Cheesecake Pie Recipe
Cheesecake Pie Recipe photo by Taste of Home
Publisher Photo
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."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min. + chilling

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 large 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

  • 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 large 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
  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

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Reviews forCheesecake Pie

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MY REVIEW
lvarner User ID: 35803 243030
Reviewed Feb. 1, 2016

"I like making this recipe when I want cheesecake for a smaller number of people. It tastes just like my regular cheesecake recipe made in a springform pan with larger quantities of ingredients, and I don't have to worry about leftovers to tempt me! I like drizzling each slice with caramel and chocolate sauces. It looks and tastes great!"

MY REVIEW
NanZim User ID: 3929200 242224
Reviewed Jan. 21, 2016

"This is almost as good as a regular cheesecake, but so much easier to make."

MY REVIEW
sarahjc78 User ID: 8175461 224353
Reviewed Apr. 6, 2015

"This taste exactly like a famous restaurants cheesecake pie! My husband and I loved it. I will be making this again. It did need the extra 10 minutes of baking time before the sour cream layer, though."

MY REVIEW
ruffrey User ID: 8174283 215493
Reviewed Dec. 21, 2014

"I have made several cheesecakes. This was the easiest. It did not crack and was very creamy. There were a few adjustments that I made and it turned out great:

Instead of sugar I used 1/2 container sweetened condensed milk and 1 tbsp agave syrup.
Used the juice and zest of 2 Meyer lemons for a tangy kick.
I ran out of time and used a prepaid graham cracker crust which was the perfect size.
It took an extra 10 minutes at 325 F.
Omitted the topping."

MY REVIEW
corrie36 User ID: 4017245 11880
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
MICHELELH User ID: 6711038 40079
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
suwest User ID: 4738021 16573
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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