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Homemade Sour Cream Cheesecake photo

Sour Cream Cheesecake

This Sour Cream Cheesecake is rich, creamy, and tangy with a buttery graham cracker crust — perfect for any occasion or celebration!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 2 1/2 tablespoons granulated sugar
  • 7 tablespoons unsalted butter melted
For the Filling:
  • 32 ounces cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 2/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs slightly beaten at room temperature
Optional:
  • Fresh fruit for serving (optional, e.g., berries, sliced peaches, pomegranate seeds)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Aluminum foil
  • Large roasting pan or baking dish

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 2 1/2 tablespoons granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crust evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to firmly compact the crust. Bake for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Add the sour cream, vanilla extract, and salt; mix until fully combined. Gradually add the eggs, one at a time, beating gently after each addition. Be careful not to overmix, as this can incorporate too much air and cause cracks in the cheesecake.
Bake the Cheesecake
  1. Pour the filling over the cooled crust and smooth the top with a spatula. Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from seeping in. Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for about 55-65 minutes, or until the edges are set but the center still jiggles slightly.
Cool and Chill
  1. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling prevents cracks. Remove the cheesecake from the water bath and foil, then refrigerate for at least 4 hours or overnight until fully set.
Serve
  1. Release the springform pan sides and transfer the cheesecake to a serving plate. Top with fresh fruit if desired, such as a vibrant medley of berries or a few slices of juicy peaches. For a special touch, try pairing it with a luscious sauce or glaze.

Notes

  • Use a water bath during baking to keep the cheesecake moist and prevent cracks.
  • Allow cream cheese and eggs to come to room temperature for a smooth, lump-free filling.
  • Do not overmix the batter to avoid incorporating too much air and cracking.
  • Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months.
  • Top with seasonal fruits or sauces to customize flavors and presentation.