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Sour Cream Cheesecake | Magnolia Days

Sour Cream Cheesecake

Sour Cream Cheesecake is a silky smooth, rich, creamy, decadent, and classic dessert. Serve it plain, with fruit, or your favorite topping.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 12 to 16 servings
Author Renee Dobbs


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup finely chopped pecans
  • 1/2 teaspoon cinnamon
  • 5 tablespoons unsalted butter melted

For the filling:

  • 16 ounces cream cheese at room temperature
  • 1 cup granulated sugar
  • 3 eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 24 ounces sour cream


For the crust:

  1. Pre-heat oven to 375°F.
  2. Stir together graham cracker crumbs, pecans, and cinnamon in a medium bowl. Add melted butter and stir to combine (crumbs will be moistened).
  3. Press mixture firmly in the bottom and about halfway up the sides of a 9-inch springform pan.

For the filling:

  1. Place filling ingredients into the bowl of a food processor fitted with a knife blade. Add them to the bowl in the order listed starting with cream cheese and ending with sour cream. Process until smooth.
  2. Pour filling into crust. Bake at 375°F for 35 minutes.
  3. Turn off the oven. Do not open oven door for 20 minutes.
  4. Open oven door slightly (about 2 inches). Let cheesecake remain in the oven with the oven door slightly open for 10 minutes.
  5. Remove cheesecake from oven and place on a wire rack. Run a thin knife between pan and crust.
  6. Cool cheesecake in the pan to room temperature then chill overnight. Run a thin knife again between pan and crust before removing side of pan and serving.
  7. Keep cheesecake covered and chilled when not serving.

Recipe Notes

Time stated does not include time for cooling and chilling cheesecake.