Sour cream cheesecake has a delightful creaminess with a pleasant tang! I love all of the variations, so I put together a list of 21 takes on it. They include a basic, traditional recipe as well as a few variations that will make you look like you attended pastry school! It’s hard to beat a good cheesecake, so choose a recipe and let it set in the fridge!
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1) Classic New York Style Sour Cream Cheesecake
The one that started all the magic! Dense, tangy, and totally worth the wait!
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Classic New York Style Sour Cream Cheesecake
A cheesecake is made with smooth sour cream baked until just set and has a buttery graham crust.
Ingredients
Method
- Mix the graham crumbs and butter, press into a springform pan, and chill.
- Beat the cream cheese and sugar until smooth.
- Blend in the sour cream and vanilla, then add the eggs one at a time.
- Pour over the crust and bake at 325F for about 70 minutes until the center is just set.
- Turn off the oven and let it cool inside with the door cracked.
- Chill at least 4 hours or overnight before slicing.
Notes
A water bath keeps the top crack-free.
2) Lemon Sour Cream Cheesecake Delight
Bright, sunny and just tangy enough to make your cheek pucker a bit.
Lemon Sour Cream Cheesecake Delight
A crunchy graham cracker base holds a zesty lemon cheesecake topped with a layer of tangy sour cream.
Ingredients
Method
- Press the graham crumb and butter mixture into a springform pan and chill.
- Beat the cream cheese and sugar until creamy.
- Mix in the sour cream, lemon juice, and zest.
- Add the eggs one at a time until just combined.
- Pour over the crust and bake at 325F for 65 minutes.
- Cool, then chill at least 4 hours before serving.
Notes
Top with a little extra zest for a pop of color.
3) Chocolate Swirl Sour Cream Cheesecake
Pretty marbled top, dreamy chocolate ribbons, zero pastry-school required.
Chocolate Swirl Sour Cream Cheesecake
A cheesecake with graham cracker crust which has been swirled with chocolate and has a creamy vanilla base.
Ingredients
Method
- Press the crumb mixture into a springform pan and chill.
- Beat the cream cheese, sugar, sour cream, and vanilla until smooth, then add eggs.
- Set aside a cup of batter and stir the melted chocolate into it.
- Pour the plain batter into the crust, then dollop the chocolate batter and swirl with a knife.
- Bake at 325F for 70 minutes until just set.
- Cool and chill at least 4 hours before slicing.
Notes
Drag a knife gently for a marbled look without overmixing.
4) Raspberry Sour Cream Cheesecake
The raspberry topping really gives this one a festive feel.
Raspberry Sour Cream Cheesecake
A smooth sour cream cheesecake topped with a shiny sauce made from fresh raspberries.
Ingredients
Method
- Press the crumb mixture into a pan and chill.
- Beat the cream cheese, sugar, and sour cream, then add the eggs.
- Pour over the crust and bake at 325F for 65 minutes.
- Simmer the raspberries with 2 tbsp sugar until saucy, then strain and cool.
- Cool the cheesecake, then chill at least 4 hours.
- Spoon the raspberry sauce over before serving.
Notes
Save a few whole raspberries for the top.
5) Pumpkin Spice Sour Cream Cheesecake
Cozy sweaters not included, but this is essentially fall in cheesecake form.
Pumpkin Spice Sour Cream Cheesecake
This cheesecake has deliciously warm notes of pumpkin spice and is enhanced with the addition of sour cream. It also has a crumbly gingersnap and graham cracker crust.
Ingredients
Method
- Press the crumb mixture into a pan and chill.
- Beat the cream cheese and sugar until smooth.
- Mix in the sour cream, pumpkin puree, and spice.
- Add the eggs one at a time, then pour over the crust.
- Bake at 325F for 75 minutes until the edges are set.
- Cool and chill at least 4 hours before serving.
Notes
A dollop of whipped cream and a dash of cinnamon finishes it nicely.
6) Blueberry Sour Cream Cheesecake
The bursting blueberries are basically the whole personality and I love it.
Blueberry Sour Cream Cheesecake
A creamy cheesecake with a slight tang topped with our homemade blueberry compote which is warm and shiny.
Ingredients
Method
- Press the crumb mixture into a pan and chill.
- Beat the cream cheese, sugar, and sour cream, then add the eggs.
- Pour over the crust and bake at 325F for 65 minutes.
- Cook the blueberries with cornstarch and a splash of water until thick, then cool.
- Cool the cheesecake and chill at least 4 hours.
- Top with the blueberry compote before serving.
Notes
Reserve a handful of fresh berries to scatter on top.
7) Strawberry Sour Cream Cheesecake with Graham Crust
Sliced strawberries and cream.
Strawberry Sour Cream Cheesecake with Graham Crust
A classic sour cream cheesecake, which has a graham cracker crust and is topped with fresh strawberries.
Ingredients
Method
- Press the crumb mixture into a pan and chill.
- Beat the cream cheese, sugar, and sour cream, then add the eggs.
