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Classic Cheesecake with Sour Cream Topping

June 13, 2019 by Audra 73 Comments

This post was originally published on 6/15/2011. It has been updated with new text and pictures but this popular recipe is the same!

Earlier this week was my husband Andy’s birthday. In anticipation I asked him weeks ago what kind of birthday cake he wanted.

I had images of layers and fillings and frostings floating through my mind. I couldn’t wait to make him something elaborate and festive!

Andy, however, wanted a cheesecake. Not just any cheesecake, his Mom’s cheesecake.

Creamy and simple with a thick graham cracker crust. “Ok!” I said. “What flavor? Any toppings? Any sauces? Anything colorful and pretty and blog-worthy??” “No…..” He said, “I just want my Mom’s cheesecake!”

Sigh….the food blogger side of me was itching to add a beautiful flavor swirl or a fruit coulis on the side. But the wife side of me gave him what he wanted on his birthday. A simple creamy cheesecake with a thick graham cracker crust.

Now even though it was simple, this cheesecake was really pretty great. The crust was crisp and thick, the consistency of the cake was creamy and silky and the birthday boy was happy which is really all that matters.

I wasn’t even going to post it originally because it seemed to simple, but we all loved it so much I had to share the recipe with you. It is slightly adapted from his Mom’s recipe, but he said it tasted just as good so that made me happy. Enjoy!

PS: One of the best things about this cheesecake is that it is virtually “crack-proof.” You know those dreaded cracks that sometimes form on the top of cheesecake? Well even if that happens in this case, the sour cream topping smooths right over it and won’t crack with you bake it. Yay!

Classic Cheesecake with Sour Cream Topping

Classic Cheesecake with Sour Cream Topping

Ingredients

Crust:

  • 1½ cup crushed Graham Crackers (about half a box)
  • ¼ cup melted butter
  • ¼ cup sugar

Filling:

  • 2-8oz packages of cream cheese at room temperature
  • ½ cup sugar
  • 3 large eggs - at room temperature
  • 1 tsp. pure vanilla extract

Sour cream topping:

  • 1 pint sour cream
  • ¼ cup sugar
  • 1 tsp. pure vanilla extract

Instructions

  1. Crust- Preheat oven to 375. Put half of the box of Graham crackers into the bowl of a food processor fitted with a steel blade. Pulse until finely ground. Measure out 1½ cups into a medium sized bowl.
  2. Stir together the crumbs and the sugar, and then evenly pour the melted butter into the mixture. Stir using a fork until everything is evenly blended.
  3. Pour crust mixture into a 9 inch springform pan. Press it evenly around the bottom and and inch up the sides until an even layer is formed. (I used the bottom of a cup for this) Set aside.
  4. Filling: In a large bowl, mix the softened cream cheese and sugar together on medium to medium-high speed. Once fully combined, add the vanilla and one egg. Blend until smooth and fully incorporated. Scrape the bowl down from time to time to ensure everything is being mixed together. Add the remaining eggs, one at a time, mixing thoroughly each time. (Don't mix on high speed - this will incorporate too much air into the batter and the cheesecake won't be as dense once it bakes.)
  5. Pour mixture over the crust. Gently tap the pan to encourage any air bubbles to rise to the surface.
  6. Place the cheesecake into a preheated oven and bake for approximately 25 minutes, or until the center no longer jiggles when gently shaken. Once the first layer has baked, let it cool for at approximately 15 minutes. Increase the oven temperature to 450° F.

For the Sour Cream Topping:

  1. While the cheesecake is cooling, whisk the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
  2. Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
  3. Refrigerate the cheesecake overnight to set. *Don't put cheesecake in the fridge until it has cooled to room temperature.

Notes

Recipe adapted from Andy's Mom!

