Ingredients
- 1/2 cup sugar, for crust - 1/2 tsp. ground cinnamon, for crust - 6 Tbsp. I Can't Believe It's Not Butter!® Spread, melted, for crust - 4 packages (8 oz. ea.) cream cheese, softened - 1 1/2 cup sugar - 1/2 cup I Can't Believe It's Not Butter!® Spread, melted - 1/4 cup all-purpose flour - 1/4 cup lemon juice - 7 eggs, slightly beaten - 2 cups heavy or whipping cream - 1/2 cup evaporated milk - 2 tsp. vanilla extract |
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Cream:
- 2 cups graham cracker crumbs, for crust |
Instructions
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!® Spread. 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 Spread, 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.
Best if made 1 day ahead.