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Sour Cream Cheesecake
- Active Time 25m
A sweet finish to your day, this creamy cheesecake features a graham cracker crust and a delectable topping.
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 1 cup sugar, divided
- 2 eggs, beaten
- 16 ounces cream cheese, softened
- 1 dash salt
- 1 1/2 teaspoons vanilla, divided
- 1 cup Daisy Brand Sour Cream
FOR THE CRUST: Stir together graham cracker crumbs, melted butter and 1/4 cup sugar in a medium bowl.
Press into the bottom of a 9-inch springform pan. Refrigerate the crust while making the filling.
FOR THE FILLING: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
Preheat oven to 350 degrees F. Pour the filling into the springform pan over the graham cracker crumb crust. Bake for 25 minutes. Cool 30 minutes before adding the sour cream topping.
FOR THE TOPPING: Mix the sour cream, 3 tablespoons sugar and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake.
Bake for 10 more minutes at 350 degrees F. Cool to room temperature and then place in refrigerator to chill before serving.
Recipe reprinted by permission of Daisy Brand. All rights reserved.
nutrition information per serving
328 calories; 22g total fat; 100mg cholesterol; 222mg sodium; 27g carbohydrates; 0g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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