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Filed Under: Cake, Cheesecake, Dessert, Recipes Tagged With: Cream Cheese

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Comments

  1. Cupcake Crazy Gem says

    June 15, 2011 at 11:16 am

    This post made me laugh! my husband is exactly the same. I always dream up extravagant cakes for him months in advance and when it comes around to it he just wants a chocolate cake with smarties on (like m&m’s)!! I’m sure your boyfriend was more than happy with it though, even if your food blogging self wasn’t happy posting it! I think it looks great!

    Reply
  2. yasmeen says

    June 15, 2011 at 12:39 pm

    just what a cheesecake should look like! dense and creamy. i’m sure your man was delighted :)

    Reply
  3. Kate from Scratch says

    June 15, 2011 at 12:42 pm

    Aww, isn’t that always the way? Now imagine you have not just the grown boy “mom’s cheesecake” factor….but then ..a 4 year old and one year old too. lol! Welcome to my world.

    I rarely make what I want to make anymore..and when I do…it’s usually fattening or a drink to numb all the chicken nugget requests I get. Oy! (disclaimer) Love them dearly and they are my everything.

    Reply
  4. Tiffany says

    June 15, 2011 at 1:36 pm

    I swear … there’s nothing like the classics!

    Reply
  5. Erin says

    June 15, 2011 at 1:58 pm

    I have never seen a sour cream topping on a cheesecake before – glad he was happy! Must be something about Men – my husband is the same way – just he basics. And I second Kate’s comment from above – the kids don’t help. This morning my 6 year old wanted pancakes for breakfast – I thought, great! But no, he wanted the frozen kind you microwave, not the fun ones I was dreaming up – urgh!

    Reply
  6. Shannon says

    June 15, 2011 at 4:04 pm

    My Mom’s makes the same cheesecake, she has for years and it’s definitely my favorite!

    Reply
  7. Tina @flourtrader says

    June 15, 2011 at 5:01 pm

    He sounds like my husband-we go to 31 flavors and all he wants is chocolate. Sometimes plain is good, but not all the time. It has been so long since I have had cheesecake-plain would suit me just fine! Great post.

    Reply
  8. The Harried Cook says

    June 15, 2011 at 5:22 pm

    With all the delicious flavors out there, my husband always answers ‘devil’s food cake’ when I ask him what kind of cake he wants! This cheesecake sounds yummy… Definitely a keeper! Thank you for sharing…

    Reply
  9. Wilde in the Kitchen says

    June 15, 2011 at 6:17 pm

    I don’t think that I’ve ever made a simple and proper cheesecake with the sour cream topping. This is something that must be remedied!

    Reply
  10. Cassie @ Bake Your Day says

    June 16, 2011 at 12:22 am

    This looks (and sounds) great! My husband is the same way…he had cheesecake for his groom’s cake…plain, simple cheesecake!

    Reply
  11. Sandra says

    June 16, 2011 at 1:46 am

    Lick your fingers dessert..Looks fantastic and very creative using sour cream..wonderful as always!

    Reply
  12. [email protected] says

    June 16, 2011 at 8:11 pm

    Boys and their mom’s cooking — it’s adorable! Glad he was happy with it and I’m super happy to learn a crack-proof cheesecake recipe.

    Reply
  13. Sarah says

    June 24, 2011 at 5:11 pm

    This looks so awesome! I really should make a real cheesecake one of these days.

    Reply
  14. Anonymous says

    June 26, 2011 at 1:23 am

    Hi! I’ve never baked a cheesecake before and i’m kind of confused about the baking instructions. So the cheesecake stays in the oven for 25 minutes at 275 degrees and then I increase I take it out/ cool it/ put it back in into an oven at 450 degrees?…

    Reply
  15. Audra says

    June 29, 2011 at 2:26 pm

    Re: above comment: Yes- you bake at 375 and then while the cheesecake is cooling, you prepare the sour cream topping and raise the temp up to 450! Put it back in for about 10 minutes while the topping sets. :)

    Reply
  16. Jane says

    July 6, 2011 at 11:43 am

    Hi there – thanks for the recipe, and what a great website! I love hearing all the tips you have for baking.

