumbs and sugar together in a bowl. Mix in melted butter. Press mixture evenly into a 9-inch springform pan.
• Bake crust in the preheated oven for 10 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat cream cheese in a bowl with an electric mixer, gradually adding sugar, until fluffy. Add vanilla extract. Beat in eggs one at a time. Pour filling over the crust.
• Bake in the preheated oven for 1 hour. Remove from the oven and cool completely, 1 to 2 hours.
• Mix sour cream, sugar, and vanilla extract together to make the topping. Pour topping over the cooled cheesecake. Refrigerate cheesecake until completely chilled, about 3 hours.
• Top cheesecake with fresh strawberries right before serving.

NO-BAKE CHEESECAKE WITH SOUR CREAM

Steps:

• Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl. Fold in whipped topping. Spread into graham cracker crust. Refrigerate for at least 30 minutes before serving.

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.

PERFECT CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Combine graham cracker crumbs, sugar, ground almonds, and salt in a bowl. Drizzle melted butter and stir until evenly moistened. Press into the bottom and up the sides (as far as it'll go) of a lightly buttered 10-inch springform pan. Refrigerate for at least 1 hour to set.
• Preheat oven to 325 degrees F.
• In a large mixing bowl or the bowl of a stand mixer, combine cream cheese, 1 cup of sugar, and salt and beat until smooth. Add flour and egg yolks and mix thoroughly. Stir in sour cream, lemon juice, vanilla and nutmeg and beat until smooth.
• In a separate bowl, beat egg whites with remaining 1/4 cup sugar until it forms stiff peaks. Fold thoroughly into cream cheese mixture; no need to be terribly gentle with it, but you do want the whites to be evenly incorporated. Pour into chilled crust.
• Bake cheesecake for 1 hour 15 minutes or until top is puffed and lightly golden brown. There will be cracks, but that's what the sour cream topping is for. Without opening the oven door, turn the oven off, and let the cheesecake sit in the oven as it cools for 1 hour. Do not take the cheesecake immediately out of the hot oven or it will fall. After an hour, remove cheesecake and heat oven to 450 degrees.
• While the cheesecake is cooling, make the sour cream topping by whisking the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for an hour, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
• Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
• Refrigerate the cheesecake overnight to set. ***Don't put cheesecake in the fridge until it has cooled to room temperature.***.

CHEESECAKE CUPCAKES WITH SOUR CREAM TOPPING

Steps:

• Preheat oven to 350 degrees. Line four 12-cup cupcake tins with heavyweight aluminum liners, and spray with nonstick cooking spray.
• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
• In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
• Divide batter evenly among cupcake liners, 4 ounces per cupcake. Bake for 15 minutes.
• Cool slightly until cupcakes become concave. In a medium bowl, stir together sour cream, sugar, and vanilla to make the sour cream topping.
• Place a heaping tablespoon of topping in the center of each cupcake, and spread gently to edges of liner. Return to oven for 10 minutes.
• Cool to room temperature on a wire rack and chill in the refrigerator until cold, at least two hours. Add small bunches of currants for decoration if desired.

MINI CHEESECAKE CUPS WITH SOUR CREAM TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-cup muffin tin. Line the bottoms with parchment paper cut into circles.
• Mix graham cracker crumbs, butter, and sugar together in a small bowl. Distribute mixture evenly into the muffin cups and press firmly to form the crusts.
• Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.
• Meanwhile, beat cream cheese, sugar, egg, lemon juice, milk, flour, and vanilla extract together in a medium bowl until light and fluffy. Mix in egg; pour batter into the prepared muffin cups.
• Bake in the preheated oven for 15 minutes.
• Mix sour cream with sugar and vanilla extract in a small bowl. Top each cake with a small dollop of the mixture and continue baking until topping is set, about 10 minutes more.
• Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.

