77 creamy sour cream cheesecake Recipes

crushed butter-flavored crackers (about 25 crackers), butter, melted, cream cheese, softened, sour cream, divided, eggs, lightly beaten, grated onion, lemon juice, seafood seasoning, drops hot pepper sauce, pepper, crabmeat, drained, flaked and cartilage removed, seafood seasoning , optional

margarine, melted, graham cracker crumbs, sugar, cream cheese, softened, sweetened condensed milk, eggs, lemon juice, sour cream

whole almond (about 4oz), sugar, unsalted butter, room temp, cream cheese, room temperature, eggs plus 2 large egg yolks, room temp, sour cream, grated lemon peel, pure vanilla extract, boiling water , for baking, fresh raspberry, for garnish

graham cracker crumbs, sugar, butter, melted, cream cheese, softened, eggs, lightly beaten, sugar, vanilla extract, sour cream, sugar, vanilla extract, sugar, cornstarch, pitted tart cherries, lemon juice

graham cracker crumbs, chopped pecans, sugar, cinnamon (optional), melted butter or 1/2 cup margarine, cream cheese, softened, sweetened condensed milk, sour cream, eggs, lemon zest (you can use more or less ), lemon juice (i use 1/4 cup fresh and 1/4 cup bottled )

graham cracker crumbs, butter, melted, sugar, cream cheese, softened, sugar, eggs, vanilla extract, sour cream, espresso fudge sauce

vanilla wafers, crushed, unsalted butter, melted, cream cheese, room temperature, sups sugar, fresh lemon juice, sour cream, cornstarch, all-purpose flour, eggs, room temperature, creamy peanut butter, chocolate chips or combo peanut butter and chocolate, creamy peanut butter, sour cream

fudge brownie mix, butter or 1/2 cup margarine, softened, creamy peanut butter, egg, cream cheese, softened, creamy peanut butter, sugar, all-purpose flour, sour cream, vanilla, eggs, caramels , unwrapped, whipping cream, whipping cream, powdered sugar

ground graham crackers (about 30 squares), ground cinnamon, unsalted butter, melted, cream cheese, 2 (8-oz) blocks, softened, eggs, sugar, sour cream, lemon , zested, vanilla extract

crushed butter flavored cracker (about 25 crackers, ritz or club), butter, melted, cream cheese, softened, sour cream, divided, eggs, grated onions, lemon juice, seafood seasoning, drops hot pepper sauce, pepper, crabmeat, drained, flaked and cartilage removed, seafood seasoning (optional), assorted cracker, bagel chips, toasted bread

crushed cornbread-flavored crackers (about 14), butter, melted, cream cheese, softened, sour cream, divided, eggs, chopped onion, old bay seasoning, seasoned pepper blend, garlic powder, grated lemon rind, lemon juice, hot sauce, fancy lump crabmeat , picked, rinsed, and drained, garnishes: fresh parsley sprigs, chopped fresh parsley, lemon wedges, assorted crackers

crumb-crust recipe , made with finely ground graham crackers and 1/2 tsp ground ginger, cream cheese, softened, eggs, vanilla, sugar, coarsely chopped crystallized ginger, grated fresh ginger, sour cream, sugar, vanilla

graham crackers (22 squares), butter, melted, sugar, cream cheese, softened, sugar, all-purpose flour, eggs, sour cream, lemon peel, finely grated, vanilla extract

butter, cold, all-purpose flour, pecans, chopped, sliced rhubarb, sugar, all-purpose flour, cream cheese, softened, sugar, vanilla extract, eggs, sour cream, sugar, vanilla extract, pecans, chopped (optional)

graham cracker crumbs (about 8 cookie sheets), brown sugar, reduced-calorie stick margarine, melted, low-fat cottage cheese, tub-style light cream cheese (about 5 oz), reduced-fat firm silken tofu, drained, granulated sugar, all-purpose flour, bottled fat-free lemon curd (such as crosse & blackwell), grated lime rind, fresh lime juice, eggs, egg white, low-fat sour cream, granulated sugar, grated lemon rind, vanilla extract, lemon and lime slices (optional)

cinnamon graham crackers, crushed, chopped pecans, brown sugar, butter, low-fat cream cheese, sugar, eggs, vanilla, lemon peel, sour cream, sugar, vanilla

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

oreo crumbs, graham-cracker crumbs, butter, melted, creamy peanut butter, cream cheese, softened, eggs, sour cream, sugar, vanilla, chocolate syrup, four-layer fudge, wafer roll cookies, melted caramels (about 6), milk-chocolate chips, butterscotch chips, creamy peanut butter, sugar, evaporated milk, butter, marshmallow cream, creamy peanut butter, vanilla extract, chopped salted peanuts, caramels, whipping cream, milk-chocolate chips, butterscotch chips, creamy peanut butter