- Pour over the crust and bake at 325F for 65 minutes.
- Cool, then chill the cheesecake at least 4 hours.
- Toss the sliced strawberries with warmed jam for a glossy glaze.
- Arrange the strawberries over the top before serving.
Notes
Glaze the berries just before serving so they stay shiny.
8) Key Lime Sour Cream Cheesecake
At a beach vacation, you are probably enjoying something a little summery, tropical and treat type of eatable!
Key Lime Sour Cream Cheesecake
A Key Lime Cheesecake with a tangy sour cream layer on a buttery Graham Cracker Crust.
Ingredients
Method
- Press the crumb mixture into a pan and chill.
- Beat the cream cheese and sugar until smooth.
- Mix in the sour cream, key lime juice, and zest.
- Add the eggs one at a time, then pour over the crust.
- Bake at 325F for 60 minutes until just set.
- Cool and chill at least 4 hours before serving.
Notes
Garnish with thin lime wheels and whipped cream.
9) Banana Cream Sour Cream Cheesecake
Like cheesecake and banana cream pie had an adorable baby.
Banana Cream Sour Cream Cheesecake
A smooth and mellow cheesecake with banana and sour cream, combined to create an amazing topper with sliced bananas.
Ingredients
Method
- Press the crumb mixture into a pan and chill.
- Beat the cream cheese, sugar, sour cream, and vanilla until smooth.
- Mix in the mashed bananas, then add the eggs.
- Pour over the crust and bake at 325F for 65 minutes.
- Cool, then chill at least 4 hours.
- Top with fresh banana slices and whipped cream just before serving.
Notes
Add the fresh banana slices last so they don't brown.
10) Mocha Cappuccino Sour Cream Cheesecake
This is your cheesecake and afternoon coffee break all in one!
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Mocha Cappuccino Sour Cream Cheesecake
This cheesecake has an espresso and cocoa flavoring. This richness adds a mocha cappuccino flair.
Ingredients
Method
- Press the chocolate crumb mixture into a pan and chill.
- Dissolve the espresso in a splash of hot water and cool.
- Beat the cream cheese, sugar, and sour cream, then mix in the espresso and cocoa.
- Add the eggs one at a time, then pour over the crust.
- Bake at 325F for 70 minutes until just set.
- Cool and chill at least 4 hours before serving.
Notes
Dust with cocoa right before serving for a cappuccino look.
11) Salted Caramel Sour Cream Cheesecake
That sweet and salty caramel drip is literally hypnotizing.
Salted Caramel Sour Cream Cheesecake
A smooth sour cream cheesecake topped with salted caramel and sprinkled with flaky sea salt.
Ingredients
Method
- Press the crumb mixture into a pan and chill.
- Beat the cream cheese and brown sugar until smooth.
- Mix in the sour cream, then add the eggs one at a time.
- Pour over the crust and bake at 325F for 70 minutes.
- Cool, then chill at least 4 hours.
- Drizzle with caramel sauce and sprinkle with sea salt before serving.
Notes
Warm the caramel slightly so it drips beautifully.
12) Gingerbread Sour Cream Cheesecake
All the holiday spices with none of the cookie-cutter clean up!
Gingerbread Sour Cream Cheesecake
A gingersnap crust supports a cheesecake with spiced gingerbread, sour cream, and molasses.
Ingredients
Method
- Press the gingersnap crumb mixture into a pan and chill.
- Beat the cream cheese and brown sugar until smooth.
- Mix in the sour cream, molasses, and spices.
- Add the eggs one at a time, then pour over the crust.
- Bake at 325F for 70 minutes until set.
- Cool and chill at least 4 hours before serving.
Notes
A little whipped cream tames the bold spice.
13) Pina Colada Sour Cream Cheesecake
If you like pina coladas, then you know where this is going.
Pina Colada Sour Cream Cheesecake
Creamy sour cream and crushed pineapple give the dessert a tropical cheesecake flavor.
Ingredients
Method
- Press the crumb mixture into a pan and chill.
- Beat the cream cheese, sugar, and sour cream until smooth.
- Fold in the drained pineapple and half the coconut, then add the eggs.
- Pour over the crust and bake at 325F for 65 minutes.
- Cool, then chill at least 4 hours.
- Top with toasted coconut before serving.
Notes
Toast the coconut topping for extra flavor.
14) Almond Amaretto Sour Cream Cheesecake
Nutty, aromatic, a bit fancy, yet super easy.
Almond Amaretto Sour Cream Cheesecake
A creamy cheesecake with almonds and amaretto on a toasted almond crust.
Ingredients
Method
- Mix the crumbs, almonds, and butter, press into a pan, and chill.
- Beat the cream cheese, sugar, and sour cream until smooth.
- Mix in the amaretto and almond extract, then add the eggs.
- Pour over the crust and bake at 325F for 70 minutes.
- Cool, then chill at least 4 hours.
- Garnish with toasted sliced almonds before serving.
Notes
A little goes a long way with almond extract.