    I just had a question about the topping for this recipe: did you use full-fat sour cream, or did you go for a lighter version? I’m assuming, as always, full-fat is better :) However, sometimes my arteries ask for a bit of a break.

    Thanks so much!

    Reply
  17. Audra says

    July 19, 2011 at 6:10 am

    Jane- so sorry I JUST saw your comment! I am not sure if you even still care but I recommend either full fat or low fat. Not non-fat. Enjoy!

    Reply
  18. Anonymous says

    August 2, 2011 at 4:12 pm

    this is my grandmother’s recipe. She came over to the UK from middle europe in the 1930s. Her cheesecake had the sour cream topping, and ever since i tasted it I have little time for any other recipe!

    Reply
  19. jonahliza says

    September 7, 2011 at 12:50 am

    this looks amazing.. and exactly what i am craving right now. im gonna make it tonight.

    Reply
  20. Anonymous says

    March 17, 2012 at 3:33 am

    Looks amazing! I’m wondering though, what would it taste like/ be like if you substituted the sugar for icing sugar? What would the difference be?

    Reply
  21. palmspringsdiva says

    July 12, 2012 at 10:00 pm

    I always double the sour cream because we like a lot of topping!

    Reply
  22. Pam Czech- Cunningham says

    August 27, 2012 at 7:00 pm

    had this receipe yrs ago and lost it what a wonderful find today! thanks

    Reply
  23. Jennifer Cox says

    November 3, 2012 at 3:17 pm

    Oh, I have been trying to find my mom’s recipe, now lost, from the 1960s, and I think this comes close. We will see!

    Reply
  24. Kristine Beck says

    November 9, 2012 at 2:57 pm

    Oh Baker Chick, I am laughing so hard. I had to read this to my husband, the cheesecake hound. Yesterday was his 50th birthday and all he wanted was his MOM’s cheesecake. This recipe of course. I have come close before but never gotten it exactly right. Not being a much of a baker the fact that “cool 15 minutes before spreading the sour cream” is omitted on most of the recipes really made an ugly mess of my last try. Lets see how this one turns out. cheers!

    Reply
  25. Audra says

    November 9, 2012 at 3:11 pm

    I hope you have good luck with this and that your husband is pleased! :)

    Reply
  26. Kristine Beck says

    November 10, 2012 at 3:49 am

    Success! Thanks. Happy hubby :-)

    Reply
  27. Paige Jackson58 says

    December 23, 2012 at 8:24 pm

    this is a good recipe i made it with my mom for christmas

    Reply
    • Heather E RASNICK says

      August 28, 2019 at 7:28 am

      Can we make this in 4 inch pans?? And can we add flavors putting a little jelly or Coco powder??? Any tips for making flavors?? Husband loves plain I like flavors lol can’t wait to try this!!

      Reply
      • Audra says

        August 28, 2019 at 4:07 pm

        Yes I think so! Just adjust the baking time.

        Reply
  28. Vnewhall says

    December 24, 2012 at 2:14 am

    This recipe is AWESOME! I made one for a Christmas dinner party last week. My boss had requested a sour cream topping because that’s how his mom used to make it. And when searching I found your blog! I had never made a cheesecake before, so had no frame of reference. All I can say is, wow! Everyone loved it. My boyfriend said it was the best cheesecake he’s ever had! :) haha. I’m actually baking another right now for a Christmas Eve dinner tomorrow with friends. Thank you for such a great recipe!

    Reply
  29. Linda P. says

    December 30, 2012 at 12:13 am

    Since Thanksgiving I have made this cheesecake about 8 times. Every time it comes out exactly the same…ABSOLUTELY DELICIOUS! Everyone who has tried it thinks it’s one of the best cheesecakes they’ve ever had and I have to agree. Thank you for posting this recipe!