FAN FAVORITE TRIPLE BERRY CHEESECAKE CUPCAKES WITH SOUR CREAM GLAZE, MIXED BERRY COMPOTE, FRESH WHIPPED CREAM, GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 12 aluminum cupcake liners.
• For the graham cracker crust: Put the melted butter and graham crackers in a food processer. Blend until the graham crackers are crushed. Press 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner, making sure to pack it down. For the cheesecake cupcakes: In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down the sides as needed. In a large bowl, whisk together the sugar and flour. With the mixer on low speed, gradually add the sugar mixture to the cream cheese and mix until smooth. Add the sour cream and vanilla paste and mix until smooth. Add the egg, beating until just combined; do not over mix. Fill the cupcake liners three-quarters full. Bake for 15 minutes. Cool slightly until the cupcakes become concave.
• For the sour cream glaze: In a medium bowl, stir together the sour cream, sugar and vanilla paste. Place a heaping tablespoon of glaze in the center of each cupcake. Return to the oven for 10 minutes. Cool to room temperature on a wire rack, and then chill in the refrigerator until cold, at least 2 hours.
• To assemble: Pipe Fresh Whipped Cream around the rim of the cupcake leaving an empty space in the middle. Fill the empty space in the middle with Mixed Berry Compote.
• Using the bowl of an electric stand mixer fitted with whisk attachment, whip the heavy cream and sugar until soft peaks form. Put into a pastry bag fitted with a star tip.
• In medium saucepan over medium-high heat, bring the berries and sugar to a boil, stirring constantly until thick. Remove from the heat and chill until cold.

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Combine graham cracker crumbs and 1/4 cup white sugar in a bowl; stir in butter. Press crust onto the bottom and 1 1/2-inches up the side of prepared springform pan.
• Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.
• Meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. Stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. Gradually beat in evaporated milk and eggs until just blended; pour into crust. Place pan on a baking sheet.
• Bake in preheated oven until center is almost set, 55 to 60 minutes.
• Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Spread sour cream topping over cheesecake and bake 5 minutes longer. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight.
• Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.

SOUR CREAM CHEESECAKE

Steps:

• Arrange cake slices in two overlapping layers on the bottom and around the sides of a 10-in. springform pan; set aside. , In a bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until combined. Pour over cake slices. Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread sour cream over cheesecake; top with cherry pie filling.

SOUR CREAM CHEESECAKE CUPCAKES

Steps:

• Crust:.
• In a medium sized bowl pulverize the graham crackers.
• Stir the melted butter and 1/4 cup sugar into the crackers.
• Put a tablespoon of the mixture into each cupcake holder.
• Press firmly and evenly on the bottom.
• First Layer:.
• Combine cream cheese, eggs, 1/2 cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.
• Pour mixture into each cupcake holder, filling them about 2/3 of the way.
• Bake at 350 degrees Fahrenheit for 20 minutes.
• Second Layer:.
• Combine the sour cream and 1/3 cup sugar in a medium sized bowl and mix until smooth and creamy.
• Pour the mixture over the baked part, filling each cupcake holder completely.
• Bake at 350 degrees Fahrenheit for 8 minutes.
• Cool in the refrigerator until cupcakes become firm enough to stand alone when paper holder is peeled away.
• Berry Topping:.
• In a medium saucepan combine the frozen berries and corn starch.
• Bring to a boil mixing constantly.
• Simmer until the mixture becomes clear, stirring regularly.
• Cool to room teperature.
• Cover each cupcake with berries.
• ENJOY!

SOUR CREAM-RUM RAISIN CHEESECAKE

Steps:

• Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Mix crust ingredients. Press in bottom of pan. Bake 10 minutes. Cool 10 minutes. Reduce oven temperature to 325°F.
• In saucepan, bring raisins and 1/3 cup rum to simmer. Remove from heat; let stand 20 minutes. Drain. In large bowl, beat cream cheese and granulated sugar with mixer on medium until light and fluffy. Beat in eggs and sour cream until blended. Pour one-third of the batter over crust. Sprinkle half of the raisins. Repeat. Top with remaining batter. Bake 1 hour 15 minutes or until edges are set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open door 4 inches. Leave in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate at least 6 hours.
• Remove side of pan. Beat whipping cream and powdered sugar with mixer on high until stiff peaks form. Fold in 1/2 cup sour cream and 1 tablespoon rum. Spread over cheesecake.

