Sour Cream Cheesecake with Sour Cream Topping
This sour cream cheesecake with sour cream topping is your classic cheesecake topped with a slightly sweet and tangy sour cream topping. It’s perfectly sweet with a rich and creamy texture and a thick graham cracker crust. If you love cheesecake this is a recipe that you’ll want to make again and again for the holidays or special weeknight meals! If you love cheesecake, check out these Strawberry Cheesecake Bars next!
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Sour cream is one of the main ingredients of this recipe. It’s used both in the actual cheesecake as well as the topping. I love how it gives the cheesecake filling a lighter texture while giving a slightly tangy flavor. It isn’t overly rich, tangy, or sweet, it’s simply perfect.
I don’t know anyone who loves cheesecake as much as my Dad. I grew up eating storebought cheesecakes for every holiday and it was always my favorite dessert for New Year’s. This recipe is so much better than storebought and it’s always gone so quickly!
You can serve as is or with a strawberry or raspberry sauce, fresh-cut fruit, or homemade whipped cream. No matter what this easy sour cream cheesecake recipe will be a hit at your next gathering or holiday party!
I have instructions down below to help you achieve a crack-free cheesecake but if by chance you end up with a dreaded crack(it happens to the best of us) it’s totally fine because the sour cream topping will completely cover everything up! #winwin
Why use a water bath?
Water baths can be the plague of making homemade cheesecake, so why do we need them? By using the water bath method it allows the cheesecake to cook more slowly in a moist environment. It keeps the bottom of the cheesecake from burning in the oven and the top doesn’t brown quite as quickly. You are left with a smoother and richer cheesecake that isn’t hard or as dense.
It is an extra step to cook your cheesecake using a water bath but it’s worth it! It’s easier to place your springform pan into the baking pan first. Place both pans into the oven, then pour in the hot water.
The best way to keep your cheesecake crust dry is to ditch the aluminum foil and use a silicone sleeve designed for springform pans. It slips right on and you don’t have to worry about water ruining your graham cracker crust and your hard work.
Recipe Ingredients
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Sour cream – the star of the show! For this classic cheesecake, I added sour cream to the batter in addition to it being used for the cheesecake topping. I love how light it makes the final cheesecake and it gives a slightly tangy flavor too!
- Cream cheese – Another very important ingredient. Make sure to use full-fat bricks of cream cheese so that your final cake will have the right amount of richness and flavor.
- Lemon (optional) – I love lemon in cheesecake but you don’t have to add it. It gives the cheesecake a lovely tangy flavor in addition to the sour cream. You can use lemon juice or zest. If you are using zest make sure to a microplane so that the pieces of zest are really small.
- Vanilla bean paste – I prefer vanilla bean paste over vanilla extract in cheesecake because it gives a whole other level of deliciousness! It gives a stronger and richer vanilla flavor that isn’t achieved with regular vanilla extract.
- Eggs – gives structure to the cake. Make sure they are at room temperature as well, so they will mix more easily with the other ingredients.
- Sugar – Granulated sugar is used in the cheesecake for sweetness and powdered sugar is used in the sour cream topping. Powdered sugar will mix and dissolve more easily into the sour cream than granulated sugar will.
- Graham cracker crust ingredients – graham crackers (I’m using bunny graham crackers but regular graham crackers are fine as well), butter, and a bit more sugar.
- Sour cream topping – sour cream, sugar, and more vanilla. Just a bit of sugar is used so that you can still taste the tangy sour cream without it being too overpowering.
Frequently Asked Questions —
It gives the cheesecake a tangy flavor and takes down the richness of the cream cheese. The texture is lighter and not as dense and heavy.
Yes, especially if you are using a stand mixer. The eggs should only be mixed until just combined otherwise they will add too much air into the batter causing it to crack and not be as dense.
Cheesecake is done when the edges are set, very lightly brown and the center still jiggles when gently shakened. It might look underdone but it will continue to cook as it cools.
Looking For More Recipes?
- Strawberry Cheesecake Bars
- Blackberry Cheesecake
- Banana Bread Bundt Cake with Cream Cheese Frosting
- Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
- Chocolate Cupcakes
- Bakery-Style Strawberry Muffins
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Sour Cream Cheesecake with Sour Cream Topping
Equipment
- Stand mixer fitted with paddle attachment or large mixing bowl and hand mixer
- 9.5-inch springform pan
- Silicone spatula
- Microplane for grating lemon zest
- Medium-sized bowls
- Sifter
- Large baking pan (10x15inch 4.5qt) for water bath
- Silicone pan protector for spring form pan or aluminum foil
Ingredients
Graham Cracker Crust
- 8 ounces graham crackers 1 ½ cups crushed
- 5 tablespoons unsalted butter melted
- 1 tablespoon cane sugar
- 1 pinch salt
Cheesecake Filling
- 2 (8 ounce) packages of full-fat cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 cup full-fat sour cream room temperature
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 2 teaspoons lemon juice or zest of half a lemon, optional
- ⅛ teaspoon salt
- 2 large eggs room temperature
- 4 cups hot water for the water bath
Sour Cream Topping
- 1 cup full-fat sour cream
- ¼ cup powdered sugar sifted
- 1 teaspoon vanilla bean paste or pure vanilla extract
Optional Cheesecake Topping
- Whipped Cream
- Strawberry sauce
- Fresh fruit
Instructions
For the Graham Cracker Crust:
- Preheat the oven to 350 degrees F.
