Sour Cream Topped Cheesecake

This sour cream topped cheesecake is everything you imagine a dessert to be. Creamy. Rich. Delicious. It is the perfect ending to a great meal!

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
  • 3 Tbsp. butter or margarine, melted
  • 1 cup plus 2 Tbsp. sugar, divided
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • 1 tsp. zest and 1 Tbsp. juice from 1 lemon
  • 1½ tsp. vanilla, divided
  • 3 egg s
  • 1½ cups sour cream

Nutrition facts

Recipe Tips


Heat oven to 325°F.


Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.


Beat cream cheese, lemon zest and lemon juice with 1/2 tsp. vanilla and 3/4 cup of the remaining sugar in large bowl 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 of cheesecake is almost set.


Mix sour cream with the 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 cheesecake 4 hours.