Cheesecake Pie Recipe
Cheesecake Pie Recipe photo by Taste of Home

Cheesecake Pie Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min. + chilling
MAKES: 6-8 servings

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

  1. 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.
  2. 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.
  3. 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

Reviews for Cheesecake Pie

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Mar. 30, 2014

"Excellent taste. Like the other commenter, I did need to bake it about 10 minutes longer before adding the topping. I made it without the crust to keep it gluten-free and it worked out nicely."

MY REVIEW
Reviewed Nov. 19, 2013

"Creamy with excellent flavor! In my oven I had to bake a little longer before adding the sour cream topping. Also used double strength vanilla. Family loved it!"

MY REVIEW
Reviewed Jan. 28, 2010

"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."

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