You Are Here: Home » Recipe Blog » Mom’s Cheesecake with Sour Cream Topping

Mom’s Cheesecake with Sour Cream Topping Published on: April 22, 2020

Mom's Cheesecake with Sour Cream Topping

Course: Dessert
Author: Rosalie


  • 9 inch spring form pan
  • mixing bowls
  • vegetable peeler


Graham Cracker Crumb Crust (optional, but worth it!)

  • cups graham cracker crumbs
  • cup brown sugar
  • ½ tsp cinnamon
  • cup melted butter


  • 24 oz cream cheese (I have used lower fat with good success too)
  • 5 eggs
  • 1 cup sugar
  • ¼ tsp salt
  • ¾ tsp almond extract

Sour Cream Topping

  • cups sour cream (lower fat works here too)
  • ½ tsp vanilla
  • 2 tbsp sugar
  • unsweetened chocolate for decoration (optional)


Graham Cracker crumb crust

  • Preheat the oven to 325°F.
  • Mix the dry ingredients in a bowl. Add melted butter. Pat the mixture into the bottom and about 1 inch up the sides of a 9 inch spring form pan.
  • Do not bake.


  • Beat the cream cheese in a bowl until softened.
  • Add eggs, sugar, salt, and almond extract. Beat again until smooth, thick, and lemon-colored. Pour into the prepared springform pan (if not using crust, butter the pan first).
  • Bake for 45-50 minutes or until set. Remove from the oven and cool on a cake rack for 20 minutes.
  • Leave oven on.

Sour Cream Topping

  • While the cake is cooling, mix the sugar, sour cream, and vanilla.
  • Pour over the cake and return to the oven. Bake for 10 minutes.
  • Cool and chill.

To serve:

  • Remove the sides of the springform pan. Put the cake on a plate and decorate with the unsweetened chocolate shaved with a vegetable peeler.

Click here to Call Us

© 2023 Library of the Chathams Wordpress Site by ionicNet
Wireless Internet Service is available throughout the library
Scroll To Top