Ingredients
16
16 servings
- •7 ounces vanilla wafers, crushed
- •½ cup margarine, melted
- •2 tablespoons white sugar
- •1 pinch ground cinnamon
- •2 (8 ounce) packages cream cheese, softened
- •1 (3 ounce) package cream cheese, softened
- •1 cup white sugar
- •2 tablespoons lemon juice
- •4 eggs
- •1 pint sour cream
- •2 tablespoons white sugar
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Mix vanilla wafers, margarine, 2 tablespoons sugar, and cinnamon together in a bowl; press into the bottom of a 9x13-inch baking dish.
- Bake in the preheated oven until lightly browned, about 10 minutes.
- Beat the two 8-ounce packages and 3-ounce package cream cheese with 1 cup sugar and lemon juice until smooth. Beat eggs, 1 at a time, into cream cheese mixture, stirring well after each addition; spread over crust.
- Bake in the preheated oven until middle of cheesecake is set, 25 to 30 minutes; cool for 10 minutes.
- Increase oven temperature to 475 degrees F (245 degrees C).
- Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake.
- Bake until topping is set, about 5 minutes. Cool cheesecake to room temperature and refrigerate until serving.
Nutritional Facts
Per 16 servings
- Calories: 366
- Carbohydrate: 27g
- Fat: 27g
- Fiber: 0g
- Protein: 6g
- Sugar: 16g
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