    Reply
  30. Keith Pagosa says

    January 12, 2013 at 4:47 pm

    I did what you wanted to do

    Coconut and Graham Marsala in the crust, used two cups so added 1/4 cup Coconut Oil to crust

    Added 2 T Orange Liqueur to filling, only 1/4 cup sugar

    Then 1 T Ginger, 1 T Lemon Curry to sour cream topping

    Had 1/2 C topping left so added Coconut, Crystallized Ginger and chopped prunes to the crumbs and sprinkled that on the top

    After 10 min @ 425, reduced heat back to 350 and had to bake for another 30 min till no jiggles in center

    Fantastic !

    Reply
  31. Pete from NYC says

    February 1, 2013 at 4:40 am

    I have made 3 of these. These are the best. Never baked before but this turned out spectacular. thank you so much!! This was something that my Aunt used to make and I was never ever able to find again. Wow.

    Reply
  32. zaradrea says

    April 15, 2013 at 5:45 am

    I love cheesecake and this looks so nice and tasty, put the favorites and the first opportunity I will try!!!

    Reply
  33. Kayliene says

    April 29, 2013 at 2:07 pm

    Okay, so I made this recipe in November. But my mom doesn’t like vanilla so she requested a lime cheesecake! I added some fresh lime juice and lime zest into the cheesecake and topping. It was amazing! I lose this recipe so much!

    Reply
  34. Omar says

    May 21, 2013 at 10:04 am

    I’m hosting a party on Thursday. I feel inspired. But any advice on how to turn the sour cream topping into a chocolate sour cream topping? Would I just combine melted chocolate with sour cream and then bake for 10 minutes?

    Reply
    • Heather E RASNICK says

      August 28, 2019 at 7:31 am

      Can we make this in 4 inch pans?? And can we add flavors putting a little jelly or Coco powder??? Any tips for making flavors?? Husband loves plain I like flavors lol can’t wait to try this!!

      Reply
      • Audra says

        August 28, 2019 at 4:05 pm

        Yes I think 4 inch pans would work if you reduce the baking time. I’d suggest picking a jam or fruit puree and swirling it in.

        Reply
  35. Chris says

    July 23, 2013 at 3:50 pm

    Try putting a little liquor of your choice – Frangelica or Bailey’s or Kahlua all make a nice addition to the sour cream topper and add just a hint of the flavor

    Reply
  36. Laura says

    September 9, 2013 at 1:01 am

    This is the exact cheesecake my husband brought to our marriage via his mother. He has actually won two different contests baking it!

    Reply
  37. Emma says

    September 9, 2013 at 2:48 pm

    This cheesecake looks delicious! I enjoy plain cheesecake as well, no toppings. I will have to get my sister to make this for my birthday!

    Reply
  38. A.M. says

    December 24, 2013 at 3:41 pm

    This cheesecake is what one my future in-laws over. Tip to all women – find out your future father-in-law’s favorite dessert, then make it over and over forever haha

    Reply
  39. Renee says

    March 21, 2014 at 12:17 am

    Just wanted to say thank you. This is the best cheesecake I’ve ever made. I had to sub half plain yogurt for the sour cream (ran out), and I accidentally doubled the sugar in the topping lol.. But the taste and texture was PERFECT! I’ve shared your recipe and link with friends. Will be making it again very soon. Thanks!

    Reply
    • Renee says

      March 21, 2014 at 12:18 am

      Oh… and not a “crack” in sight!

      Reply
  40. Dianne grim says

    May 9, 2014 at 11:38 pm

    Add a generous amount of cinnamon over the filling after cooled then add the topping. Great!

