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Lemon Poppy Seed Cheesecake

 Lemon Poppy Seed Cheesecake
This fresh and creamy cheesecake has won awards over the years. It's that good! – Kristin Arnett, Elkhorn, Wisconsin
12-14 ServingsPrep: 15 min. Bake: 55 min. + cooling


  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 5 eggs, lightly beaten
  • 1/2 cup heavy whipping cream
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1/3 cup poppy seeds


  • In a small bowl, combine the graham cracker crumbs and butter. Press
  • onto the bottom and 1 in. up the sides of a greased 9-in. springform
  • pan. Set aside.
  • In a large bowl, beat the cream cheese, sugar, flour and vanilla
  • until smooth. Add the eggs, cream, lemon juice, peel and poppy
  • seeds. Beat on low speed just until combined. Pour into prepared
  • crust.
  • Place pan on a baking sheet. Bake at 350° for 55-60 minutes or
  • until center is almost set. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour

2 of 2

Lemon Poppy Seed Cheesecake (continued)

Directions (continued)

  • longer. Refrigerate overnight. Remove sides of pan. Refrigerate
  • leftovers. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 piece) equals 251 calories, 15 g fat (8 g saturated fat), 112 mg cholesterol, 154 mg sodium, 24 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.