Sour Cream-Topped Cheesecake

181  Ratings
  • 25 min prep
  • 5 hr 35 min total
  • Makes 16 servings.


Sour Cream-Topped Cheesecake Recipe

Ingredients

  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 1 cup plus 2 Tbsp. sugar, divided
  • 3 Tbsp. butter or margarine, melted
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • 1 tsp. zest and 1 Tbsp. juice from 1 lemon
  • 1-1/2 tsp. vanilla, divided
  • 3 eggs
  • 1-1/2 cups sour cream

Instructions

  • Heat  oven to 325°F.
  • Mix  graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat  cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake  55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Recipe Tips

Size-WiseEnjoy a serving of this rich and indulgent treat on special occasions. It's sure to be a hit with your guests!

How to Soften Cream CheesePlace completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.

NoteIf using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 310 
    • Total fat 22 g
    • Saturated fat 14 g
    • Cholesterol 105 mg
    • Sodium 250 mg
    • Carbohydrate 22 g
    • Dietary fiber 0 g
    • Total sugars 17 g
    •     Includes added sugars n/a
    • Protein 5 g
    • Vitamin A 15 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 2 %DV
    • Potassium n/a
      • n/a indicates that data is not available

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