Ingredients: 1 cup Honey Maid Graham Cracker Crumbs 1/3 cup firmly packed brown sugar 1/4 cup (1/2 stick) butter or margarine, melted 4 pkg. (8 oz. each) Philadelphia Cream Cheese 1 cup granulated sugar 2 Tbsp. flour 1 tsp. vanilla 4 eggs 1 Tbsp. fresh lemon juice 1 Tbsp. fresh lime juice 1 Tbsp. fresh orange juice 1 tsp. grated lemon peel 1 tsp. grated lime peel 1 tsp. grated orange peel
Directions:1.Mix crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325?F for 10 minutes if using a silver springform pan. (Bake at 300?F for 10 minutes if using a dark nonstick springform pan.) 2.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. Blend in remaining ingredients; pour over crust. 3.Bake at 325?F for 1 hour and 5 minutes or until center is almost set if using a silver springform pan. (Bake at 300?F for 1 hour and 5 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. |