Serves: 16
Total Calories: 291
Heat oven to 325°F. Lightly grease bottom only of 10- or 9-inch springform pan. In large bowl, combine cake mix and butter at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. With floured fingers, press remaining mixture in bottom and 1 1/2 inches up sides of greased pan.
In same bowl, combine all filling ingredients beat at medium speed until smooth. Pour into crust-lined pan. Sprinkle reserved crumb mixture evenly over filling.
Bake at 325°F. for 1 to 1 1/2 hours or until center is just set and edges are golden brown. Cool 30 minutes. Run knife around sides of pan to loosen. Remove sides of pan. Refrigerate 2 hours before serving. Store in refrigerator.
*TIP: Yellow cake mix can be substituted for the lemon cake mix.
Nutrition Per Serving: Calories 430 Protein 5g Carbohydrate 49g Fat 24g Sodium 420mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Easy Lemon Cheesecake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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