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.

Recipe Tips

Size-WiseEnjoy a serving of this rich and indulgent treat on special occasions. It's sure to be a hit with your guests.
How to Soften the Cream CheesePlace completely unwrapped packages of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or just until cream cheese is slightly softened.
NoteIf baking the cheesecake in a dark nonstick 9-inch springform pan, reduce the oven temperature to 300°F.