Prep Time
10 Mins
Yield
Makes 8 servings

How to Make It

PREHEAT oven to 350° F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

POUR into crust.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.

Nutritional Information
Calories: 400
Total fat: 28 g
Saturated fat: 16 g
Cholesterol: 110 mg
Sodium: 340 mg
Carbohydrate: 31 g
Dietary Fiber: 0 g
Sugars: 21 g
Protein: 6 g
Vitamin A: 15% DV
Vitamin C: 2% DV
Calcium: 4% DV
Iron: 4% DV

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