Ingredients Jump to Instructions ↓

  1. 1 cup HONEY MAID Graham Cracker Crumbs

  2. 6 tablespoons sugar, divided

  3. 3 tablespoons butter or margarine, melted

  4. 3 package (8 ounces each) PHILADELPHIA Cream Cheese, softened

  5. 3/4 cup sugar

  6. 1 teaspoon grated lemon zest

  7. 1 tablespoon lemon juice

  8. 1 1/2 teaspoons vanilla, divided

  9. 3 eggs

  10. 1 1/2 cups BREAKSTONE'S Sour Cream

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 tablespoons of the sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

  2. BEAT cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 teaspoon of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

  3. BAKE 55 minutes to 1 hour or until center is almost set. Mix sour cream, remaining 3 tablespoons sugar and remaining 1 teaspoon vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

  4. Special Extra: The irresistible flavor of fresh strawberries makes a great garnish for this creamy cheesecake. Just slice the strawberries and arrange decoratively on top of chilled cheesecake just before serving.

  5. TIP: To Soften Cream Cheese, place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.


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