Ingredients:
For crust:
2 cups crushed graham crackers
2 tablespoons sugar
1 teaspoon cinnamon
1/2 - 3/4 cup melted butter
For filling:
3 8-oz. packages of cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1/4 cup milk
3 eggs
1/2 teaspoon lemon peel
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Directions:
1. Preheat oven to 375°. For crust, combine graham crackers, 2 tablespoons of sugar and cinnamon.
Stir in enough melted butter to moisten mixture. Using the bottom of a spoon, press crust into the
bottom and up the sides of two 8” or 9” cake pans. Set aside.
2. For the filling, in a large bowl, beat together cream cheese, 1 cup of sugar, flour, vanilla and milk
with an electric mixer until combined. Beat in eggs until smooth.
3. Stir in lemon peel, ginger and nutmeg. Pour the batter into the two prepared pans and smooth
tops. Bake for about 35 minutes, or until the edges appear set. Let cool completely before cutting or
storing in the refrigerator.
*Note: since this recipe makes two cakes, it is easy to make two different flavored cheesecakes. Before
step three, split the batter into two bowls and add your favorite add-ins, such as chocolate chips,
creme de minthe, or fresh fruit.
P.S. - View a dessert recipe card for this cheesecake!
For crust:
2 cups crushed graham crackers
2 tablespoons sugar
1 teaspoon cinnamon
1/2 - 3/4 cup melted butter
For filling:
3 8-oz. packages of cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1/4 cup milk
3 eggs
1/2 teaspoon lemon peel
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Directions:
1. Preheat oven to 375°. For crust, combine graham crackers, 2 tablespoons of sugar and cinnamon.
Stir in enough melted butter to moisten mixture. Using the bottom of a spoon, press crust into the
bottom and up the sides of two 8” or 9” cake pans. Set aside.
2. For the filling, in a large bowl, beat together cream cheese, 1 cup of sugar, flour, vanilla and milk
with an electric mixer until combined. Beat in eggs until smooth.
3. Stir in lemon peel, ginger and nutmeg. Pour the batter into the two prepared pans and smooth
tops. Bake for about 35 minutes, or until the edges appear set. Let cool completely before cutting or
storing in the refrigerator.
*Note: since this recipe makes two cakes, it is easy to make two different flavored cheesecakes. Before
step three, split the batter into two bowls and add your favorite add-ins, such as chocolate chips,
creme de minthe, or fresh fruit.
P.S. - View a dessert recipe card for this cheesecake!
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