Triple Citrus Cheesecake

By carol gorman

Ingredients

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

Details

Servings 16
Preparation time 30mins
Cooking time 340mins
Adapted from kraftrecipes.com

Preparation

Step 1

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

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

BAKE 1 hour and 5 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 4 hours or overnight. Store leftover cheesecake in refrigerator.