Lemon CheeseCake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 Cups Keebler Graham Cracker Crumbs1 1/4 cups sugar, divided6 Tbsp. butter, melted4 pkg. Philadelphia 1/3 less fat creamcheese1 cup breakstone reduced fat sour creamGrated peel and juice from 1 lemon4 eggs
Preheat oven to 325, mix graham cracker crumbs, 1/4 cup of the sugar and butter. Reserve 1/4 cup of the crumb mixture. Press remaining crumb mixture firmly onto bottom of 13X9 baking pan and set aside.
Beat Creamcheese and remaining 1 cup sugar in large bowl with mixer on Medium speed until well blended. Add sour cream, mix well. Stir in lemon peel and juice. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved 1/4 cup crumb mixture.
Bake 40 minutes or until center is almost est. Refrigerate at least 4 hours or overnight. Store in Refrigerator.
Makes 16 servins, 1 piece each
Number of Servings: 16
Recipe submitted by SparkPeople user MOM2ALEXUS.
Beat Creamcheese and remaining 1 cup sugar in large bowl with mixer on Medium speed until well blended. Add sour cream, mix well. Stir in lemon peel and juice. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved 1/4 cup crumb mixture.
Bake 40 minutes or until center is almost est. Refrigerate at least 4 hours or overnight. Store in Refrigerator.
Makes 16 servins, 1 piece each
Number of Servings: 16
Recipe submitted by SparkPeople user MOM2ALEXUS.
Nutritional Info Amount Per Serving
- Calories: 269.2
- Total Fat: 19.6 g
- Cholesterol: 94.5 mg
- Sodium: 394.7 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.7 g
- Protein: 6.7 g
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