You may also like
Categories:Viewed: 57 - Published at: 2 years ago
Ingredients
- 1 1/4 cups honey maid graham cracker crumbs
- 1/4 cup butter, melted
- 3 (8 ounce) packages Philadelphia Cream Cheese, softened
- 3/4 cup sugar
- 3 eggs
- 3 tablespoons poppy seeds
- 1 medium lemon, juice and zest of, grated
- 1 medium lime, juice and zest of, grated
- 1/2 cup thawed Cool Whip Topping
Method
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springrform pan).
- Combine graham crumbs and butter; press firmly onto bottom of pan.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
- Add eggs, 1 at a time, beating on low speed after each addition just until blended.
- Stir in poppy seed, lemon and lime peel and 2 tablespoons each of the lemon and lime juice.
- Discard any remaining juice.
- Bake 45 to 50 minutes or until center is almost set.
- Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate 3 hours or overnight.
- Top with whipped topping just before serving.
- Garnish with additional lemon and lime slices, if desired.
- Store leftover cheesecake in refrigerator.
