Learn to make my grandmother’s best cheesecake recipe! It starts with a thick graham cracker crust, and a rich cream cheese filling, topped with a layer of sweet luscious sour cream frosting. It can be enjoyed as is or drizzled with your favorite toppings!
Grandma’s Cheesecake with Sour Cream Topping
Cheesecake is a big deal in our family. My love of all things cheesecake, whether it’s a no-bake cheesecake, graham cracker crust mini cheesecakes, pumpkin cheesecake or cheesecake dip comes from my grandma!
She made the BEST cheesecake recipe and I’m so excited to share it with all of you. There’s definitely grandma’s touch in there as you’ll see by the thick graham cracker crust topped with not only a cheesecake layer but a luscious sour cream topping as well.
Once it’s baked it’s then ready for all kinds of different toppings. It means she tweaked the flavor for whoever’s birthday it was! You know was good if her kids were choosing cheesecake over a birthday cake!
Why This Is The Best Cheesecake Recipe
- Grandma’s seal of approval. Grandmas make the best stuff, don’t they? That’s why I know you’re going to love this homemade cheesecake!
- Texture. Thick, creamy, sweet, and decadent is the best way to describe this cheesecake filling. The sweet, sour cream topping for cheesecake is extra luscious!
- Customizable. Easily turn the best cheesecake recipe into something different every time. Whether it’s a cherry cheesecake, a chocolate cheesecake, or turning them into cheesecake bars.
Ingredient Notes
Find the full printable recipe with specific measurements below.
For the Crust
- Unsalted butter, melted: When mixed with the graham crackers it forms a sandy texture which then helps to bind it once baked and set.
- Graham cracker crumbs: You can crush your own crackers to a fine crumb in a food processor, or use a storebought box of crumbs.
- Granulated sugar: Graham crackers are a bit sweet just because they’re actually cookies but for this decadent recipe we need to sweeten up the crust even more.
- Ground cinnamon: This aromatic spice gives it warmth and extra flavor.
Cheesecake Layer
- Cream cheese softened: Bring it to room temperature at least 30 minutes before you need it. You want to make sure it’s soft and creams nicely into a smooth consistency. If you happen to forget, I’ve got tips on how to soften cream cheese that work great!
- Granulated sugar: Cream cheese on its own is rich but it’s also quite tart and tangy, so we need sugar to give it that delightful sweetness.
- Large eggs, well beaten: This is a baked cheesecake, which means we need the eggs for structure and added moisture.
- Vanilla extract: Enhances flavor!
Sour Cream Topping for Cheesecake
- Sour cream: Creamy, smooth, and light with some tang. It makes incredible frostings and toppings on so many things.
- Granulated powder: Can also use powdered sugar to sweeten it up.
- Vanilla extract: Oh, hello again vanilla!
Variations
This recipe for cheesecake is none other than my grandma’s creamy cheesecake with sour cream topping so I don’t have many variations to list. It’s just perfect the way it is!
- However, the crust is quite thick, so if that’s not something you want, you can make a thinner crust and reserve some of the crumbs for a topping or add to another dessert.
- You could also swap the crust completely and use a simple Oreo crust instead. I know from making mini Oreo cheesecakes on many occasions that it holds up just as well and delivers a great chocolaty flavor.
How to Make Cheesecake
- Assemble the crust. Once you’ve mixed the crust ingredients it should feel sandy, but hold together when pinched with two fingers. Pour it into the bottom of a 9-inch springform pan and press it into an even layer. I like to use the bottom of a small measuring cup to help smooth it down. Bake for 5 minutes and allow it to cool.
- Combine the filling. Beat the cream cheese and sugar on medium speed until smooth. Add in eggs and vanilla and beat for another 2 minutes. Pour over the cooled crust.
- Spread filling over the crust. Spread it evenly across the top that way none of the crust can be seen. Give it a little shake so that it’s smooth across the surface.
- First bake. Transfer the cheesecake to the preheated 350℉ oven and bake for 35 to 40 minutes. The edges should be slightly golden and will have puffed slightly. It’s ok if the center is a bit wiggly, but it should be baked to the touch. Let it cool for 10 minutes then use a knife to run along the edges to help loosen it up. Let it cool for another 1 hour 30 minutes before removing the ring.
- Second bake. Combine the ingredients for cheesecake sour cream topping and spread over the cooled cheesecake. Bake at 475℉ for 5 minutes then allow it to cool for 30 minutes before transferring it to the fridge.
- Cool and set. Chill your new favorite cheesecake recipe for at least 6 hours or up to 24 hours, then top with your favorite toppings. Slice it up and dig in!
Tips for Baking a Perfect Cheesecake
- Use full-fat cream cheese from a block for the best texture and consistency. Anything else would be either too watery or result in a less-than-rich cheesecake.
- Start with room temperature ingredients. This helps with even baking
- No water bath is needed. No need to get overly complicated! I know you may have found this trick useful with other recipes, but this one is nice and creamy and smooth without it!
