Sweet Tea-Lemon Cheesecake

1. 1

   Combine cracker crumbs, butter and sugar.

2. 2

   Scale 11 oz.

3. 3

   crumb mixture into each of 4 (9-inch) springform pans (or into 1 pan for trial recipe).

4. 4

   Press crumbs firmly onto bottom of pans.

5. 5

   Bake in 325 degrees F standard oven 10 min.

6. 6

   Cool.

7. 7

   For each cheesecake: Mix 1 pouch cheesecake batter, 2 Tbsp.

8. 8

   zest and 1/4 cup juice until blended; pour over 1 crust.

9. 9

   Bake as directed on package.

10. 10

    Run knife around rim of pan to loosen cake; cool completely.

11. 11

    Refrigerate several hours or until chilled.

12. 12

    Sweet Tea Syrup: Mix tea and sugar.

13. 13

    Cook on medium heat until reduced by half.

14. 14

    Cool completely.

15. 15

    Drizzle 1 cheesecake slice with about 1 Tbsp.

16. 16

    syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.