Triple Citrus Cheesecake

in ,
  • 1 cup graham cracker crumbs
  • 1/3 cup brown sugar, firmly packed
  • ¼ cup (½ stick) butter or margarine, melted
  • 4 (8 oz.) cream cheese
  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 tablespoon Nellie & Joe’s Key West Lemon Juice
  • 1 tablespoon Nellie & Joe’s Key West Lime Juice
  • 1 tablespoon fresh orange juice
  • 1 teaspoon lime zest
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest

Mix crumbs, brown sugar and butter; press onto bottom of 9″ pan. Bake at 325° for 10 minutes for silver springform pan; bake at 300° for 10 minutes if using dark nonstick springform pan. Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in remaining ingredients; pour over crust. Bake at 325° for 1 hour and 5 minutes, or until center is almost set, if using silver springform pan; bake at 300° for 1 hour and 5 minutes if using dark nonstick springform pan. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.