A delicious sour cream cheesecake that will impress all of your guests. This two layer cheesecake may seem daunting, but is easier than you think.
The Story Behind the Sour Cream Cheesecake
A few Christmases ago, my mom gave me a notebook full of recipes of my grandmother’s. I have loved this gift so much, and have probably used it more than any other sibling who received the same gift. Not only does it include my grandmother’s very unique handwriting, but it also includes a write-up on every single person she received the recipe from.
There’re not a ton of recipes, but nonetheless, it’s fun to read through and pick recipes out of every once in a while. My mom probably gets annoyed at me sometimes because I will call asking for interpretation. I mean, do you know what Oleo is? If you do, then you were probably alive in the 1950’s. The sizes of pans were also super weird back them. Have you ever heard of an 8×10 round pan? Like, what is that?
Anyways, my mom told me about a year ago she was making this double layered cheesecake. She said it was delicious, but I didn’t remember much else about it. I decided this would make such a perfect dessert for Easter, and I needed to make it ASAP.
I’ve never been super successful at making cheesecakes. Actually, I’ve only made two in my life and I remember them not being good. One was too eggy and the other was overbaked. I personally love cheesecake, but never make it. Maybe because I’ve been spoiled by The Cheesecake Factory. Nothing can touch it. Their cheesecake is just too good.
However, if you LOVE cheesecake and love a unique take on it, then you are going to love this two layer cheesecake. The top layer of sour cream just takes it up another notch. Your tastebuds will be thanking me later.
This may seem like a time consuming recipe, but it is well worth it!
F.A.Q.S for Sour Cream Cheesecake
Additional Recipes You May Enjoy
- Cheesecake Crepe Filling
- Pumpkin Spice Cake with a Cream Cheese Swirl
- White Chocolate Raspberry Cheesecake Bars
Sour Cream Cheesecake
For the Crust
- 1 ¼ cup graham cracker crumbs (about 16 sheets of graham crackers)
- ¼ cup granulated sugar
- ¼ cup butter, melted
For the Cheesecake Layer
- (2) 8 oz pkg cream cheese
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
For the Sour Cream Layer
- 2 cups sour cream
- ¼ cup sugar
- 1 tsp vanilla
- Preheat the oven to 375°.
- Using a 9-inch springform pan, place your graham cracker crumbs, sugar, and butter. Mix together with a spoon or your hands and press into the bottom of the pan to create a crust.
- Place the pan with the crust in the fridge while you make the cheesecake layer.
- In the bowl of an electric mixer, combine the cream cheese and sugar until well mixed. Scrape down the sides of the bowl at least 1 time. This should take about 2 minutes of mixing.
- Slowly add in 1 egg at a time. Mix together until combined, then stop the mixer and scrape down the sides and bottom again. Mix until combined again. Repeat with each egg.
- Lastly add the vanilla and give the bowl on last scrape down.
- Mix on medium speed for 3-5 minutes to get the cheesecake mixture light and fluffy.
- Spread the cheesecake layer on top of the crust and bake for 20 minutes.
- Pull out of the oven and place on a cooling rack for 15 minutes.
- Increase the temperature to 475°.
- In a small mixing bowl, mix together the sour cream, sugar, and vanilla.
- Once the cheesecake layer has cooled for 15 minutes, gently spread the sour cream layer on top and spread with an offset spatula.
- Bake for 10 minutes.
- Cool at room temperature for 4-5 hours.
- Remove the springform pan and refrigerate until chilled for about 8-10 hours.
- Serve with fresh berries, whipped cream, or fruit sauce.