Triple-Citrus Cheesecake

By AzWench

Ingredients

• 1 cup HONEY MAID Graham Cracker Crumbs
• 1/3 cup packed brown sugar
• 1/4 cup butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup granulated sugar
• 2 Tbsp. flour
• 1 tsp. vanilla
• 4 eggs
• 1 tsp. zest and 1 Tbsp. juice each from 1 lemon, lime and orange

Preparation

Step 1

HEAT oven to 325°F.

MIX graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust.

BAKE 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

How to Prepare in 13x9-inch Pan
Prepare as directed, increasing the graham crumbs to 1-1/2 cups and the butter to 1/3 cup, and decreasing the final cheesecake bake time to 40 min. or until center is almost set

How to Avoid Cracked Cheesecakes
After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.