Citrus Poppyseed Cheesecake

18  Ratings
  • 20 min prep
  • 4 hr 10 min total
  • Makes 12 servings.

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Citrus Poppyseed Cheesecake Recipe


  • 1-1/4 cups Honey Maid Crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250g each) brick cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 3 Tbsp. poppy seed
  •  grated peel and juice from 1 medium lemon
  •  grated peel and juice from 1 medium lime
  • 1/2 cup thawed Cool Whip Whipped Topping


  • Preheat  oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springrform pan). Combine crumbs and butter; press firmly onto bottom of pan.
  • Beat  cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Stir in poppy seed, lemon and lime peel and 2 Tbsp. each of the lemon and lime juice. Discard any remaining juice.
  • Bake  45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Garnish with additional lemon and lime slices, if desired. Store leftover cheesecake in refrigerator.

Recipe Tips

Size-WiseSave 55 calories, 6 g fat and 3 g saturated fat by using brick light cream cheese, Cool Whip Light Topping and low-trans margarine.

Cooking Know-HowMake sure the cream cheese and sugar are completely blended, free of lumps and smooth, before blending in remaining ingredients.


Nutrition Information

Makes 12 servings.

Nutrition per serving:

  • Calories 374 
  • Total fat 27.4 g
  • Saturated fat 13.1 g
  • Cholesterol 108 mg
  • Sodium 399 mg
  • Carbohydrate 27.7 g
  • Protein 5.6 g
  • Vitamin A 17 %DV
  • Calcium 18 %DV
  • Iron 6 %DV

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