• 12servings
  • 75minutes
  • 424calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup graham cracker crumbs

  2. 1 tablespoon sugar

  3. 3 tablespoons cold butter


  5. 4 packages (8 ounces each ) cream cheese, softened

  6. 1-1/4 cups sugar

  7. 1 tablespoon lemon juice

  8. 2 teaspoons vanilla extract

  9. 3 eggs, lightly beaten

  10. Raspberry Sauce and Sour Cream Topping , optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.

  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet.

  3. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

  4. Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers. Yield: 12 servings.


Send feedback