SOUR CREAM CHEESECAKE WITH VANILLA BEAN

Steps:

• In a bowl stir together crushed wafers and cinnamon with a fork. Pour in butter, and stir until mixture is moist. Press mixture into a 9-inch springform pan, forming a crust just over 1 inch high around the sides. You might think you need more wafers, but you don't. Press patiently until a tight, thin layer forms. Chill until needed.
• Heat oven to 350 degrees with baking sheet on center rack. In an electric mixer, beat cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and beat until very smooth. Scrape bowl with a spatula to break up lumps. Pour into crust, and place on baking sheet. Bake 25 minutes.
• Meanwhile, blend sour cream with 3 tablespoons sugar. After 25 minutes, remove cake from oven, and let sit 5 minutes. Increase oven heat to 450 degrees. Gently spoon sour cream mixture on top, and spread evenly. Return cake to oven, and bake 7 minutes. Cool on a wire rack.

PUMPKIN CHEESECAKE WITH MARSHMALLOW-SOUR CREAM TOPPING AND GINGERSNAP CRUST

Steps:

• Crust:
• Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
• Filling:
• Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
• Topping:
• Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
• Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour. DO AHEAD: Cheesecake can be made 1 day ahead. Keep chilled.

PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING

Steps:

• Make the crust:.
• In a bowl combine the crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan.
• Chill the crust for 1 hour.
• Make the filling:.
• In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar.
• In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
• Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
• Make the topping:.
• In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
• Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.
• Let the cheesecake cool in the pan on a rack and chill it, covered, overnight.
• Remove the side of the pan and garnish the top of the cheesecake with the pecans.

SOUR CREAM CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
• To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.
• Place the dough in the pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and reduce the oven temperature to 325 degrees F.
• To make the batter: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese on the lowest speed just until smooth, no more than 30 seconds. Stop the mixer and scrape down the bowl and beater. Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape again. Add 1 cup of sour cream and mix only until it is absorbed, no more than 30 seconds. Repeat with the remaining sour cream. Add the eggs 1 at a time, mixing only until each is absorbed; stop and scrape after each addition. Beat in the vanilla extract.
• Wrap heavy-duty aluminum foil around the bottom of the springform pan so it comes at least 1 inch up the sides. Pour the batter into the pan. Place the pan in a jellyroll pan or roasting pan and pour warm water into the pan to a depth of 1/2-inch.
• Bake the cheesecake for about 55 minutes, or until it is lightly colored and firm except for the very center. Remove from the oven and lift the cheesecake out of the hot water. Remove the foil and let cool completely on a rack. Wrap the cheesecake and chill overnight.
• To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter.

LEMONY SOUR CREAM CHEESECAKE

Steps:

• 1.Heat the oven to 325°F.
• 2.Place a 13 x 9-inch baking pan half filled with water on the bottom rack of the oven.
• 3.In a medium mixing bowl, stir together the graham cracker crumbs, 1/4 cup sugar, lemon zest, and melted butter until well mixed.
• 4.Pat the crust mixture on the bottom and 1-inch up side of a 9-inch spring-form pan with a removable bottom.
• 5.Using heavy duty foil, wrap the bottom and sides of the cheesecake pan with foil; set aside.
• 6.In a large mixer bowl, beat together the cream cheese, 1 cup sour cream, 1 cup sugar, flour, vanilla, and salt at medium speed until smooth and creamy (1 to 2 minutes).
• 7.Add the eggs, one at a time, beating 10 to 15 seconds after each addition. Do not overbeat.
• 8.Add the lemon juice, beating on low speed, just until mixed (10 to 15 seconds).
• 9.Pour the batter into the prepared spring-form pan.
• 10.Place the cheesecake on the middle rack above the pan of water. Bake until the sides of the cheesecake are set and the center is jiggly, but not wet (50 to 60 minutes). DO NOT OVERBAKE or the cheesecake will crack.
• 11.Turn off the oven. Prop open the oven door with a wooden spoon. Leave the cheesecake in the oven for one hour.
• 12.Remove from the oven and carefully rim the sides of the pan to loosen the cheesecake.
• 13.In a small bowl, stir together ¾ cup sour cream and the remaining 1 tablespoon of sugar.
• 14.Spread the sour cream mixture on the top of the cheesecake.
• 15.Place in the refrigerator for 6 to 24 hours, until completely cooled.
• 16.Remove the sides of the spring-foam pan.
• 17.Cut the cheesecake into pieces and serve. Refrigerate leftovers.