There’s nothing quite like the indulgent, creamy goodness of a homemade cheesecake. And when it comes to this classic dessert, Aunt DeeDee’s Cheesecake with Sour Cream Topping is simply divine. With a buttery, slightly crunchy graham cracker crust and an ultra-smooth filling that’s perfectly baked in a pie dish, this cheesecake is a dream come true for any dessert lover. And the best part? You don’t even need to bother with a water bath. In this blog post, we’ll dive into the details of Aunt Dee-Dee’s cheesecake recipe and show you just how easy it is to make this irresistible treat in your own kitchen.
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Sour Cream Cheesecake
There are plenty of reasons why you’ll fall in love with Aunt DeeDee’s Baked Cheesecake recipe:
- The flavor and texture are simply irresistible. The creamy, smooth filling has just the right amount of tanginess and moisture from the sour cream topping, while the sweet, nutty, buttery graham cracker crust – and topping – perfectly complement the filling and add a delightful crunch to every bite.
- No springform pan or water bath needed. This dessert is really more of a cheesecake “pie” since it’s baked in a pie pan, making it easier and less time consuming to prepare.
- Unique technique of freezing the cheesecake, then thawing it before serving, which results in an even creamier texture. According to a former employee of the company that makes their cakes, this extra step is the secret behind the incredibly popular Neiman Marcus cheesecakes.
- Because you freeze it, it’s easy to make this cheesecake ahead of time and store it in the freezer for up to 1 month. This makes it a great option for meal planning or for when you want to have a dessert on hand for unexpected guests.
- The recipe’s versatility makes it an excellent base for a wide range of toppings – fresh berries, caramel sauce, chocolate sauce, etc. You can easily create a dessert tailored to your and your family’s tastes.
- This cheesecake’s versatility also makes it a perfect dessert for virtually any occasion, from a casual weeknight dinner to a fancy dinner party. Your guests will be impressed by the delicious flavors and beautiful presentation. All in all, this cheesecake is a true crowd-pleaser that’s sure to become a new favorite in your dessert repertoire.
Baked Cheesecake Ingredients
Here’s what you’ll need to make this recipe (quantities are provided in the recipe card below):
Graham Cracker Crust and Topping
- Graham cracker crumbs – purchased is okay, but I prefer homemade – see directions below
- Confectioner’s (powdered) sugar
- Salted butter – can use unsalted, but I like the extra pop of flavor in the salted
Cream Cheese Layer
- Block cream cheese – don’t use low-fat or tub versions
- Granulated sugar
- Large eggs
Sour Cream Layer
- Sour cream – not light
- Granulated sugar
- Vanilla extract
How to make Cheesecake with Sour Cream
Here’s an overview of how to put this delectable dessert together:
- Prep ingredients and oven.
Bring all ingredients to room temperature. Preheat oven to 350 degrees.
- Make graham cracker crust and topping; bake.
In a medium mixing bowl, whisk together cracker crumbs and confectioners sugar. Stir in melted butter. Set aside 1/4 cup (for topping). Firmly press the remaining crumb mixture into the bottom of one 9-inch pie pan. Bake crust for 8 minutes. Remove and set aside; leave the oven on.
- Add cream cheese layer; bake.
Using an electric mixer with the paddle attachment, beat cream cheese until soft. Add granulated sugar; mix well. Add eggs, one at a time, scraping the sides of the bowl after each addition. Process just until blended and smooth (don’t overmix). Spoon (or pour) into the pie crust; smooth the top. Bake for 15 minutes or just until set (not jiggly). - Add sour cream layer.
While the cream cheese layer is baking: in a medium mixing bowl, stir together sour cream, granulated sugar and vanilla. When the cream cheese layer is done, open the oven, pull out the rack with the cake, and carefully spoon the sour cream mixture evenly on top of cheesecake, in a circular pattern from the outside in; smooth the top.
- Finish baking.
Bake for another 20 to 25 minutes or until set. When you gently shake the pan (or the rack it’s baking on), the cheesecake should be slightly jiggly in the middle, but not around the outside. If the filling is sloshy, it’s not done.
- Add crumb topping; cool.
Remove from oven, place on a wire rack, and immediately sprinkle the reserved crumb mixture evenly on top of cake. Cool.
- Refrigerate, then freeze.
Wrap well with plastic wrap, then foil, and refrigerate. When cold, freeze for at least 24 hours and up to 1 month. Thaw and serve at room temperature.
How to Make Graham Cracker Crumbs
To make graham cracker crumbs for this recipe, place 36 individual crackers (or 9 sheets of 4 crackers each) in the bowl of a food processor fitted with the metal blade (can also use a blender). Process until the crackers are finely ground into crumbs.
How to Cut Cheesecake
Cutting cheesecake into individual serving pieces can be messy. Here’s the method I’ve found results in clean cuts:
- Place water in a tall drinking glass. Have paper towels handy.
- Dip your sharp (not serrated) knife in the water; lightly wipe off excess water with a paper towel (so the knife is damp but not wet). Slowly and firmly cut from the outside edge of the cheesecake to the middle. Make sure to press down to cut through the crust.