- For clean slices. Be sure to wipe the knife in between each slice to get those crisp clean edges.
Cheesecake Toppings
The best cheesecake recipe always tastes great on its own but who am I to turn down extra saucy deliciousness?!
- A lemon curd, strawberry sauce, or homemade whipped cream is nice and light and great as a summer dessert.
- Top this cheesecake with sour cream topping with any fruit pie filling or with fresh fruit or berries.
- Special occasions call for a chocolate ganache, salted caramel sauce, or a really tasty raspberry topping!
A Quick and Easy Raspberry Sauce
Simmer 12 ounces of fresh raspberries, 1/2 cup sugar, and 1/2 cup water in a small saucepan. Then remove it from heat and allow it to cool.
Recipe FAQs
You don’t. This is typically done when it sits in a water bath to prevent water from seeping into the cracks. We’re not using a water bath, therefore, we don’t need to wrap it.
There are a couple of ways to ensure this doesn’t happen. One is that although you want to whisk your eggs well, you don’t want to overbeat them. Just combine them and add them to the batter.
Next, as tempting as it is, do not open the oven door while it’s baking!
Although quite similar, it’s technically not the same. New York cheesecake is tall just like this one, it’s rich and creamy, like this one, however, sour cream or heavy cream are most often included in the filling itself, instead of used as a separate layer (although sometimes it may have a cheesecake sour cream topping like this one, too!)
Storing
- Keep any leftovers covered and in the fridge. I like to keep any uneaten cheesecake in the pan and just cover it with plastic wrap for up to 5 days in the refrigerator.
- To freeze, wrap the whole cake, or individual pieces in several layers of plastic wrap or foil, or both. Freeze it for up to 2 months and then thaw in the fridge overnight. No need to reheat it!
More classic recipes to try include pound cake, chocolate cake and easy carrot cake!
More Cheesecake Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
The Best Cheesecake Recipe
Video
Equipment
- 1 9-inch springform pan
Ingredients
Graham Cracker Crust
- 6 Tablespoons unsalted butter , melted
- 26 graham crackers , finely crushed
- 6 Tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
Cheesecake Layer
- 3 (8-ounce) package cream cheese , at room temperature
- 1 cup granulated sugar
- 4 large eggs , well beaten
- 1 teaspoon vanilla extract
Sour Cream Topping
- 2 cups sour cream
- 3-4 Tablespoons granulated sugar , or powdered sugar (more to taste)
- ¾ teaspoon vanilla extract
Optional toppings: Cherry pie filling, fresh berries, caramel or chocolate sauce
Instructions
- Prep. Preheat the oven to 350℉. Crush 26 graham crackers into fine crumbs.
Graham Cracker Crust
- In a medium bowl, mix together graham cracker crumbs, 6 Tablespoons butter, 6 Tablespoons sugar, and 3/4 teaspoon cinnamon until well combined. The crust will still look sandy but will hold together when pinched between two fingers. This cheesecake has a thick crust, so if you prefer a thinner crust, reserve some of the crumb mixture.
- Using the flat bottom of a small measuring cup, press the crust in an even layer into the bottom of a 9-inch springform pan. Bake 5 minutes. Transfer to a baking sheet and let cool.
Cheesecake Layer
- Using an electric mixer or a stand mixer fitted with a paddle attachment, beat together 3, 8-ounce packages softened cream cheese with 1 cup sugar on medium speed until smooth. Stir in 4 eggs and 1 teaspoon vanilla and beat 2 minutes, or until smooth and creamy. Pour over cooled crust. Tap on the counter to make it even.
- Bake 35 to 40 minutes, or until the edges have puffed slightly and barely starting to brown. The center should be baked to the tough but still wiggle a bit.
- Let cool on top of the oven 10 minutes before using a knife to run along the inside of the pan to loosen the crust and help prevent cracking as the cheesecake cools. Do not remove the ring from the pan. Let cool at least 1 hour 30 minutes.
Sour Cream Topping
- Preheat the oven to 475℉.
- In a medium bowl, whisk together 2 cups sour cream, 3-4 Tablespoons sugar, and 3/4 teaspoon vanilla until smooth. Spread over cooled cheesecake. Bake 5 minutes. Cool 30 minutes before transferring to the fridge to chill at least 6 hours or up to 24 hours (I prefer making it the day before serving).
- Top with your favorite toppings. Slice and enjoy!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Cake + Cupcakes, Christmas, Desserts, Nut-Free, Valentine's Day
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
It’s surely one of the best cheesecake recipes that I’ve tried. The recipe is proven to be effective and the result was amazing!
I love all the flavors in this recipe. The cinnamon in the graham crust was so good. This cheesecake is so amazing, it melts in your mouth.
This was the best cheesecake, the extra layer of frosting made this incredible! thank you for sharing this amazing recipe!