Cheesecake with Sour Cream Topping
PREP TIME: 25 min(s)
TOTAL TIME: 5 hours 35 min(s) (incl. refrigerating)
SERVINGS: 16
Dessert
What you need:
- 1 cup graham cracker crumbs
- 1 cup plus 3 Tbsp. sugar, divided
- 3 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz. each) cream cheese, softened
- 1 tsp. zest and 1 Tbsp. juice from 1 lemon
- 1-1/2 tsp. vanilla, divided
- 3 eggs
- 1-1/2 cups BREAKSTONE'S Sour Cream
How to make it:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla in large bowl with mixer until blended. Add eggs, one at a time, beating on low speed after each addition until just blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set.
- Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min.
- Run knife around rim of pan to loosen cheesecake; cool before removing rim. Refrigerate 4 hours.
Recipe Nutrition Facts
(Per Serving) 300 calories, 22g total fat, 13g saturated fat, 0g trans fat, 105mg cholesterol, 230mg sodium, 20g carbohydrate, 0g dietary fiber, 16g sugars, 5g protein, 2%DV vitamin D, 4%DV calcium, 4%DV iron, 2%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.