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Sour Cream Cheesecake Recipe

This smooth cheesecake is not overly sweet, and the pound cake makes a convenient crust. It's a tradition at holiday time.—Nick Mescia, Surprise, Arizona

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Sour Cream Cheesecake Recipe

Prep: 15 min. + chilling Bake: 1 hour + cooling

Yield: 12-14 Servings

15 60 75

Ingredients

1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/8-inch slices
3 packages (8 ounces each) cream cheese, softened
1-3/4 cup sugar
4 eggs
4 cups (32 ounces) sour cream
2 teaspoons vanilla extract
TOPPING:
1 cup (8 ounces) sour cream
Cherry pie filling

Directions

Arrange cake slices in two overlapping layers on the bottom and around the sides of a 10-in. springform pan; set aside.
In a bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until combined. Pour over cake slices. Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread sour cream over cheesecake; top with cherry pie filling. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 piece) equals 429 calories, 25 g fat (16 g saturated fat), 167 mg cholesterol, 188 mg sodium, 40 g carbohydrate, trace fiber, 7 g protein.

Originally published as Sour Cream Cheesecake in Taste of Home August/September 2000, p47