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CRUST |
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| 1 1/4 cups |
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graham cracker crumbs(about 15 squares) |
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| 2 |
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Tblsp sugar |
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| 3 |
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Tblsp melted butter |
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FILLING |
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| 19 oz |
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cream cheese(softened) |
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| 1 cup |
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sugar |
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| 2 tsp |
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grated lemon peel |
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| 1/4 tsp |
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vanilla |
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| 3 |
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Whole eggs |
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| |
| 1 |
CRUST |
| 2 |
Heat oven to 350*. Mix cracker crumbs, 2 tablespoons sugar, and the butter. Press in bottom of 9-inch springform pan. Bake for 10 min. Let cool. or use 2 6oz premade pie crusts |
| 3 |
FILLING |
| 4 |
Heat oven to 300*. Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually,beating until fluffy. Add lemon peel and vanilla. Beat in 1 egg at a time. Pour over crumb mixture. |
| 5 |
Bake until center is firm, about 1 hour. Cool to room Temp. Refrigerate at least 3 hours but no longer than 10 days. |
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| Servings: 12 |
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| Cooking Tips |
| Toppings |
| Precooked pie filling ( Comstock more fruit-works great ) or cinnamon & nutmeg |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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