Refreshing green grapes add texture and color to traditional cheesecake in this delicious dessert recipe.
1 cup graham cracker crumbs
1/4 cup granulated sugar
2 Tbsp. butter, melted
16 oz. cream cheese
3/4 cup granulated sugar
1 Tbsp lemon juice
2 tsp vanilla
1 Pinch salt
3 cups sour cream
3 cups green seedless grapes, sliced
1/4 cup powdered sugar
Preheat oven to 320°F. Grease an 8-9 inch springform pan.
In a bowl, stir together crumbs, sugar and butter until well combined, then press onto bottom of pan.
Bake for 8 to 10 minutes or until set. Let cool completely.
In a large bowl, beat the cream cheese until softened. Gradually beat in sugar on low speed until smooth, then beat in eggs 1 at a time. Add lemon juice, vanilla, salt, and sour cream. Pour over baked, cooled crust.
Set springform pan in a larger pan, and pour hot water into the larger pan until it comes 1 inch up the side of the springform pan.
Bake for 1 hour, 15 minutes or until edge is set and center jiggles slightly. Run knife around edge of cake, then let cool in oven for 1 hour.
Remove from water and transfer to a wire rack. Remove sides from springform pan and let cool completely.
Top cooled cheesecake with sliced grapes. Dust with powdered sugar before serving.