Triple Citrus Cheesecake
- Prep Time 30 min.
- Cook Time -
- Serves 16
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 1 cup HONEY MAID Graham Cracker Crumbs
- 1/3 cup firmly packed brown sugar
- 1/4 cup butter or margarine, melted
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla
- 4 eggs
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh orange juice
- 1 teaspoon grated lemon peel
- 1 teaspoon grated lime peel
- 1 teaspoon grated orange peel
2. Cooking Directions
- Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.
- Bake 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Yield: 16 servings
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