Ingredients
24
24 servings
- •2 cups HONEY MAID Graham Crumbs
- •6 tablespoons butter, melted
- •4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- •1 cup sugar
- •1 cup sour cream
- •1 lemon, zested and juiced
- •4 large eggs
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix together graham crumbs and butter in a medium bowl until well combined. Reserve 1/4 cup crumb mixture; press remaining onto the bottom of a 13x9-inch pan.
- Beat cream cheese and sugar in a large bowl with an electric mixer until well blended. Add sour cream and lemon zest and juice; mix well. Add eggs one at a time, beating on low speed after each addition. Pour over graham crust; sprinkle with reserved crumb mixture.
- Bake in the preheated oven until the center is almost set, about 40 minutes. Allow to cool to room temperature, then place in the refrigerator until thoroughly chilled, about 4 hours.
Nutritional Facts
Per 24 servings
- Calories: 243
- Carbohydrate: 17g
- Fat: 19g
- Fiber: 0g
- Protein: 5g
- Sugar: 10g
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