Servings:
16 servings
Prep Time:
25 mins
Total Time:
5 hrs 35 mins
Ingredients
-
1 cupHONEY MAID Graham Cracker Crumbssee savings
-
6 tablespoonssugar, dividedsee savings
-
3 tablespoonsbutter or margarine, meltedsee savings
-
3 packages (8 ounces each)PHILADELPHIA Cream Cheese, softenedsee savings
-
3/4 cupsugarsee savings
-
1 teaspoongrated lemon zestsee savings
-
1 tablespoonlemon juicesee savings
-
1-1/2 teaspoonsvanilla, dividedsee savings
-
3eggssee savings
-
1-1/2 cupsBREAKSTONE'S Sour Creamsee savings
Directions
1.
Preheat oven to 325 degrees Fahrenheit if using a silver 9-inch springform pan (or to 300 degrees Fahrenheit 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.
Variation: 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.
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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