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Sour Cream Cheesecake

This smooth cheesecake is not overly sweet, and the pound cake makes a convenient crust. It's a tradition at holiday time.—Nick Mescia, Surprise, Arizona
  • Total Time
    Prep: 15 min. + chilling Bake: 1 hour + cooling
  • Makes
    12-14 servings


  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/8-inch slices
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-3/4 cup sugar
  • 4 large eggs, room temperature, lightly beaten
  • 4 cups (32 ounces) sour cream
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • Cherry pie filling


  • Arrange cake slices in two overlapping layers on the bottom and around the sides of a 10-in. springform pan; set aside.
  • In a bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Add sour cream and vanilla; beat just until combined. Pour over cake slices. Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread sour cream over cheesecake; top with cherry pie filling.

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