• 1 cup graham cracker crumbs
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup butter or margarine, melted
  • 4 packages cream cheese, (8 oz. each)
  • 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

Mix crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325F for 10 minutes if using a silver springform pan. (Bake at 300F for 10 minutes if using a dark nonstick springform pan.)

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.

Bake at 325F for 1 hour and 5 minutes or until center is almost set if using a silver springform pan. (Bake at 300F 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.

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