Luscious Lemon Cheesecake CRUST: 1-1/4 cups graham cracker crumbs (about 20 squares) 3/4 cup finely chopped nuts 1/4 cup sugar 1/3 cup butter, melted FILLING: 4 packages (8 ounces each) cream cheese, softened 1-1/4 cups sugar 4 eggs 1 tablespoon lemon juice 2 teaspoons grated lemon peel 1 teaspoon vanilla extract TOPPING: Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Luscious Lemon Cheesecake cont. 2 cups (16 ounces) sour cream 1/4 cup sugar 1 teaspoon grated lemon peel 1 teaspoon vanilla extract In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, peel and vanilla; beat just until blended. Pour into crust. Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Luscious Lemon Cheesecake spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing. Yield: 12-14 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008