Comida Kraft
Recipe Box

Sour Cream-Topped Cheesecake

(42) 32 Reviews
Prep Time
Total Time

16 servings

This creamy, graham cracker crumb-crusted cheesecake is citrus-kissed with lemon juice and features a tangy top layer of sour cream.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Size Wise

Enjoy a serving of this rich and indulgent treat on special occasions. It's sure to be a hit with your guests!

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.


If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 310
% Daily Value
Total fat 22g
Saturated fat 14g
Cholesterol 105mg
Sodium 250mg
Carbohydrate 22g
Dietary fiber 0g
Sugars 17g
Protein 5g
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Jackie19507 |

  • dawgsncats |

    Love this recipe. Lost it and found it again. I won't let it out of my sight again.

  • mahboch |

    This is my all time favorite recipe and because of some issues at home I had lost the recipe. Thank you so much for sharing!!