Classic Cheesecake with Sour Cream Topping

Hello, Hello Classy Clutter readers! I am so excited to be back today and oh, have I got a treat for you! Don’t be mad that I am about to ruin all the healthy eating you have been doing since the new year began. It’s my job 😉 But seriously, this classic cheesecake is AH-mazing! And yes, you have to say it like that. haha!

This recipe comes from my grandmother-in-law (or, my husband’s amazing Nana!) She told me she got this recipe from a newspaper or magazine when she was just a newlywed and has been making it ever since! It is a vanilla classic cheesecake but you top it with a sweetened sour cream layer and oh my goodness it is good!
I have to admit something though. The idea of making a cheesecake kind of intimidated me! I thought you had to use a special pan and cook it with a water bath etc. but this is a really easy recipe and you don’t need to do any of that. If you are going to serve it for guests you may want to use a springform pan, but Nana always makes hers in a cake pan and we just love it. So use what you have and go for it! You could even use a 9″ pie pan if you don’t have a round cake pan. You just won’t get the tall sides.
I am usually all about the toppings but this classic cheesecake can stand on it’s own! The flavor and texture are amazing! Creamy good I tell you. I also love the all spice in the graham cracker crust. Yum! You can top your slice with cherry pie filling or just the sauce (skip the cherries) like my husband prefers. I like it both ways.
This would be the perfect dessert to make for your sweetie this VALENTINES DAY! I mean, who doesn’t love cheesecake?!

Classic Cheesecake with Sour Cream Topping


  •  CRUST:
  • 1 1/2 cup graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup powdered sugar
  • 1 teaspoon all spice
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 2 eggs, beaten lightly
  • 2/3 cup sugar
  • 2 teaspoons vanilla
  • 1 1/2 cup sour cream
  • 4 Tablespoons sugar
  • 2 teaspoons vanilla*
  • cherry pie filling, optional
  1. FOR THE CRUST: Pre-heat oven to 350 degrees. Prepare a 9″ cake pan or springform pan. Mix together the crust ingredients. Press into the bottom of the pan.
  2. FOR THE FILLING: Mix the cream cheese till soft and creamy. Add eggs, sugar & vanilla. Beat till creamy. Pour onto crust. Bake for 25 minutes (the center should look almost set).
  3. FOR THE TOPPING: When the cheesecake is done baking, remove from the oven & increase the oven to 450 degrees. Mix together the sour cream, sugar & vanilla. Pour over cheesecake and bake for 7 minutes at 450 degrees. Let the cheesecake cool completely then cover & chill overnight in the fridge.
  4. NOTES: *I used a clear vanilla for the topping. If you don’t it may tint the topping a darker color. It will still taste great but if you want a pure white, use clear vanilla. The hardest thing about making this cheesecake is remembering to make it the day before you need it. It is not good unless it is fully chilled (overnight is best!)

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  • Reply
    maria felicia magno
    January 21, 2015 at 8:44 am

    i love chieesecake..
    these dishes look so good

  • Reply
    April 2, 2015 at 7:05 am

    Unless you are an expert cheesecake maker, I think toppings are a must to cover up any “cracks” than happened during cooling! Thanks for sharing!

    • Reply
      April 3, 2021 at 2:09 pm

      To avoid cracks put cheesecake in a water bath! I always have to cover bottom of cheesecake pan with tinfoil to avoid water leakage!

  • Reply
    Patty grebinger
    December 23, 2016 at 2:05 pm

    I just make a sour cream cheesecake from my 40 year old “Joy of Cooking” cookbook. The recipe is similar – just different proportions and slightly cooking times and temps. Mine does look like yours which is what I was looking for. Looking forward to trying it tomorrow.

  • Reply
    December 2, 2017 at 7:28 am

    I can’t find the recipe for this cheesecake???

    • Reply
      Mallory & Savannah
      February 20, 2018 at 3:42 pm

      Hi! Try refreshing your page! It is on this post. 🙂

    • Reply
      Cassandra Baez
      January 10, 2021 at 11:53 am

      If I doubled the cheesecake part to make a thicker cheesecake how much time would I need to add?

  • Reply
    October 12, 2019 at 4:37 pm

    This cheesecake was absolutely delicious! It was loved by everyone, thank you

  • Reply
    October 19, 2019 at 8:53 am

    Would love to make mini cheesecakes. Can you let me know what time and temperature would work?

  • Reply
    Patsy Torres
    October 1, 2020 at 11:27 pm

    Absolutely love, love, love this recipe! So easy too. This had become a just for the heck of it dessert that the whole family enjoys.

  • Reply
    March 10, 2021 at 9:32 pm

    I made this cheesecake tonight and it was delicious. Our friend was visiting and he said it was very good. I made it in a talker cake pan and when I went to take out the first piece it came out in pieces but the rest came out better. I did not have any canned cherries so I whipped up some whipping creme, very good.

  • Reply
    June 18, 2021 at 8:23 am

    This recipe is so similar to what my grandmother use to make with the exception of using a 9×13 glass casserole dish and cutting into squares. The ingredients are the same but differ a little as far as amounts, such as 5 eggs compared to two, sugar and baking temp and time. I wonder if that is because of the 9×13 dish instead of the traditional round spring form pan. Has anyone else made this using a 9×13 glass casserole dish?

  • Reply
    July 20, 2021 at 6:59 am

    Simple and amazing recipe, I really liked it. Cheesecake could be a perfect dessert. surely, try it once. Many thanks for sharing a good piece of content.

  • Reply
    Philip King
    September 7, 2021 at 3:40 am

    I like dessert. This recipe is just loved to read. Thank you for sharing such a yummy recipe.

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