3-Step  Lime Cheesecake
Posted by Jerseygirl Tue, 4 May 2004, at 9:47 a.m.
 

Makes 8 servings

2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1/2 cup sugar
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1/2 teaspoon vanilla
2 eggs
1 HONEY MAID® Graham Pie Crust (6 ounces)

Prep Time 10 minutes plus refrigerating
Bake Time 40 minutes

1. BEAT cream cheese, sugar, juice, peel and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition until blended.
2. POUR into crust.
3. BAKE at 350°F 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

How to Make Your Own Crust: Mix 1-1/2 cups HONEY MAID® Graham Cracker Crumbs, 3 tablespoons, sugar and 1/2 cup (1 stick) butter or margarine, melted. Press onto bottom and up side of 9-inch pie plate.