    Reply
  41. Penny Hays says

    May 30, 2014 at 10:05 am

    I have been looking for a recipe with sour cream topped cheese for a long time. My Mom made this cake when I was a little girl. (68 years ago). All I remembered were the ingredients for the topping, but no measurements. I knew she originally got the recipe from phidelphia cream cheese box, but the quantities the cheese came in were smaller than today.
    Thank you so much. I am very happy! Penny

    Reply
  42. amanda says

    November 27, 2014 at 1:50 am

    “Almost” identical to the 100yr old family recipe I use all the time, by far one of the best cheese cakes ever!!

    Reply
  43. Suz says

    February 5, 2016 at 4:18 pm

    My cheesecake looks lovely, but the sour cream topping cracked. I have made many cheesecakes and have never had the topping crack before. I bought a new spring form pan, that is the only difference. It is not a big deal, I will cover it with berries, but I wonder why the topping would crack?

    Reply
    • Audra says

      February 8, 2016 at 3:19 am

      HI Suz- I also have never had that happen! I’m so sorry I don’t have any advice other than maybe it was just a random fluke?

      Reply
  44. Sam Perkins says

    November 28, 2016 at 8:43 pm

    Decided last minute that I wanted to make a cheesecake. I had a cheesecake very similar to this at my Thanksgiving this year. I followed your recipe and it came out wonderful. I was always afraid of making cheesecakes because everyone said they were a lot of work. You recipe is quick and easy.
    Thanks ;)

    Reply
  45. Jessica says

    December 21, 2016 at 7:45 pm

    Hi, do you use unsalted butter in the crust?

    Reply
  46. N J Kuebler says

    August 10, 2017 at 9:38 pm

    This is the closest recipe to my mom’s that I have found. She used powdered sugar with the sour cream topping part because it was smoother. I will try turning the oven up to 450 for the finish bake! My adult kids always ask for this cheesecake for their birthdays!

    Reply
    • Audra says

      August 14, 2017 at 8:52 pm

      So glad you found something similar! :)

      Reply
  47. Eileen Luketina says

    December 10, 2017 at 4:22 pm

    If I want to add cherry or chopped pineapple topping, when do you recommend doing so?

    Reply
  48. Paul says

    January 13, 2018 at 10:28 pm

    Question if I freeze this can I add the sour cream topping later? Would I still back for 19 minutes after I get the cheesecake defrost over night?

    Reply
  49. Carol says

    March 31, 2018 at 7:36 pm

    My mom added lemon zest to the crust and to the lower cream cheese level and I do too. I also reduce the sugar. So good!

    Reply
    • Diana Kastelic says

      August 24, 2019 at 8:16 pm

      My Mom also added grated lemon zest … it gives it just that special “je ne sais quoi” touch that makes it taste heavenly. We lost my Mom very recently, and I was worried I wouldn’t be able to find the recipe. I’m sure she originally found it on the graham crackers box (before you could buy the cracker crumbs, and you had to crush the cracker/cookies yourself)… and I believe they called this recipe “Super Cheesecake”. I like that: my Mom was a baking SuperHero !! Thank you for sharing this recipe, with picture (my mom just made it in a regular pie pan)

      Reply
  50. Danny says

    January 28, 2019 at 9:57 pm

    How long can it sit out specially with the Sour cream on top?

    Reply
  51. Heather E RASNICK says

    September 2, 2019 at 7:31 am

    Can we make this in 4 inch pans?? And can we add flavors putting a little jelly or Coco powder??? Any tips for making flavors?? Husband loves plain I like flavors lol can’t wait to try this

    Reply
    • Audra says

      September 2, 2019 at 9:24 pm

      Yes! I commented in a different thread- sorry you didn’t see it. Just adjust the baking time. For mix ins, some jam swirled in should work out well!

      Reply
  52. Erika says

    November 26, 2019 at 10:37 am

    Found your recipe several years ago and have never commented, but just want you to know that about 2-3 times per year I come back to it to make this amazing cheesecake. It’s my husband’s favorite (and mine too) and our guests always rave about it. My grandma always made sour cream cheesecake and my mom said this recipe is definitely similar to the one my grandma used. About to make this now for Thanksgiving, as I do every year. Thanks for the great recipe!

