Description
A rich and tangy cheesecake topped with a creamy sour cream layer, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp sugar (for crust)
- 24 ounces full-fat cream cheese
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 tsp vanilla extract (for filling)
- 1 cup sour cream (for topping)
- 2 tbsp sugar (for topping)
- 1 tsp vanilla extract (for topping)
Instructions
- Press the graham cracker crumbs mixed with melted butter and 2 tbsp of sugar into a 9-inch springform pan and chill.
- Beat the cream cheese until silky, then add sugar, flour, eggs (one at a time), sour cream, and vanilla. Mix until smooth.
- Pour the filling into the chilled crust, place the pan in a larger roasting pan, and add hot water halfway up the springform side.
- Bake at 325°F for 50–60 minutes until the center jiggles slightly. Cool for 15 minutes.
- Spread the sour cream topping mixture (1 cup sour cream, 2 tbsp sugar, and 1 tsp vanilla) on top and bake for an additional 8–10 minutes.
- Cool completely and refrigerate for at least 6 hours or overnight before serving.
Notes
Keep the cheesecake refrigerated in an airtight container and consume within 5 days. For best flavor, prepare a day in advance.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg