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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Kraft Foods. Substitutions: 2-3 tbsp juice + 2 tsp grated rind = 1 lemon; 1 tsp lemon zest = 1/2 tsp dried lemon peel = 1/2 tsp lemon extract honey graham cracker crumbs * 1 1/4 cups sugar, divided * 6 Tbsp. butter, melted * 4 pkg. (8 oz. each) cream cheese, softened * 1 cup sour cream * Grated peel and juice from 1 lemon * 4 eggs cvt Ingredients:
2 cups (crushed) honey graham crackers |
1 1/4 cups sugar, divided |
6 tbsp. butter, melted |
32 oz cream cheese, softened |
1 cup sour cream |
2 tsp fresh grated lemon peel, from one lemon |
47 g lemon juice, from one 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 13×9-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.
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