Classic Sour Cream and Fruit-Topped Cheesecake

Classic Cheesecake
Diana Rattray
Ratings (5)
  • Total: 70 mins
  • Prep: 20 mins
  • Cook: 50 mins
  • Yield: 12 to 16 Servings
Nutritional Guidelines (per serving)
387 Calories
27g Fat
32g Carbs
6g Protein
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Nutrition Facts
Servings: 12 to 16 Servings
Amount per serving
Calories 387
% Daily Value*
Total Fat 27g 35%
Saturated Fat 15g 75%
Cholesterol 127mg 42%
Sodium 199mg 9%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Protein 6g
Calcium 84mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic cheesecake is an excellent dessert made with a topping of sour cream and cherry pie filling for topping. Feel free to change it slightly with strawberry or blueberry pie filling. Or omit the pie filling and serve the cheese cake with hot fudge topping or butterscotch sauce..

Ingredients

  • For the Crust:
  • 1/4 cup confectioners' sugar
  • 1 1/2 cups graham cracker crumbs
  • 4 ounces butter, melted
  • For the Filling:
  • 1 cup granulated sugar
  • 3 (8 oz) packages cream cheese
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • For the Topping:
  • 1 1/2 cups sour cream
  • 1/4 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 (21 oz) can cherry pie filling

Steps to Make It

Heat the oven to  350 F (180 C/Gas Mark 4).

Combine 1/4 cup of confectioners' sugar with the graham cracker crumbs and melted butter; blend thoroughly. Pack the crumbs firmly into the bottom of an 8 or 9-inch springform pan.

Wrap the pan bottom and sides with heavy duty foil to prevent leaks. 

In a mixing bowl with an electric mixer, beat 1 cup of granulated sugar with the cream cheese, 1 teaspoon of vanilla, and 4 large eggs. Pour into the graham cracker crust.

Bake in the preheated oven for 50 minutes. Remove cheesecake from the oven and increase the oven temperature to 425 F.

In a small bowl, combine the sour cream with 1/4 cup of confectioners' sugar and 2 teaspoons of vanilla. Spread the mixture over the cheesecake and return it to he hot oven. Continue baking for 8 minutes.

Remove to a rack to cool completely.

Top with cherry pie filling and chill thoroughly or chill the cheesecake without the topping and serve with topping drizzled over each slice.