Heavenly Lemon Cheesecake Cake with Cream Cheese Frosting
A tangy and creamy dessert combining zesty lemon and rich cream cheese. Perfect for large gatherings or special occasions, with a crumb crust, velvety filling, and bright frosting.
Servings: 12 servings
Calories: 520kcal
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 tablespoon fresh lemon juice (for frosting)
Instructions
- Preheat oven to 325°F. Grease and flour a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter, press firmly into pan.
- Beat cream cheese until smooth, gradually add sugar, beating until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, and vanilla extract.
- Fold in sour cream until smooth.
- Pour batter over crust and bake 55-65 minutes until center is almost set.
- Turn off oven, crack door, and let cool 1 hour inside.
- Refrigerate 4+ hours or overnight.
- Beat frosting cream cheese and butter until smooth, add powdered sugar and lemon juice.
- Spread frosting over chilled cheesecake before serving.
Notes
Let cheesecake rest in oven to prevent cracking
Refrigerate at least 4 hours for best texture
For a crustless version, skip graham cracker layer
Refrigerate at least 4 hours for best texture
For a crustless version, skip graham cracker layer