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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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