 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
|
A light cheese cake. Easy to make and always a hit! Ingredients:
2 cups honey maid graham cracker crumbs |
1-1/4 cups sugar, divided |
6 tbsp. butter, melted |
4 packages (8 oz. each) philadelphia cream cheese, softened |
1 cup breakstone's or knudsen sour cream |
grated peel and juice from 1 lemon |
4 eggs |
Directions:
1. PREHEAT oven to 325°F. Mix crumbs, 1/4 cup of the sugar and the butter. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan. Set aside.
2. BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Stir in lemon peel and juice. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved 1/4 cup crumb mixture.
3. BAKE 40 min. or until center is almost set. Refrigerate at least 4 hours or overnight. Store leftovers in refrigerator.
|
|