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 Time15minutes
Cook Time1hour5minutes
Total Time1hour20minutes
Servings12to 16 servings
AuthorRenee Dobbs
Ingredients
For the crust:
1 1/2cupsgraham cracker crumbs
1/4cupfinely chopped pecans
1/2teaspooncinnamon
5tablespoonsunsalted buttermelted
For the filling:
16ouncescream cheeseat room temperature
1cupgranulated sugar
3eggsat room temperature
2teaspoonsvanilla extract
1/2teaspoonalmond extract
1/4teaspoonsalt
24ouncessour cream
Instructions
For the crust:
Pre-heat oven to 375°F.
Stir together graham cracker crumbs, pecans, and cinnamon in a medium bowl. Add melted butter and stir to combine (crumbs will be moistened).
Press mixture firmly in the bottom and about halfway up the sides of a 9-inch springform pan.
For the filling:
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.
Pour filling into crust. Bake at 375°F for 35 minutes.
Turn off the oven. Do not open oven door for 20 minutes.
Open oven door slightly (about 2 inches). Let cheesecake remain in the oven with the oven door slightly open for 10 minutes.
Remove cheesecake from oven and place on a wire rack. Run a thin knife between pan and crust.
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.
Keep cheesecake covered and chilled when not serving.
Recipe Notes
Time stated does not include time for cooling and chilling cheesecake.