| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 25 min |
| Cook: | 1 hr 5 min |
| Yield: | 12 Servings |
Ingredients
- 1-1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 1 cup sugar, divided
- 2 eggs, beaten
- 16 ounces cream cheese, softened
- 1 dash salt
- 1-1/2 teaspoons vanilla, divided
- 1 cup Daisy Brand Sour Cream
Instructions
- 1.Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
- 2.Press into the bottom of a 9-inch spring-form pan.
- 3.Refrigerate the crust while making the filling.
- 4.Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs, and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
- 5.Pour the filling into the spring-form pan over the graham cracker crumb crust.
- 6.Bake at 350°F for 25 minutes.
- 7.Cool 30 minutes before adding the sour cream topping.
- 8.Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake.
- 9.Bake for 10 more minutes at 350°F. Cool to room temperature and then place in refrigerator to chill before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 310 |
| Total Fat | 23 g |
| Saturated Fat | 13 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 0 g |
| Sugar | 19 g |
| Protein | 4 g |
| Cholesterol | 88 mg |
| Sodium | 215 mg |
Reviews
Huh? There’s no way you just cook for 1/2 hour before letting it cool for 1/2 hour and adding your topping! It was wobbly and the topping melted right in! Maybe you cook for an hour+? So sad!
This is a fantastic recipe, but please don’t try with a regular Pillsbury frozen dough crust as I’m pretty sure there’s not gonna be room for the topping. It is still cooling but I might have to just bake it 10 more minutes with another pan for the topping. That is a me mistake as I prefer no crust over graham.
I’ve made this recipe 3 times and it’s perfect every time!! This is a great recipe thank you!
Exactly what I grew up with. Glad to have it all on one page now instead of penciled notes everywhere!
I use Nilla Vanilla wafers (about 40) for the pie crust and follow the rest of this recipe to a tee. Excellent Family Favorite!!! Freezes well too.
Excellent cheesecake. Omitted the sugar in the crust. Totally unnecessary and used close to 1/2 cup of melted butter. 1/4 was not enough. I also used less sugar in the filling. I sprinkled chopped pecans and mini semi sweet chocolate chips on the edge. Looked beautiful. Will definitely make it again:
I have been making cheesecakes for years. Was looking for a new recipe to include sour cream. This recipe has to be the easiest I have ever made as well as the most delicious! Highly recommend you try this recipe. Also the cheesecake is not heavy. I added fresh strawberries on top after it was refrigerated.