Cheesecake Pie Recipe

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"A FRIEND gave me this recipe, and I love it so much! The secret is in the baking—I just let it barely show little bubbles on the surface before I take it out of the oven. You don't want cheesecake to bake too long."

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Cheesecake Pie Recipe

Prep: 20 min. + chilling Bake: 25 min. + chilling

Yield: 6-8 Servings

20 25 45

Ingredients

1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon peel
TOPPING:
1 cup (8 ounces) sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Additional lemon peel, optional
Mint leaves, optional

Directions

In a bowl, Combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes.
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon peel just until blended. Pour into prepared crust.
Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon peel if desired. Refrigerate leftovers. Yield: 6-8 servings.

Originally published as Cheesecake Pie in Reminisce May/June 1992, p33

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(1-1) of 1 reviews

Reviewed on Jan. 28, 2010 by suwest

I made this for Christmas for at my mother-in-laws request. She raved about it, said it was the best cheesecake she ever ate. The rest of my family agreed.