You have to try Mom’s Cheesecake with Sour Cream Topping! It’s baked in a 9×13 pan and has a super creamy texture, a refreshing tang and the best, buttery graham cracker crust!
I never thought Mom would share her cheesecake recipe with me, let alone allow me to publish it on my blog. This is big, folks.
You’ll want to print this one for keeps. This 9×13 cheesecake with sour cream topping has been devoured at countless New Year’s Eve celebrations, graduations and who knows how many dinners. Mom’s probably made it nearly 100 times.
She got a version of this recipe from a friend many years ago, then adapted it along the way. After hearing all of the changes Mom made, I informed her this indeed was her recipe now.
So, what’s special about this cheesecake?
- Mom’s graham cracker crust isn’t dry. Extra butter (Mom uses margarine) produces a moist crust that gets even softer after a couple days. (I wish I knew Mom’s secret years ago; it would’ve spared me the sandy results I always got by following standard graham cracker crust recipes.)
- This cheesecake is extra creamy, thanks to half and half. Mom even increased the amount of half and half from the original recipe.
- The sour cream topping isn’t baked — it’s fresh sour cream lightly sweetened with sugar and spread right on the cooled cheesecake, greeting your taste buds with a refreshing tang.
And I love the convenience of using a 9×13 here instead of a springform pan, which can leak. (I use a 9×13 with square edges, similar to this one. That’s an affiliate link.)
Plus…no water bath is needed; this cheesecake won’t crack at the low temperature Mom recommends. And the sour cream topping would cover it anyway.
This cheesecake is quite different than the Fluffy Crustless Cheesecake so many Cooking with Mamma C readers love (me too!) That one is gluten free and has a very airy texture, compared to this super creamy one. But, both cheesecakes are outstanding and worthy of a place in your recipe collection.
Mom always slices her cheesecake into dainty squares, unlike my lasagna-slab portions you see here. (Hey, I had to fill up the plates for the photos, you know?)
And Mom simply serves her cheesecake with sour cream topping, unadorned. It’s delicious like that, but I have to say, it’s fabulous with fresh blueberries on top! I added them for a pop of color, but loved the way their crisp, juicy texture complemented the creaminess of the cheesecake.
I bet other berries would work well too. Maybe these Italian Strawberries with Sugar and Lemon? You’ll have to experiment.
And invite me over.
(Recipe Source: Barely adapted from my Mom’s recipe. She says she makes her crust with margarine, instead of butter, to produce a softer result. Mom’s recipe has several adaptations from the original one she received from a friend.)