✔ Updated · fixed recipe card + freezing and thawing guide
My Sara Lee cheesecake recipe is a copycat-style version of the freezer-aisle classic: a thin, buttery graham cracker crust, a smooth cream cheese filling that’s dense but not heavy, and a sweet, tangy sour cream layer on top.
At a glance
The one tip that matters: Use full-fat block cream cheese at room temperature and beat it smooth before the eggs go in. Cold cream cheese leaves lumps, and over-beating after the eggs is what makes cheesecakes puff and crack.
The filling bakes at a gentle 325°F (165°C) so it stays creamy and crack-free, and the sour cream topping covers any small flaws anyway. Like the original, it freezes beautifully, so you can slice it, wrap it and pull out a piece whenever you want one. Freezing, thawing and flavor variations are covered below.
Why You’ll Love This Cheesecake
- Classic three layers: buttery graham crust, creamy filling and a sweet sour cream top.
- No water bath needed, thanks to a low oven, a slow cool-down and the forgiving topping.
- Freezer-friendly, just like the original: slice, wrap and thaw a piece whenever you like.
What Makes Sara Lee-Style Cheesecake Different?
Sara Lee’s classic cream cheesecake, a freezer staple of my Ohio childhood, is known for being shallow rather than tall, with a thin crust, a dense but smooth filling and that signature layer of sweetened sour cream on top. It’s sold frozen and thawed before serving, which is why the texture is so even and creamy all the way through. For more restaurant copycats, see our Cheesecake Factory copycat recipes.
I get there with a 9-inch pie plate instead of a tall springform, a modest two blocks of cream cheese, a little cornstarch for a smooth, stable set, and a sour cream topping that’s baked for just 5 minutes so it sets glossy and slices cleanly. For more homemade versions of store-bought favorites, see our copycat recipes.
Watch How It’s Made
Prefer to watch first? Our short video shows the crust, filling and sour cream topping coming together. The recipe card below has the full amounts, times and temperatures.
Step-by-Step Photos
Here’s how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Soften the cream cheese properly. Leave the blocks on the counter for about 1 hour. Room-temperature cream cheese beats smooth in 2 minutes. Cold cream cheese stays lumpy no matter how long you mix it.
- Use full-fat block cream cheese. Spreadable tub cream cheese and reduced-fat versions hold extra water, so the filling sets softer and can weep.
- Mix gently once the eggs go in. Use low speed and stop as soon as each egg disappears. Whipped-in air makes the filling puff in the oven, then sink and crack as it cools.
- Press the crust hard. A flat-bottomed cup or glass gives a firm, even crust that won’t crumble when you slice. Fine crumbs, from a food processor or a rolling pin and a zip-top bag, hold together best.
- Trust the wobble. Take the cheesecake out while the center still jiggles slightly. It firms up completely in the fridge, and over-baking is what makes it dry and cracked.
- Cool it slowly. Leave it in the turned-off oven with the door ajar, then on the counter, before it goes in the fridge. Sudden temperature changes cause cracks.
Sara Lee-Style Cream Cheesecake (Copycat)
10
slices25
minutes50
minutes430
kcal5
hours15
minutesA copycat-style take on the Sara Lee classic cream cheesecake: a thin, buttery graham cracker crust, a smooth and creamy cream cheese filling baked low and slow, and a sweet, tangy sour cream topping. Chill it overnight, or freeze it in slices just like the freezer-aisle original.
Ingredients
- For the Graham Cracker Crust
1 1/2 cups graham cracker crumbs (about 11 full sheets, finely crushed)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
- For the Cream Cheese Filling
16 oz full-fat block cream cheese, softened to room temperature (two 8-oz blocks)
2/3 cup granulated sugar
1 tablespoon cornstarch
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
- For the Sour Cream Topping
1 cup sour cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Directions
- Make the Crust
- Heat the oven to 350°F (175°C). Crush the graham crackers into fine crumbs in a food processor, or seal them in a zip-top bag and roll over them with a rolling pin. Stir the crumbs with the 1/4 cup sugar and the melted butter until the mixture looks like damp sand.
- Tip the crumbs into a 9-inch pie plate or springform pan and press them firmly and evenly over the bottom and a little way up the sides, using the bottom of a flat measuring cup.
- Bake the crust for 10 minutes, until lightly golden and fragrant. Let it cool while you make the filling, and lower the oven to 325°F (165°C).
