Lemon Cheesecake

When a buttery graham cracker crust is the base, cheesecake has a lot to live up to. Lucky for lemon, it’s up to the task. Juice and zest give the creamy filling perky flavor.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 16 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs)
  • 6 Tbsp. butter, melted
  • 1¼ cups sugar, divided
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sour cream
  • zest and juice from 1 lemon
  • 4 egg s

Nutrition facts

Recipe Tips


Heat oven to 325°F.


Combine graham crumbs, butter and 1/4 cup sugar. Reserve 1/4 cup crumb mixture for later use.  Press remaining crumb mixture onto bottom of 13x9-inch pan.


Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream, lemon zest and lemon juice; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.


Bake 40 min. or until center is almost set. Cool completely.


Refrigerate cheesecake 4 hours.