Creamy Sour Cream Topped Cheesecake

Creamy Sour Cream Topped Cheesecake

How about a New York style cheesecake that is not only extra creamy, but it's also topped with a slightly tart layer? Ahhhh.....This really is delicious and one of my favorite desserts! I often make it with a raspberry sauce to compliment it, but it really needs nothing at all. It's simply scrumptious as it is!

Although I don't eat dairy very often, I do enjoy a piece of cheesecake on special occasions. And if I'm going to splurge, I want it to be worthwhile and it needs to justify the extra calories. This one does!

I made this recently for a women's conference and it disappeared so fast that my daughter missed getting a picture of it. One will be coming soon.



    Crust: (double if you like thicker crust)
  • 1 C. Blanched Almond Flour
  • 1/2 t. Vanilla
  • 1/4 C. Butter (melted)
  • 1/2 t. Molasses
  • 1/8 t. Salt
  • 1/4 C. Powdered Truvia
  • 4 (8 oz.) Cream Cheese (softened at room temp.)
  • 1/2 C. Truvia
  • 2-3 T. Lemon Juice (to personal taste)
  • 1/2 t. Vanilla
  • 4 Eggs (at room temp. & slightly beaten with fork)
  • 3/4 C. Sour Cream (at room temp.)
    Sour Cream Topping:
  • 3/4 C. Sour Cream (at room temp.)
  • 1/4-1/2 C. Powdered Truvia (It should still be tart)


  1. Melt butter and then add molasses. Add it to the rest of the ingredients and mix well. Lightly press onto the bottom and 1" up the side of a greased spring form pan. Bake at 350 degrees for 5-7 min. Cool.
  1. Beat cream cheese until smooth. Add 1/2 C. of truvia, lemon juice, sour cream and vanilla. Mix until well combined. With a whisk, add the eggs. Gently stir until just combined. Pour over crust. Bake in a water bath at 325 degrees for 55 min. Gently add the sour cream topping and bake 5-10 min. longer. Don't over bake! The center should still look jiggly. Cool and then refrigerate for at least 4 hours or overnight.


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