- Recipe serves 12 servings
- Prep Time 15 min
- Cook Time 1 hr 30 min
- 2 cups graham cracker crumbs
- 2 cups sugar, divided
- 1/2 tsp. ground cinnamon
- 6 Tbsp. I Can’t Believe It’s Not Butter!® All Purpose Sticks
- 4 packages (8 oz. ea.) cream cheese, softened
- 1/4 cup all-purpose flour
- 1/4 cup lemon juice
- 7 eggs, lightly beaten
- 2 cups heavy cream
- 1/2 cup evaporated milk or or regular milk
- 2 tsp. vanilla extract
Place 13 x 9-inch pan filled halfway with water on bottom rack in oven. Preheat oven to 325°.
Combine graham cracker crumbs, 1/2 cup sugar and cinnamon in medium bowl. Blend in 6 tablespoons melted I Can’t Believe It’s Not Butter!® All Purpose Sticks. Press crumb mixture on bottom and halfway up sides in 10-inch springform pan; set aside.
Beat cream cheese with remaining 1-1/2 cups sugar in large bowl with electric mixer 3 minutes or until smooth. Beat in remaining 1/2 cup melted I Can’t Believe It’s Not Butter!® All Purpose Sticks, flour and lemon juice. Gradually beat in eggs, cream, milk and vanilla until smooth. Pour into prepared pan. Arrange pan on middle rack in oven.
Bake 1 hour. Decrease oven temperature to 300° and bake an additional 30 minutes or until almost set in center. Turn off oven without opening the door and let cheesecake stand in oven 1 hour. Cool completely on wire rack. Cover and refrigerate overnight.