Taste of Home
Cheesecake Pie
TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min. + chilling
YIELD: 8 servings.
"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."
Ingredients
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1-1/4 cups graham cracker crumbs
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1/3 cup butter, melted
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2 packages (8 ounces each) cream cheese, softened
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1/2 cup sugar
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2 large eggs, lightly beaten
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1 teaspoon vanilla extract
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1/2 teaspoon finely grated lemon zest
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TOPPING:
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1 cup sour cream
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2 tablespoons sugar
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1/2 teaspoon vanilla extract
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Additional lemon zest, optional
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Mint leaves, optional
Directions
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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.
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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 zest just until blended. Pour into prepared crust.
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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 zest if desired. Refrigerate leftovers.
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