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.
Servings: 8 9-inch pie
Calories: 438kcal
Ingredients
Graham Cracker Crust and topping
- 1 1/4 cups graham cracker crumbs 36 individual crackers, or 9 sheets
- 2 tablespoons confectioner’s sugar powdered sugar
- 5 tablespoons salted butter melted
Cream Cheese Layer
- 12.5 ounce cream cheese at room temperature
- 2 1/2 tablespoons granulated sugar
- 2 large eggs
Sour Cream Layer
- 1 1/4 cups sour cream
- 125 grams 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.
Nutrition
Calories: 438kcal | Carbohydrates: 35g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 131mg | Sodium: 311mg | Potassium: 147mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 1105IU | Vitamin C: 0.3mg | Calcium: 99mg | Iron: 1mg