PHILLY Lemon Cheesecake


A light layer of graham cracker crumbs adds crunch to this luscious lemon cheesecake recipe.

Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
4 hrs
Total Time:
5 hrs


  • 2 cups HONEY MAID Graham Crumbs

  • 6 tablespoons butter, melted

  • 4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened

  • 1 cup sugar

  • 1 cup sour cream

  • 1 lemon, zested and juiced

  • 4 large eggs


  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Mix together graham crumbs and butter in a medium bowl until well combined. Reserve 1/4 cup crumb mixture; press remaining onto the bottom of a 13x9-inch pan.

  3. Beat cream cheese and sugar in a large bowl with an electric mixer until well blended. Add sour cream and lemon zest and juice; mix well. Add eggs one at a time, beating on low speed after each addition. Pour over graham crust; sprinkle with reserved crumb mixture.

  4. Bake in the preheated oven until the center is almost set, about 40 minutes. Allow to cool to room temperature, then place in the refrigerator until thoroughly chilled, about 4 hours.

Nutrition Facts (per serving)

243 Calories
19g Fat
17g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 243
% Daily Value *
Total Fat 19g 24%
Saturated Fat 10g 51%
Cholesterol 90mg 30%
Sodium 249mg 11%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 1%
Total Sugars 10g
Protein 5g
Vitamin C 4mg 18%
Calcium 19mg 1%
Iron 0mg 1%
Potassium 33mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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