Cheesecake with Sour Cream Topping

Crust Ingredients

  • 1 1/4 cup graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup sugar

Cheesecake Ingredients

  • 2 – 8 oz. packages cream cheese, softened
  • 2 large eggs, lightly beaten, at room temperature
  • 2/3 cup sugar, divided
  • 2 teaspoons vanilla extract, divided
  • 1/2 teaspoon lemon juice
  • 1 cup sour cream
  • whipped cream and sugared cranberries – optional


  1. Preheat the oven to 350 degrees. In a bowl, combine graham crackers, butter and sugar. Pat into the bottom and 1 inch up the side of an 8-inch springform pan. Chill
  2. Beat cream cheese, eggs and lemon juice on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust.
  3. Place pan on a baking sheet with a tray of water on the rack below. Bake 35 minutes. Cool for 10 minutes.
  4. For topping, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 10 minutes longer. Cool completely on wire rack. Refrigerate at least 3 hours or overnight.
  5. If desired, serve with whipped cream and/or Sugared Cranberries

Sugared Cranberries


  • 1 cup fresh cranberries
  • 2 cups sugar, divided
  • 1 cup water


  1. Bring one cup of sugar and water to a boil, whisk until sugar is dissolved. Remove from heat and let it sit for 5 minutes.
  2. Pour over cranberries and let sit in the fridge for 6 hours – overnight is better.
  3. Drain cranberries. Pour one cup of sugar over cranberries and toss. Shake off excess sugar and let dry out in the fridge or at room temperature for at least 2 hours.

These are the perfect combination of tart and sweet and they just pop when you bite into them. They are great as a topping or to eat by themselves.