Sour Cream Topped Cheesecake

Name: Sour Cream Topped Cheesecake
Prep time: 25 min
Total time: 335 min
Yield: 16
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs); 3 Tbsp. butter or margarine, melted; 1 cup sugar, divided; 3 pkg. brick cream cheese, softened; 1 tsp. lemon; 1½ tsp. vanilla, divided; 3 eggs; 1½ cups sour cream

This sour cream topped cheesecake is everything you imagine a dessert to be. Creamy. Rich. Delicious. It is the perfect ending to a great meal!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
3 Tbsp. butter or margarine, melted
1 cup plus 2 Tbsp. sugar, divided
3 pkg. (8 oz. each) brick cream cheese, softened
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1½ tsp. vanilla, divided
3 eggs
1½ cups sour cream

Directions

Heat oven to 325°F.

Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.

Beat cream cheese, lemon zest and lemon juice with 1/2 tsp. vanilla and 3/4 cup of the remaining sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 55 min. to 1 hour or until center of cheesecake is almost set.

Mix sour cream with the remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours.