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Sour Cream Cheesecake

 Sour Cream Cheesecake
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
12-14 ServingsPrep: 15 min. + chilling Bake: 1 hour + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup (8 ounces) sour cream
  • Cherry pie filling


  • 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,

2 of 2

Sour Cream Cheesecake (continued)

Nutritional Facts: 25 g fat (16 g saturated fat), 167 mg cholesterol, 188 mg sodium, 40 g carbohydrate, trace fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.