Cheesecake Pie
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 zest
- topping:
- 1 cup sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Additional lemon zest, 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 zest 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 zest if desired. Refrigerate leftovers.
Ingredients
114 cups graham cracker crumbs
13 cup butter melted
2 packages 8 ounces each cream cheese softened
12 cup sugar
2 large eggs lightly beaten
1 teaspoon vanilla extract
12 teaspoon finely grated lemon zest
topping
1 cup sour cream
2 tablespoons sugar
12 teaspoon vanilla extract
Additional lemon zest optional
Mint leaves optional
Directions
In a bowl combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9in. pie plate. Cover and refrigerate for 30 minutes.
Bake at 325 for 2025 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.