Mom’s Cheesecake with Sour Cream Topping Published on: April 22, 2020
Mom's Cheesecake with Sour Cream Topping
Equipment
- 9 inch spring form pan
- mixing bowls
- vegetable peeler
Ingredients
Graham Cracker Crumb Crust (optional, but worth it!)
- 1½ cups graham cracker crumbs
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ⅓ cup melted butter
Cheesecake
- 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
- 1½ cups sour cream (lower fat works here too)
- ½ tsp vanilla
- 2 tbsp sugar
- unsweetened chocolate for decoration (optional)
Instructions
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.
Cheesecake
- 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.
