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Cheesecake Pie

 Cheesecake Pie
"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."
6-8 ServingsPrep: 20 min. + chilling Bake: 25 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon finely grated lemon peel
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Additional lemon peel, optional
  • Mint leaves, optional


  • 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).

2 of 2

Cheesecake Pie (continued)

Directions (continued)

  • 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.