You have to try Mom’s Cheesecake with Sour Cream Topping! It’s baked in a 9×13, 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.)
- 2 cups graham cracker crumbs (buy crumbs or crush 14 long crackers)
- 12 tablespoons salted butter
- 3 tablespoons granulated sugar
- 3 8-ounce cream cheese blocks (softened; use full fat)
- 3 jumbo eggs (at room temperature)
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 cups half & half (full fat)
- 1 pint sour cream (full fat)
- 1/4 cup granulated sugar
- fresh blueberries for serving (optional)
- Set out your cream cheese and eggs at room temperature for an hour before using them.
- To make the crust, crush your crackers, if needed, by placing seven cracker sheets at a time in a sealed plastic bag. Crush them with a rolling pin.
- Add your crumbs to a small mixing bowl. Melt your butter in the microwave or a pan on the stove and add the melted butter to your crumbs. Stir in 3 tablespoons of sugar. Stir your crust mixture until it's blended well, and all the crumbs are moist.
- Lightly grease a 9x13 pan with cooking spray. Transfer the crust mixture to the pan and press it evenly onto the bottom surface, not the sides. Set the crust aside to be baked later with the cheesecake filling.
- Preheat your oven to 325 degrees F. To make the cheesecake filling, add your softened cream cheese to a large mixing bowl or stand mixer. Beat the cream cheese until it's thick and creamy, getting rid of any lumps as best you can.
- Add your room-temperature eggs and 1 1/2 cups of sugar. Beat until blended and no lumps remain, scraping the bottom of the bowl as needed.
- Add your flour and vanilla. Beat to blend.
- Add your half & half and beat at a low speed (to avoid splashing). When the mixture is blended, beat it some more until you see some bubbles on the surface.
- Pour the batter over your unbaked graham cracker crust. Bake the cheesecake for 45-50 minutes, until it's set.
- Let the cheesecake cool on a wire rack. Wait at least 30 minutes before adding the sour cream topping.
- To make the topping, add your sour cream to a small mixing bowl. Stir in 1/4 cup of sugar. When the cheesecake is cooled off, spread on your sour cream topping.
- Cover the pan with foil (be careful not to let the foil touch the cheesecake surface) and refrigerate the cheesecake overnight. Serve the cheesecake chilled, with fresh blueberries, if desired.
- Store the cheesecake covered in the refrigerator for up to three days.
This cheesecake needs to be made at least a day in advance but tastes even better 2-3 days after you make it, as the crust softens. We've never tried freezing it and haven't stored it in the fridge beyond three days.