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Sour Cream-Topped Cheesecake

Prep time

25 min

Total time

5 hr 35 min

Servings

Makes 16 servings.

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    Ingredients
    • 1 cup HONEY MAID Graham Cracker Crumbs
    • 1 cup plus 2 Tbsp. sugar, divided
    • 3 Tbsp. butter or margarine, melted
    • 3 pkg. (8 oz. each) brick cream cheese, softened
    • 1 tsp. zest and 1 Tbsp. juice from 1 lemon
    • 1-1/2 tsp. vanilla, divided
    • 3 eggs
    • 1-1/2 cups sour cream
Preparation
  • Heat oven to 325°F.
  • Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Recipe Tips

Size-WiseEnjoy a serving of this rich and indulgent treat on special occasions. It's sure to be a hit with your guests!

How to Soften Cream CheesePlace completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.

NoteIf using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.

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