15) Coconut Cream Sour Cream Cheesecake
Dreamy with a Lush Melt-in-your-mouth texture topped with “it should be illegal” amounts of toasted coconut!
Coconut Cream Sour Cream Cheesecake
An indulgent dessert of rich cheesecake crafted using coconut milk and sour cream then topped with toasted coconut.
Ingredients
Method
- Press the crumb mixture into a pan and chill.
- Beat the cream cheese, sugar, and sour cream until smooth.
- Mix in the coconut milk and half the shredded coconut, then add the eggs.
- Pour over the crust and bake at 325F for 70 minutes.
- Cool, then chill at least 4 hours.
- Pile toasted coconut over the top before serving.
Notes
Toast the coconut low and slow so it doesn't burn.
16) Maple Bourbon Sour Cream Cheesecake
Sophisticated and cozy, it’s the perfect dessert to end a dinner party.
Maple Bourbon Sour Cream Cheesecake
Smooth bourbon maple cheesecake on a graham and pecan crust.
Ingredients
Method
- Mix the crumbs, pecans, and butter, press into a pan, and chill.
- Beat the cream cheese and maple syrup until smooth.
- Mix in the sour cream and bourbon, then add the eggs.
- Pour over the crust and bake at 325F for 70 minutes.
- Cool, then chill at least 4 hours.
- Drizzle with extra maple syrup before serving.
Notes
Toasting the pecans first deepens the flavor.
17) Mango Passionfruit Sour Cream Cheesecake
Sunshine in a slice, it'll bring a smile to your face with its bright, tangy tropical flavors that you won't want to miss.
Mango Passionfruit Sour Cream Cheesecake
Creamy cheesecake with a swirl of tropical goodness featuring mango and passionfruit.
Ingredients
Method
- Press the crumb mixture into a pan and chill.
- Beat the cream cheese, sugar, and sour cream until smooth, then add the eggs.
- Pour the batter into the crust.
- Dollop the mango puree and passionfruit pulp on top and swirl gently.
- Bake at 325F for 65 minutes until just set.
- Cool and chill at least 4 hours before serving.
Notes
Strain the passionfruit if you prefer it without seeds.
18) Peppermint Chocolate Chip Sour Cream Cheesecake
Chilly, minty, and sprinkled with chocolate, it’s like christmas in a slice!
Peppermint Chocolate Chip Sour Cream Cheesecake
A cool peppermint cheesecake sprinkled with mini chocolate chips and resting on a chocolate cookie crust.
Ingredients
Method
- Press the chocolate crumb mixture into a pan and chill.
- Beat the cream cheese, sugar, and sour cream until smooth.
- Mix in the peppermint extract, then add the eggs.
- Fold in the chocolate chips and pour over the crust.
- Bake at 325F for 70 minutes until set.
- Cool and chill at least 4 hours before serving.
Notes
Crushed candy canes make a festive topping.
19) Orange Blossom Sour Cream Cheesecake
The floral notes are gentle, subtle, and sophisticated in an effortless way.
Orange Blossom Sour Cream Cheesecake
An orange cheesecake fountain has an elevated flavor from orange blossom water and a sour cream accent.
Ingredients
Method
- Press the crumb mixture into a pan and chill.
- Beat the cream cheese, sugar, and sour cream until smooth.
- Mix in the orange juice, blossom water, and zest.
- Add the eggs one at a time, then pour over the crust.
- Bake at 325F for 65 minutes until just set.
- Cool and chill at least 4 hours before serving.
Notes
Orange blossom water is potent, so add it sparingly.
20) Cinnamon Apple Sour Cream Cheesecake
Apple pie energy with a cream and tang twist you didn't know you needed.
Cinnamon Apple Sour Cream Cheesecake
Our cheesecake has a decadent creamy texture. We then top it with sautéed apples. It has a graham cracker crust, finished off with a cinnamon spice mix.
Ingredients
Method
- Press the crumb mixture into a pan and chill.
- Beat the cream cheese, sugar, sour cream, and half the cinnamon, then add the eggs.
- Pour over the crust and bake at 325F for 70 minutes.
- Saute the diced apples with the remaining cinnamon until tender, then cool.
- Cool the cheesecake and chill at least 4 hours.
- Spoon the cinnamon apples over the top before serving.
Notes
A drizzle of caramel over the apples is pure magic.
21) Toffee Crunch Sour Cream Cheesecake
Nothing could be better than crunchy toffee bits in every mouthful.
Toffee Crunch Sour Cream Cheesecake
A creamy cheesecake with toffee pieces and a drizzle of caramel on top.
Ingredients
Method
- Press the crumb mixture into a pan and chill.
- Beat the cream cheese and brown sugar until smooth.
- Mix in the sour cream, then add the eggs one at a time.
- Fold in half the toffee bits and pour over the crust.
- Bake at 325F for 70 minutes until set.
- Cool, chill at least 4 hours, then top with remaining toffee and caramel.
Notes
Add the topping toffee just before serving so it stays crisp.