Best 10 Pie Plate Cheesecake With Sour Cream Top Recipes

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Indulge in a delightful culinary journey with our diverse collection of pie plate cheesecake recipes. From the classic New York-style cheesecake to the tangy key lime cheesecake, our curated selection caters to every cheesecake enthusiast. Whether you prefer a creamy, dense texture or a light and fluffy filling, we have a recipe that will tantalize your taste buds. Each recipe is meticulously crafted with step-by-step instructions, ensuring a seamless baking experience. Dive into the world of cheesecakes and discover your new favorite dessert.

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CHEESECAKE WITH SOUR CREAM TOPPING



Cheesecake with Sour Cream Topping image

Try a creamy, graham cracker crumb-crusted Cheesecake with Sour Cream Topping. This Cheesecake with Sour Cream Topping is citrus-kissed with lemon juice.

Provided by My Food and Family

Categories     Recipes

Time 5h35m

Yield Makes 16 servings.

Number Of Ingredients 8

1 cup graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1-1/2 tsp. vanilla, divided
3 eggs
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oven to 325°F.
  • Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING



Classic Cheesecake with Sour Cream Topping image

Categories     Recipes

Number Of Ingredients 10

1½ cup crushed Graham Crackers (about half a box)
¼ cup melted butter
¼ cup sugar
2-8oz packages of cream cheese at room temperature
½ cup sugar
3 large eggs - at room temperature
1 tsp. pure vanilla extract
1 pint sour cream
¼ cup sugar
1 tsp. pure vanilla extract

Steps:

  • Crust- Preheat oven to 375. Put half of the box of Graham crackers into the bowl of a food processor fitted with a steel blade. Pulse until finely ground. Measure out 1½ cups into a medium sized bowl.
  • Stir together the crumbs and the sugar, and then evenly pour the melted butter into the mixture. Stir using a fork until everything is evenly blended.
  • Pour crust mixture into a 9 inch springform pan. Press it evenly around the bottom and and inch up the sides until an even layer is formed. (I used the bottom of a cup for this) Set aside.
  • Filling: In a large bowl, mix the softened cream cheese and sugar together on medium to medium-high speed. Once fully combined, add the vanilla and one egg. Blend until smooth and fully incorporated. Scrape the bowl down from time to time to ensure everything is being mixed together. Add the remaining eggs, one at a time, mixing thoroughly each time. (Don't mix on high speed - this will incorporate too much air into the batter and the cheesecake won't be as dense once it bakes.)
  • Pour mixture over the crust. Gently tap the pan to encourage any air bubbles to rise to the surface.
  • Place the cheesecake into a preheated oven and bake for approximately 25 minutes, or until the center no longer jiggles when gently shaken. Once the first layer has baked, let it cool for at approximately 15 minutes. Increase the oven temperature to 450° F.
  • While the cheesecake is cooling, whisk the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
  • Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
  • Refrigerate the cheesecake overnight to set. *Don't put cheesecake in the fridge until it has cooled to room temperature.

PIE PLATE CHEESECAKE WITH SOUR CREAM TOP



Pie plate cheesecake with sour cream top image

This is very similar to my other cheesecake recipe but is smaller and you can make it easier by using a ready made graham pie shell.

Provided by Chris T.

Categories     Desserts

Time 40m

Number Of Ingredients 12

1 ready made graham cracker crust (or mix 2 and 1/4 cups crushed graham crackers with 1/2 cup melted butter and 3 tablespoons sugar and press into pie plate )
1 8 oz bar of cream cheese, softened
1 Tbsp lemon juice
1/2 c sugar
1/4 c milk
1 dash(es) salt
1/2 tsp vanilla
2 large eggs
FOR THE SOUR CREAM TOP
2 Tbsp sugar
1 c sour cream
1/2 tsp vanilla

Steps:

  • 1. Heat oven to 325
  • 2. Beat cream cheese until light and fluffy.
  • 3. Gradually add lemon juice,sugar,milk,salt and vanilla.
  • 4. Add eggs one at a time mixing well after each addition.
  • 5. Pour into crust and bake for 25-30 minutes or until set in the middle.
  • 6. Meanwhile combine 2 tablespoons of sugar,sour cream and 1/2 teaspoon of vanilla in small bowl.
  • 7. spread the sour cream mixture gently on cheesecake and bake for 10 minutes longer. Refrigerate for at least 5 hours before serving.