- Make and Bake the Filling
- Beat the softened cream cheese with the 2/3 cup sugar and the cornstarch on medium-low speed for about 2 minutes, scraping the bowl, until completely smooth with no lumps.
- Add the eggs one at a time on low speed, mixing only until each disappears, then mix in the 1/2 cup sour cream and the vanilla. Don't whip air into the batter. Pour it into the cooled crust and smooth the top.
- Bake at 325°F for 35 to 40 minutes, until the edges are set and the center still wobbles slightly like set gelatin when you nudge the pan.
- Top and Chill
- While it bakes, stir the 1 cup sour cream with the powdered sugar and 1/2 teaspoon vanilla until smooth. Gently spread it over the hot cheesecake, all the way to the crust, and bake for 5 minutes more to set the topping.
- Turn off the oven, crack the door open and leave the cheesecake inside for 30 minutes so it cools slowly. Then cool it on the counter for 30 minutes and refrigerate for at least 4 hours, ideally overnight, before slicing.
- Slice with a sharp knife dipped in hot water and wiped dry between cuts. Serve chilled, or wrap the slices and freeze them for later.
Notes
- Read our recipe carefully. We don’t use all of the sour cream in one go. We use the majority in our first ‘baked’ filling and then finish it with some more sour cream (and powder sugar) at the end.
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How to Freeze and Thaw Cheesecake
Freezing is what made the original famous, and homemade cheesecake freezes just as well. Freeze it after it has chilled completely, not while it’s still warm.
- Chill first: refrigerate the cheesecake overnight so it’s fully set before freezing.
- Freeze in slices: cut it with a hot, dry knife, set the slices on a parchment-lined tray and freeze for 1 to 2 hours until firm.
- Wrap well: wrap each slice tightly in plastic wrap, then in foil or a freezer bag. Label and freeze for up to 2 months.
- Thaw in the fridge: slices take about 2 to 4 hours and a whole cheesecake takes overnight. Keep it wrapped while it thaws.
- Serve cold: once thawed, keep it in the fridge and eat it within 2 to 3 days.
Variations and Toppings
- Ginger and lime: swap the graham crackers for the same weight of crushed ginger snaps, and add the finely grated zest of 1 lime to the filling.
- Strawberry topping: spoon sliced, lightly sugared strawberries or a strawberry sauce over the chilled sour cream layer just before serving.
- Chocolate crust: use chocolate sandwich cookie crumbs (filling and all) and cut the butter to 4 tablespoons.
- Lemon: add 1 tablespoon lemon juice and 1 teaspoon lemon zest to the filling for a brighter flavor.
- Mini cheesecakes: divide the crust and filling between 12 lined muffin cups and bake for 18 to 22 minutes at 325°F, then add the topping and bake 3 minutes more.
Frequently Asked Questions
What is Sara Lee cheesecake made of?
The classic Sara Lee-style cream cheesecake has three layers: a thin graham cracker crust, a smooth baked cream cheese filling, and a sweet sour cream topping. This copycat-style recipe uses graham crackers, butter, sugar, cream cheese, cornstarch, eggs, sour cream, powdered sugar and vanilla.
Can you freeze homemade cheesecake?
Yes, cheesecake freezes very well. Chill it overnight first, then freeze it whole or in slices until firm. Wrap each slice tightly in plastic wrap and then foil or a freezer bag, and freeze for up to 2 months.
How do you thaw frozen cheesecake?
Thaw it in the fridge: individual slices take about 2 to 4 hours, and a whole cheesecake takes overnight. Keep it wrapped while it thaws so condensation doesn't make the top soggy. Avoid the microwave, which melts the filling unevenly.
Why did my cheesecake crack?
Cracks usually come from beating too much air into the batter after adding the eggs, baking it too hot or too long, or cooling it too quickly. Mix on low, bake at 325°F until the center still wobbles, and let it cool slowly in the turned-off oven. The sour cream topping hides small cracks anyway.
How long does cheesecake last in the fridge?
Keep cheesecake covered in the fridge for up to 5 days. Because it contains dairy and eggs, don't leave it at room temperature for more than 2 hours.
Can I make this cheesecake without eggs?
Baked cheesecake relies on eggs to set the filling to a sliceable, creamy texture. For an egg-free version, make a no-bake cheesecake instead, which sets in the fridge with whipped cream or gelatin rather than in the oven.
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