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Nutrition Facts
Serving Size 1 (199g) Recipe makes 8 servings The following items or measurements are not included below: berries
Calories 672
Calories from Fat 413		(61%)
Amount Per Serving		%DV
	Total Fat 46.0g	70%
	Saturated Fat 27.8g	139%
	Monounsaturated Fat 13.1g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 171mg		57%
Sodium 382mg		15%
Potassium 190mg		5%
Total Carbohydrate 59.0g		19%
	Dietary Fiber 0.4g	1%
	Sugars 48.4g
Protein 8.8g		17%
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Greensboro Sour Cream Cheesecake

Recipe #388879 | 55 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: sofie #2
Sep 6, 2009

I learned this recipe in Greensboro NC, hence the name. I've been told it's popular in Texas too.It's a birthday favorite at our house. It's what cheesecake cupcakes recipe # 169510 is based on. You can substitute low-fat cream cheese and sour cream and the taste & texture are still good. Delicious with fresh peach slices under the berrry glaze. Cooking & prep time do not include cooling overnight.

SERVES 8 -10 , 1 cheesecake (change servings and units)

Ingredients

16 graham crackers
1/4 lb butter
1/4 cup sugar
16 ounces cream cheese
2 eggs
1/2 cup sugar
1/2 teaspoon vanilla
1 cup sugar
1 pint sour cream
1 lb berries, frozen or fresh
1/2 tablespoon cornstarch
1 dash lemon juice

Directions

1
Preheat oven to 350 degrees.
2
Pulvarize the graham crackers and mix with butter (can be melted or softened) and 1/4 c sugar. Pat into the bottom of a spring-form pan.
3
Smooth together cream cheese, eggs, 1/2 c sugar ,& vanilla. Put on top of crust and bake in 350 degree oven 20 minutes.
4
Mix /3 c sugar and sour cream. Pour over baked part of cake and cook for 8 minutes.
5
Refrigerate overnight covered.
6
Mix berries and corn starch in a suace pan. Bring to a boil and stir until clear. Add lemon juice to taste. When cool, pour on top of cheesecake.