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PHILADELPHIA® 3-STEP® Luscious Lemon Cheesecake

Prep Time:
10 min

Total Time:
3 hr 50 min

Makes:
8 servings

What You Need

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. grated lemon peel

1 Tbsp. fresh lemon juice

1/2 tsp. vanilla

2 eggs

1 HONEY MAID Graham Pie Crust (6 oz.)

Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

POUR into crust.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

Variation

Prepare as directed, substituting lime juice for the lemon juice and grated lime peel for the lemon peel.

Triple Citrus Cheesecake

Prepare as directed, substituting 1 tsp. each fresh lemon, lime and orange juice for the lemon juice, and 1/4 tsp. each grated lemon, lime and orange peel for the lemon peel. Garnish with thawed COOL WHIP Whipped Topping and citrus slices just before serving.

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(31)

Rated

by easybake03 on 11/13/2008
" I was surprised how good this was. It was SO simple to make and it was very creamy. There isn't a lot of lemon flavor in it but that could be fixed by adding just a bit more lemon juice. Very good for a quick desert during the week."