Lemon Cheesecake


  • 2 cups HONEY MAID Graham Cracker crumbs
  • 1 1/4 cups sugar, divided
  • 6 tbsp butter, melted
  • 4 pkg (8 oz each) PHILADELPHIA Cream Cheese, softened
  • 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • zest and juice from 1 lemon
  • 4 eggs


  1. Heat oven to 325 degrees.
  2. Mix crumbs, 1/4 cup sugar and butter.
  3. Reserve 1/4 cup crumb mixture and press remaining into bottom of 13×9 inch pan.
  4. Beat cream cheese and remaining sugar in large bowl with mixer until well blended.
  5. Add sour cream, zest and juice and mix well.
  6. Add eggs, 1 at a time, mixing on low after each just until blended.
  7. Pour over crust and top with reserved crumb mixture.
  8. Bake 40 minutes or until center is almost set.
  9. Cool completely and refrigerate for 4 hours.

Courtesy of KRAFT Foods


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