Whether you are making a treat for a special occasion or just
something to make today more special, you can't go wrong with this
delicious cheesecake, baked on a graham cracker crust with a sweet
sour cream topping.
Prep Time: 25 Min
Cook Time: 1 Hr 5 Min
Ready In: 5 Hrs 35 Min
1 cup graham cracker crumbs
6 tablespoons sugar, divided
3 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons vanilla, divided
3 eggs
1 1/2 cups KNUDSEN Sour Cream
Preheat oven to 325 degrees F if using a silver 9-inch springform pan
(or to 300 degrees F if using a dark nonstick 9-inch springform pan).
Mix crumbs, 3 Tbsp. of the sugar and butter; press firmly onto bottom of pan.
Bake 10 minutes.
Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. 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.
Bake 55 minutes to 1 hour or until center is almost set.
Mix sour cream, remaining 3 Tbsp. sugar and remaining 1 tsp. vanilla
in bowl 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.
(E-mail Recipe)
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