- Using a paper towel, wipe off any food stuck to the knife. Dip knife into water and lightly wipe off excess water. Continue cutting, wiping, dipping, etc. until all pieces are cut.
- Carefully place a triangular-shaped pie server in between the edge of the pie pan and the crust of the cheesecake. Pressing against the pan, gently slide the server under one piece of cake. Lift up and remove. (It’s much easier after the first piece is removed!)
I also think it’s best to slice cheesecake when cold.
How to Serve Baked Cheesecake
My favorite way to serve this cheesecake is with sliced strawberries arranged on top. Here’s how to slice the strawberries:
- Cut off strawberry tops.
- Place the cut side down (and pointy end up) of a strawberry on a cutting board; slice vertically into 1/4-inch pieces.
- Place on a paper towel to remove excess moisture before putting on cheesecake.
Other Cheesecake Toppings
Here are some other topping ideas that pair perfectly with these cheesecake:
- Blueberry Balsamic Sauce
- Strawberry Topping
- Strawberry-Currant Sauce
- Raspberry Sauce
- Purchased caramel sauce
- Your favorite chocolate sauce
- A mixture of fresh blueberries and raspberries
- Crushed or chopped chocolate candy – like Heath Bars, Snickers, Butterfingers, etc.
Storing Baked Cheesecake
Wrap cooked and cooled cheesecake well with plastic wrap, then foil, and refrigerate. When cold, freeze for at least 24 hours and up to 1 month. Thaw and serve at room temperature.
Sour Cream Cheesecake FAQs
Per the FDA, cheesecake can safely sit at room temperature for up to 2 hours.
Well wrapped, cheesecake will last up to 4 days in the refrigerator but I think it tastes best within 2 days.
When baked in a pie pan, like in this recipe, a cheesecake could be considered a pie.
Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.
Cheesecake cracks when overcooked. Make sure to remove it from the oven when it’s slightly jiggly in the middle, and set around the outside. If the filling is sloshy, it’s not done. The good news with Aunt DeeDee’s recipe is the graham cracker topping is added after baking, so it can hide any cracks!
Aunt DeeDees’s Sour Cream Cheesecake
There’s nothing quite like the indulgent, creamy goodness of a homemade cheesecake. And when it comes to this classic dessert, Aunt Dee-Dee’s Cheesecake with Sour Cream Topping is simply divine. With a buttery, slightly crunchy graham cracker crust and an ultra-smooth filling that’s perfectly baked in a pie dish, this cheesecake is a dream come true for any dessert lover. And the best part? You don’t even need to bother with a water bath.
- Yield: 1 9-inch pie 1x
Ingredients
Graham Cracker Crust and topping
- 1 1/4 cups graham cracker crumbs (36 individual crackers, or 9 sheets)
- 2 tablespoons confectioner’s (powdered) sugar
- 5 tablespoons salted butter, melted
Cream Cheese Layer
- 1 1/4 packages (10 ounces) block cream cheese, at room temperature
- 2 1/2 tablespoons granulated sugar
- 2 large eggs
Sour Cream Layer
- 1 1/4 cups sour cream
- 1/2 cup + 2 tablespoons granulated sugar
- 3/4 teaspoon vanilla extract
Instructions
Bring all ingredients to room temperature. Preheat oven to 350 degrees.
Graham Cracker Crust and Topping
- In a medium mixing bowl, whisk together cracker crumbs and confectioners sugar. Stir in melted butter. Set aside 1/4 cup.
- Firmly press the remaining crumb mixture into the bottom of one 9-inch pie pan. Bake crust for 8 minutes. Remove and set aside; leave the oven on.
Cream Cheese Layer
- Using an electric mixer with the paddle attachment, beat the cream cheese until soft.
- Add the granulated sugar; mix well.
- Add eggs, one at a time, scraping the sides of the bowl after each addition. Process just until blended (don’t overmix).
- Spoon (or pour) into the pie crust; smooth the top. Bake for 15 minutes or just until set (not jiggly).
Sour Cream Layer
- While the cream cheese layer is baking: in a medium mixing bowl, stir together sour cream, granulated sugar and vanilla. Set aside.
- When the cream cheese layer is done, open the oven, pull out the rack with the cakes, and spoon the sour cream mixture evenly on top of cheesecake, in a circular pattern from the outside in; smooth the top.
- Bake for another 20 to 25 minutes or until set. When you gently shake the pan (or the rack it’s baking on), the cheesecake should be slightly jiggly in the middle, but not around the outside. If the filling is sloshy, it’s not done.
- Remove from oven, place on a wire rack, and immediately sprinkle the reserved crumb mixture evenly on top of cake. Cool.
- Wrap well with plastic wrap, then foil, and refrigerate. When cold, freeze for at least 24 hours. Thaw and serve at room temperature
Notes
Make ahead: Cheesecake can be made up to 1 month ahead and kept frozen. Thaw and serve at room temperature.
- Category: dessert, make ahead
- Method: Bake
- Cuisine: American