    Reply
  53. Buffy Haramaki says

    December 24, 2019 at 2:14 pm

    Soo I just checked and yup, this is MY mother in law’s recipe as well. It’s very old so maybe there was a cookbook or magazine that put this out decades ago? I know I made this a minimum of 20 years ago.

    Thanks for sharing as now more people will experience the goodness of true, simple cheesecake with that glorious sour cream topping!

    Reply
  54. Alisha Ross says

    February 2, 2020 at 10:24 pm

    Wow – this sounds wonderful! I’ve been wanting to try making spaghetti squash at home for a while, and this sounds like the perfect way to try it. Thanks for the cutting tip as well!

    Reply
  55. Bill Splaine says

    February 8, 2020 at 11:12 am

    Can the topping be brushed on the cheesecake AFTER it has been cooled. Kinda like drizzling a topping on a cinnamon role? Or does it have to be warm when applied

    Reply
  56. Amy says

    March 5, 2020 at 3:34 am

    my phone is acting up so I apologize of this was already asked..
    1. What does baking the topping do to the cheesecake? vs Just putting on before refrigerating?
    2, Am I reading this right? Take cheesecake out.. let cool.. then add topping then put back in oven for 10 mins? If so, how long do you leave it cool for?

    Reply
  57. Crystal says

    April 6, 2020 at 11:25 am

    With this recipe Can you add any fruit to the sour cream filling ? I was wondering. My grandmother had a recipe exactly like this but I could add any berry or anything to it? I remember her using it for apple once it was awesome

    Reply
    • Jaye says

      July 1, 2020 at 9:11 am

      We always serve the fruit on top because you bake the sour cream.

      Reply
  58. Hannah Flack says

    June 18, 2020 at 4:04 am

    These recipes all look amazing. If I had kids, I would totally try them with them! Cheese is my favorite food group so…..

    Reply
  59. Jaye says

    July 1, 2020 at 9:09 am

    I made this recipe for my first dinner party 55 years ago when I was a first year teacher — can’t remember the rest of the meal but we were dirt poor so it was probably something like spaghetti — Will be making it for a rooftop, social distanced dinner with friends this Thursday — so happy to find the classic with sour cream topping again — I have fresh local strawberries to serve over it.

    Reply
  60. Cate says

    July 1, 2020 at 9:22 pm

    I am just making this one for the first time. The only thing I changed is I doubled the vanilla and made a gluten free crust (as I am not eating wheat). For the crust I used lemon vanilla gluten free cookies mixed with crushed walnuts and a dash of coconut sugar. Used a hand blender to combine with the butter. It tastes great as is so I am hoping it works as the base! Can’t wait to try it tonight. I made strawberry coulis as that is my favourite. Strawberries, butter, vanilla and raw honey cooked on low in a pot ’til softened – then blend with the hand blender until creamy. Thanks for the recipe :)

    Reply
  61. Sarah P. says

    August 17, 2020 at 2:18 pm

    I stumbled across this recipe a few years back and never have got around to a review, but I figured it has been long overdue. Let me start by saying this recipe is relatively easy with excellent results every time compared to others that involve too many steps, such as a water bath. This cheesecake is the epitome of delicious. Thanks for sharing!

    Reply

Trackbacks

  1. Amazing Sour Cream Topping Cheesecake | FEATURED | Hometown Pasadena | says:
    April 16, 2013 at 6:54 pm

    […] Photo courtesy of The-Baker-Chick […]

    Reply
  2. Piña Colada Cheesecake Bars » bites out of life says:
    June 17, 2013 at 6:45 pm

    […] pretty awesome), add a touch of pineapple juice to the traditional sour cream topping (instructions here) or stir in a bit of the crushed pineapple into stiffly whipped cream. You could also keep it […]

    Reply

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