Description
Creamy and decadent Mother’s Day breakfast cheesecake with a buttery graham cracker crust and a hint of lemon. The perfect way to spoil Mom!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons melted unsalted butter
- ¼ cup granulated sugar
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Fresh berries (strawberries, blueberries, raspberries)
- Lemon zest
- Powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix well.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden. Let cool slightly.
- In a large bowl, beat softened cream cheese and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream, vanilla extract, and lemon juice. Mix until combined.
- Pour filling over pre baked crust, spreading evenly.
- Bake for 30-35 minutes, or until filling is set but slightly jiggly.
- Turn off oven and let cheesecake cool inside with door ajar for 1 hour.
- Refrigerate for at least 4 hours, or overnight, before serving.
- Garnish with fresh berries, lemon zest, and powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, breakfast, mothers day, dessert, easy