Ingredients Jump to Instructions ↓

  1. 1 1/4 cups graham cracker crumbs

  2. 3/4 cup finely chopped nuts

  3. 1/3 cup butter, melted FILLING:

  4. 4 (8 ounce) packages cream cheese, softened

  5. 1 1/4 cups sugar

  6. 4 eggs

  7. 1 tablespoon lemon juice

  8. 2 teaspoons grated lemon peel

  9. 1 teaspoon vanilla extract TOPPING:

  10. 2 cups sour cream

  11. 1/4 cup sugar

  12. 1 teaspoon grated lemon peel

  13. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a bowl, combine crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice, peel and vanilla; beat just until blended. Pour into crust. Bake at 350 degrees F for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing. ');


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