Sour Cream Cheesecake

This Sour Cream Cheesecake is the perfect balance of creamy, tangy, and rich, with a delicious chocolate cookie crust and a smooth, velvety filling. Topped with a luscious sour cream layer, this dessert is a showstopper at any gathering, and its depth of flavor improves as it chills. Whether served at a holiday gathering or a casual dinner, this cheesecake is sure to impress!

Why You’ll Love This Recipe

This Sour Cream Cheesecake features a decadent chocolate cookie crust, a creamy cheesecake filling, and a tangy sour cream topping that elevates the whole dessert. The combination of cream cheese and sour cream creates a rich and luxurious texture, while the optional lemon juice adds a subtle brightness. The sour cream topping gives it that perfect finishing touch, making every bite smooth and indulgent. Plus, this cheesecake is easy to make ahead of time, making it a stress-free option for entertaining!

Ingredients

For the Crust:

• 2 cups chocolate sandwich cookies (Oreos, about 24 cookies)

• 4 tablespoons butter, melted

• 2 tablespoons brown sugar (for a richer flavor)

For the Cheesecake:

• 3 (8 oz each) packages cream cheese, softened

• 1 cup sugar

• 3 eggs

• ¾ teaspoon vanilla extract (or 1 teaspoon for a more pronounced flavor)

• 1 tablespoon lemon juice (optional, for added tang)

For the Sour Cream Topping:

• 2 cups sour cream

• 3 tablespoons sugar

• ½ teaspoon vanilla extract

• Optional: 1 tablespoon heavy cream (for a smoother, creamier texture)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

1. Preheat the Oven: Preheat your oven to 350ºF (175ºC).

2. Make the Crust: Place the chocolate cookies in a food processor and pulse until they form fine crumbs.

3. Mix the Ingredients: Add the melted butter and brown sugar to the crumbs, then pulse a few times until well combined.

4. Form the Crust: Press the mixture into the bottom of a 9-inch springform pan, using the back of a measuring cup to pack it tightly and push it up the sides of the pan about 1 inch.

5. Bake the Crust: Place the pan on a baking sheet and bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you prepare the cheesecake.

Make the Cheesecake:

1. Beat the Cream Cheese: In the bowl of a mixer, beat the cream cheese until smooth and creamy.

2. Add the Sugar: Gradually add the sugar, scraping the bowl as needed to ensure even mixing.

3. Add the Eggs: Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl after each addition.

4. Stir in the Flavors: Stir in the vanilla extract and lemon juice (if using) for extra brightness.

5. Pour and Smooth: Pour the cheesecake mixture into the prepared crust and smooth the top with a spatula.

6. Bake the Cheesecake: Bake the cheesecake for about 50 minutes, or until the edges are set and the center is slightly wobbly.

Prepare the Sour Cream Topping:

1. Mix the Topping Ingredients: While the cheesecake is baking, mix the sour cream, sugar, and vanilla extract in a bowl. For a smoother topping, you can add 1 tablespoon of heavy cream to the mixture for extra richness.

Top and Finish Baking:

1. Add the Topping: Once the cheesecake is done, remove it from the oven and increase the oven temperature to 500ºF (260ºC).

2. Spread the Topping: Spread the sour cream topping evenly over the top of the cheesecake.

3. Finish Baking: Return the cheesecake to the oven and bake for an additional 5 minutes. Turn off the oven and leave the door slightly ajar to allow the cheesecake to cool slowly.

Cool and Refrigerate:

1. Let the Cheesecake Cool: Let the cheesecake come to room temperature in the oven with the door ajar. Once it has cooled to room temperature, cover and refrigerate the cheesecake for at least 6 hours, or preferably overnight, for the best texture and flavor.

Serve:

1. Serve the Cheesecake: Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter.

2. Add Toppings: Top with your favorite cheesecake toppings like fresh berries, caramel sauce, or chocolate shavings for an extra indulgent treat.

Servings and Timing

• Servings: 12

• Prep Time: 20 minutes

• Cook Time: 55 minutes

• Cooling Time: 6 hours

• Total Time: 7 hours 15 minutes

Tips & Variations

• Crust Variations: For a different flavor, use graham cracker crumbs or a chocolate graham cracker crust instead of the sandwich cookies.

• Flavor Twist: Add a teaspoon of cinnamon to the crust for a warm spice note that pairs perfectly with the creamy filling.

• Toppings: Try topping with whipped cream, chopped nuts, or a drizzle of fruit sauce for a personalized touch.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

• Reheating: This cheesecake is best served chilled, so no reheating is necessary.

FAQs

1. Can I use a different type of crust?

Yes, you can substitute the chocolate sandwich cookies with graham crackers, or use a nut-based crust for a different flavor.

2. Can I freeze this cheesecake?

Yes, you can freeze this cheesecake after it’s fully cooled and set. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

3. Can I use low-fat cream cheese or sour cream?

You can substitute low-fat cream cheese or sour cream, but keep in mind that the texture and richness may differ slightly.

4. Can I add fruit to the topping?

Absolutely! Fresh fruit such as berries or a fruit compote makes a great topping for this cheesecake. You can add them before serving or right on top of the sour cream layer.

5. Can I make the cheesecake without a springform pan?

A springform pan is recommended for easy removal of the cheesecake, but you can use a regular round cake pan. Just make sure to line it with parchment paper for easy removal.

6. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work just fine for this recipe as long as you ensure that the cream cheese is softened properly and everything is mixed thoroughly.

7. Can I make the cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. In fact, it tastes even better after resting overnight in the fridge to let the flavors meld.

8. How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, but the center is still slightly wobbly. It will firm up as it cools.

9. Can I add chocolate chips to the cheesecake batter?

Yes, you can fold in chocolate chips or other mix-ins like caramel swirls or toffee bits for an extra indulgence.

10. Can I use a different flavor of yogurt for the topping?

Yes, you can use flavored yogurt or even mascarpone cheese for a different twist on the topping.

Conclusion

This Sour Cream Cheesecake is a luxurious dessert with a rich, creamy filling, a deliciously chocolatey crust, and a tangy sour cream topping that ties everything together. It’s the perfect dessert for any occasion, and its texture only improves after resting. Whether you enjoy it plain or with your favorite toppings, this cheesecake is sure to satisfy any sweet tooth!

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