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Rich Luscious Lemon Cheesecake

 Rich Luscious Lemon Cheesecake
"I'm always greeted with oohs and aahs when I bring out this exquisite dessert," relates Kaaren Jurack of Manassas, Virginia. "It has a wonderful lemony flavor, silky texture and rich sour cream topping. The addition of nuts to a traditional graham cracker crust makes it especially delectable."
12-14 ServingsPrep: 20 min. Bake: 1 hour + chilling


  • 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
  • 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 McCormick® Pure Vanilla Extract
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon McCormick® Pure 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

2 of 2

Rich Luscious Lemon Cheesecake (continued)

Directions (continued)

  • from the oven; let stand for 5 minutes. Combine topping ingredients;
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 352 calories, 21 g fat (11 g saturated fat), 112 mg cholesterol, 172 mg sodium, 33 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.