SOUR CREAM CHEESECAKE



Sour Cream Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 Servings

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 cup sugar, divided
2 eggs, beaten
16 ounces cream cheese, softened
1 dash salt
1-1/2 teaspoons vanilla, divided
1 cup Daisy Brand Sour Cream

Steps:

  • 1.Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
  • 2.Press into the bottom of a 9-inch spring-form pan.
  • 3.Refrigerate the crust while making the filling.
  • 4.Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs, and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
  • 5.Pour the filling into the spring-form pan over the graham cracker crumb crust.
  • 6.Bake at 350°F for 25 minutes.
  • 7.Cool 30 minutes before adding the sour cream topping.
  • 8.Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake.
  • 9.Bake for 10 more minutes at 350°F. Cool to room temperature and then place in refrigerator to chill before serving.

PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE



PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake image

Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.

Provided by My Food and Family

Categories     Fruit Recipes

Time 5h5m

Yield 16 servings

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 cups sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
4 eggs
2 cups fresh blackberries

Steps:

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
  • Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.
  • Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

Nutrition Facts : Calories 420, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

CLASSIC CHEESECAKE



Classic Cheesecake image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield 12 to 16 servings

Number Of Ingredients 11

2 cups graham cracker crumbs
1/4 cup confectioners' sugar
6 to 8 tablespoons melted butter
1 pound cottage cheese
1 pint sour cream
8 ounce package softened cream cheese
3 large eggs, lightly beaten
1 cup sugar
1/4 cup flour
1 teaspoon vanilla
1 can cherry pie filling, optional or fresh sliced fresh strawberries or blueberries to serve with cake

Steps:

  • Preheat the oven to 300 degrees. Butter a 12 inch springform pan. Mix the pulverized graham crackers, sugar and melted butter and pat this dough into the bottom of the springform pan. Bake for 15 minutes or until set, remove and cool before filling.
  • Raise the temperature to 350 degrees. With an electric mixer beat the cottage cheese, sour cream, cream cheese, eggs, sugar, flour and vanilla. Beat for 10 minutes; batter will be very thin. Pour over crust and bake for 40 minutes. Turn off oven but leave cake in for an additional 30 minutes. Do not open oven door.
  • Remove cake from oven then cool cake for 2 hours. When cool, run a thin metal spatula around edge of cake. Loosen and remove sides of springform pan. Note that, when cooling, cheesecake will develop a large crack across the top.
  • Slide cake onto plate. If you wish, top with pie filling or serve a wedge of cake with fresh berries.

EASY SOUR CREAM CHEESECAKE



Easy Sour Cream Cheesecake image

This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.

Provided by SBDEVENEY

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 6

1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
  • Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

Nutrition Facts : Calories 324 calories, Carbohydrate 28.1 g, Cholesterol 80.5 mg, Fat 21.2 g, Protein 5.1 g, SaturatedFat 11.6 g, Sodium 199.9 mg, Sugar 21 g

CHEESECAKE PIE



Cheesecake Pie image

"A FRIEND gave me this recipe, and I love it so much! The secret is in the baking-I just let it barely show little bubbles on the surface before I take it out of the oven. You don't want cheesecake to bake too long."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
TOPPING:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Additional lemon zest, optional
Mint leaves, optional

Steps:

  • In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes. , In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust. , Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.

Nutrition Facts :

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING



Pumpkin Cheesecake with Sour Cream Topping image

Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It's one less thing you'll have to make on the big day. -Dorothy Smith, El Dorado, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 23

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1 can (15 ounces) solid-pack pumpkin
1 can (5 ounces) evaporated milk
2 tablespoons cornstarch
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs, room temperature, lightly beaten
SOUR CREAM LAYER:
2 cups sour cream
1/3 cup sugar
1 teaspoon vanilla extract
Additional ground cinnamon
OPTIONAL TOPPINGS:
Caramel sundae syrup
Chocolate syrup
Whipped cream
Chocolate curls
Ground cinnamon

Steps:

  • In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.

Nutrition Facts : Calories 329 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 189mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

IMPOSSIBLY EASY CHEESECAKE



Impossibly Easy Cheesecake image

Fast-forward to the rewarding flavor of homemade cheesecake baked the impossibly easy Bisquick® mix way.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 6

Number Of Ingredients 6

3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Original Bisquick™ mix
2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate.
  • Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
  • Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.

Nutrition Facts : Calories 480, Carbohydrate 43 g, Cholesterol 155 mg, Fiber 0 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 400 mg

Tips:

  • For a creamier cheesecake, use full-fat cream cheese and sour cream.
  • To prevent the cheesecake from cracking, bake it in a water bath.
  • Allow the cheesecake to cool completely before serving. This will help it set properly.
  • For a more flavorful cheesecake, use a variety of toppings, such as fresh fruit, chocolate chips, or nuts.
  • If you don't have a pie plate, you can use a 9-inch springform pan.

Conclusion:

This pie plate cheesecake with sour cream top is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, tangy flavor, and variety of topping options, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try.

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