Sour Cream Cheesecake

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Sour Cream Cheesecake

Sour Cream Cheesecake


  • 2 Graham Cracker Crumb Crusts or Chocolate Crumb Crusts
  • 2 eggs
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 1 1/2 cup sour cream
  • 16 ounces cream cheese
  • 2 tablespoons melted butter


  • Preheat oven to 325 degrees.
  • Use only the best, most flavorful sour cream and cream cheese. I won't guarantee the flavor if you don't, or if you opt for low fat.
  • In a blender, on low speed, blend eggs, sugar, vanilla and the sour cream. Liquefy for about 15 seconds. With the blender running, slowly add small chunks of cream cheese, stopping the blender once in a while to let the bubbles out. When you have added all the cream cheese, then add the melted butter. Pour the mix into the crusts. Chill for about an hour in the refrigerator. Then bake for 35 minutes at 325 degrees.
  • Chill before serving. Then add any topping you wish.


Toppings: any canned pie filling, or Hershey's chocolate syrup, squirted over the top of the pie and then made into a design with a knife. These pies will melt in your mouth. The flavor is unbelievable. They are just as good plain.

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