Sour Cream-Topped Cheesecake Recipe

Name: Sour Cream-Topped Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs; 6 Tbsp. sugar, divided; 3 Tbsp. butter or margarine, melted; 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 3/4 cup sugar; 1 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09; 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09; 1-1/2 tsp. vanilla, divided; 3 eggs; 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

Servings: persons

1 cup graham cracker crumbs
6 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
1-1/2 tsp. vanilla, divided
3 eggs
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

1
Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2
Mix crumbs, 3 Tbsp.
3
of the sugar and the butter; press firmly onto bottom of pan.
4
Bake 10 min.
5
Beat cream cheese, 3/4 cup sugar, the lemon zest, juice and 1/2 tsp.
6
of the vanilla in large bowl with electric mixer on medium speed until well blended.
7
Add eggs, 1 at a time, beating on low speed after each addition just until blended.
8
Pour over crust.
9
Bake 55 min.
10
to 1 hour or until center is almost set.
11
Mix sour cream, remaining 3 Tbsp.
12
sugar and remaining 1 tsp.
13
vanilla until well blended; carefully spread over cheesecake.
14
Bake an additional 10 min.
15
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
16
Refrigerate 4 hours or overnight.
17
Store leftover cheesecake in refrigerator.

1147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 6 Tbsp. sugar, divided, 3 Tbsp. butter or margarine, melted, 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, and more.

Yes, Sour Cream-Topped Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream-Topped Cheesecake

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