Ingredients
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- Butter, for greasing the pan (optional)
- 1 prepared graham cracker crust or parchment-lined cake pan
Instructions
- Preheat oven to 325°F and grease or line a cake pan with parchment paper.
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Gradually add sugar and beat until fully incorporated and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream, vanilla extract, flour, and salt until batter is smooth.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 50–60 minutes, until center is set and edges are golden.
- Turn off oven, crack door open, and let cake rest inside for 30 minutes.
- Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
Notes
- Add a graham cracker crust for extra flavor and texture.
- Swirl in fruit preserves before baking for a fruity twist.
- Substitute Greek yogurt for sour cream if desired.
- Add lemon zest and juice for a citrus version.
- Freeze individual slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 23g
- Sodium: 240mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg
