Sour Cream Cheesecake Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour + cooling
MAKES: 12-14 servings


  • 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
  • 1 cup (8 ounces) sour cream
  • Cherry pie filling

Nutritional Facts

1 piece: 429 calories, 25g fat (16g saturated fat), 167mg cholesterol, 188mg sodium, 40g carbohydrate (33g sugars, 0 fiber), 7g protein.


  1. Arrange cake slices in two overlapping layers on the bottom and around the sides of a 10-in. springform pan; set aside.
  2. 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.
Originally published as Sour Cream Cheesecake in Taste of Home August/September 2000, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Vickilp User ID: 1403280 32840
Reviewed Jul. 3, 2009

"This is an awesome cheesecake! easy to make and the crust makes it different and not overly sweet."

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