- In a food processor pulse the graham crackers until finely ground. 8 ounces graham crackers
- Into a medium-sized bowl, add the crushed graham crackers, melted butter, granulated sugar, and salt. Mix until the texture is like wet sand. Add the cracker mixture to a springform pan. Firmly pressing it evenly into the pan. I used a cup to do this. 5 tablespoons unsalted butter 1 tablespoon cane sugar 1 pinch salt
- Bake the crust for 5 minutes or until lightly golden brown. Try not to overbake the crust because it will cook later with the filling. Set aside to cool then place the silicone sleeve around the pan. Set aside.
- If using aluminum foil instead of the silicone sleeve: Take two large sheets of aluminum foil (several inches wider than your pan), arrange it into an X, then place the springform pan in the middle. Wrap the aluminum foil around the pan so that water cannot get into the pan. Set aside and allow the crust to cool.
For the Cheesecake Filling:
- In a stand mixer, mix on low speed the softened cream cheese until light and fluffy, then add in the sugar. 2 (8 ounce) packages of full-fat cream cheese 1 cup granulated sugar
- Next add in the sour cream, vanilla extract, lemon zest or juice, if using, and salt, mix until combined. Scrape down the side of the bowl and paddle. 1 cup full-fat sour cream 2 teaspoons vanilla bean paste 2 teaspoons lemon juice ⅛ teaspoon salt
- Lastly, add in eggs one at a time until just combined and smooth. 2 large eggs
- Pour the filling into the prepared springform pan. Spreading it out evenly.
Bake in Water Bath:
- Put the springform pan into the baking dish and into the oven. Fill the baking dish with hot water 1 – 2 inches up the side of the springform pan. 4 cups hot water
- Bake the cheesecake for about 30 minutes or until the edges are set and very lightly golden brown and the center jiggles when gently shaken.
- Turn off the oven, crack the oven door 2 – 3 inches wide then allow the cheesecake to cool inside the turned off oven for at least 30 minutes – 1 hour.
- Remove the cheesecake from the oven and the water bath then allow it to cool to room temperature on a wire rack. This slow cooling process allows the cheesecake to finish cooking evenly without cracking.
- Cover the cheesecake with plastic wrap then chill it completely in the fridge for at least 4 hours, ideally overnight. Don’t refrigerate until the cheesecake has reached room temperature.
For the Sour Cream Topping:
- After the cheesecake is chilled, add to a medium-sized mixing bowl add sour cream, sifted powdered sugar, and vanilla bean paste or extract. Stir to combine then spoon it over the whole cheesecake spreading it out evenly. 1 cup full-fat sour cream ¼ cup powdered sugar 1 teaspoon vanilla bean paste
- When ready to serve, run your knife under hot water, wipe dry then cut cheesecake. Make sure to run the knife under hot water after each cut to achieve clean slices.
- Serve cheesecake as is or your choice of toppings. Enjoy!
Notes
How To Store/ Make Ahead
- Store: Covered in the fridge for up to 5 days.
- Freezing: Place whole cheesecake into the freezer so it can be firm, about 30 minutes, slice into desired slices, then wrap individually in plastic wrap. Place slices in a freezer-safe bag or container. Cheesecake will be good for several weeks.
- Thaw: in the fridge or slightly on the counter, serve and enjoy!
Tips and Tricks
- Make sure the eggs and but especially the cream cheese is at room temperature before trying to mix it with the other ingredients. If the cream cheese isn’t soft you’ll end up with little chunks of cream cheese all throughout your cheesecake, which isn’t what we want!
- Rinse your knife under hot water then wipe dry before each cut. This helps to achieve clean slices of cheesecake.
- Make sure the cheesecake is fully cooled/barely warm before placing it into the fridge because drastic temperature changes can cause cracking. It will continue to cook even after the oven timer beeps so this is an important step!
- After pouring the batter into the springform pan, firmly tap the cheesecake on the counter to get rid of any air pockets, which can cause the cheesecake to crack.
- Try not to overmix the batter. This can bring too much air into the batter causing it the crack and cook unevenly. After the eggs are added only mix until everything is just combined.
- Baking your cheesecake with a water bath can be tricky because the water(most of the time) gets in between the layers of aluminum foil. For this reason, I prefer baking the cheesecake using a silicone pan protector. It fits right over the springform pan so there’s no way for water to get under the pan and make the crust soggy. #winning!
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
