New York-Style Sour Cream Topped Cheesecake

New York-Style Sour Cream Topped Cheesecake

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  • Prep Time


  • Total Time


  • Servings



  • cups graham Cracker Crumbs

  • ¼

    cup (½ stick) butter, melted

  • cups sugar, divided

  • 4

    pkg. (8oz. each) Cream Cheese, softened

  • 2

    tsp. vanilla, divided

  • 1

    (16oz.) Sour Cream, divided

  • 4



Preheat oven 325 Line 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 tbsp. of the sugar; press firmly onto bottom of prepared pan Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in a large bowl with electric mixeer on medium speed until well blended. Add 1 cup of the sour cream, mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust Bake 40 minutes, or until center is almost set. Mix remaining sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended, carefully spread over cheesecake. Bake an additional 10 minutes. Cool. Cover; refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles.


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