Pie Plate Cheesecake With Sour Cream Top Recipes

CHEESECAKE PIE

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.

EASY SOUR CREAM CHEESECAKE

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.

PIE PLATE CHEESECAKE WITH SOUR CREAM TOP

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

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.

CHEESECAKE WITH SOUR CREAM TOPPING

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.

PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE

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.

PERFECT CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Combine graham cracker crumbs, sugar, ground almonds, and salt in a bowl. Drizzle melted butter and stir until evenly moistened. Press into the bottom and up the sides (as far as it'll go) of a lightly buttered 10-inch springform pan. Refrigerate for at least 1 hour to set.
• Preheat oven to 325 degrees F.
• In a large mixing bowl or the bowl of a stand mixer, combine cream cheese, 1 cup of sugar, and salt and beat until smooth. Add flour and egg yolks and mix thoroughly. Stir in sour cream, lemon juice, vanilla and nutmeg and beat until smooth.
• In a separate bowl, beat egg whites with remaining 1/4 cup sugar until it forms stiff peaks. Fold thoroughly into cream cheese mixture; no need to be terribly gentle with it, but you do want the whites to be evenly incorporated. Pour into chilled crust.
• Bake cheesecake for 1 hour 15 minutes or until top is puffed and lightly golden brown. There will be cracks, but that's what the sour cream topping is for. Without opening the oven door, turn the oven off, and let the cheesecake sit in the oven as it cools for 1 hour. Do not take the cheesecake immediately out of the hot oven or it will fall. After an hour, remove cheesecake and heat oven to 450 degrees.
• While the cheesecake is cooling, make the sour cream topping by whisking the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for an hour, 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.***.

CHEESE PIE WITH SOUR CREAM TOPPING

Steps:

• To make pie crust add melted butter (1/2 cup plus 3 Tbls. butter) to graham cracker crumbs and press into pan. (Or you can purchase pre-made pie crust).
• Mix cream cheese, sugar, eggs and vanilla, pour over graham cracker crust.
• Bake for 30 to 40 minutes at 350 degrees. (Oven Temps. vary).
• Meanwhile, blend together ingredients for topping.
• Remove pie let cool for about 10 minutes. Pour sour cream topping mixture over cake. Return to oven for about 12 to 15 minutes.
• Remove pie from oven, let cool some, then chill and serve.
• NOTE: Do not place hot pie into refrigator straight from oven, this could harm your refrigator.
• You can serve it plain or use cherry, strawberry or blueberry pie filling to top this pie. Makes for a great change.
• You can also press the graham cracker crumbs into a 9" x 13" cake pan and follow the rest of the recipe to finish as a cheese cake.

LADY ROSE'S CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9 inch spring form pan with cooking spray. Now wrap the bottom of the pan in several layers of aluminum foil. Roll foil about half way up sides of pan. I used 3 layers. Be sure to cover bottom well so water does not seep into bottom while cheesecake is baking.
• 2. Combine crust ingredients into a small bowl & stir to blend.
• 3. Then add melted butter to crust ingredients and stir until thourgly mixed and mixture looks crumbly.
• 4. Pour crumb mixture into prepared pan,& spread evenly over pan. With the back of a measuring cup press crumbs firmly into bottom and up the sides of pan about 2 inches.
• 5. Now bake in a preheated 350 degree F. oven for 8 minutes. Then remove and set aside to cool. REDUCE OVEN TEMPERATURE TO 325 DEGREES F.
• 6. In a medium size bowl add all 4 of the cream cheeses, pudding mix, & sugar, then beat slowly to blend just till mixed. Add eggs one at a time, but only beat till incorporated into batter. Now remove beater and use a spatula, add the extracts and sour cream. Stir by hand just until blended. I do this part by hand so as not to incorporate too much air into batter.
• 7. Pour batter into pan and smooth out top of cheesecake. Place cheesecake in a LARGER PAN, sit on oven rack. THEN POUR ENOUGH BOILING WATER in pan TO COME HALF WAY UP THE SIDES OF SPRINGFORM PAN.
• 8. REDUCE OVEN TEMPERATURE TO 300 DEGREES F. Bake for 1 hour and 20 minutes. Cake should be set but not firm. It will not get real dark on top. After cooking time has elapsed. Turn oven OFF. but leave door slightly open, for about 15 minutes.
• 9. While door is open prepare the sour cream topping. When the 15 minutes has elapsed, brush the sour Cream topping carefully over cheesecake. Continue to leave door open for an additional 45 minutes.DO NOT TURN OVEN BACK ON. Then set on counter to cool completely. Then place in fridge to chill overnight or at least 4 or 5 hours.