Lemon Cheesecake
Crust:
2 cups graham cracker crumbs
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup unsalted butter, melted
Filling:
2 8oz pkg. cream cheese softened
1 cup sugar
3 eggs
1 tbs lemon juice
1 tsp vanilla
4 tsp grated lemon peel
8 oz sour cream
Heat oven to 325 degrees. Spray bottom of 9-inch springform pan with nonstick spray. Place all crust ingredients in food processor; pulse until corse crumbs form. Press mixture into bottom and 1" up sides of pan. Refrigerate while making filling.
In large bowl beat cream cheese at low speed 1 min. or just until smooth. Add sugar; beat 1 to 2 min. or until combined, occasionally scraping down sides of bowl. Add eggs one at a time, beating well after each addition. Stir in juice, peel, and vanilla. Fold in sour cream. Pour into crust.
Bake 1 hour to 1 hour 10 min. or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Cool on wire rack for 45 min. and then refrigerate for 4 hours or overnight.
Enjoy!!
Webs
