Creamy Lemon Cheesecake Pie

Total Time
50mins
Prep 15 mins
Cook 35 mins

Creamy, lemony and refreshing. Chill time not included in cook time.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 325 degrees.
  2. Beat cream cheese in bowl with electric mixer on medium, until creamy.
  3. Add sugar and beat until well blended.
  4. Add sour cream, lemon juice and lemon peel; mix well.
  5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  6. Pour batter into pie shell.
  7. Bake at 325 degrees for 35- 40 minutes or until center is almost set.
  8. Cool completely on wire rack.
  9. Refrigerate 4 hours or overnight.

Reviews

(3)
Most Helpful

Loved it!! It was not set at 40 minutes and I baked mine for 55 minutes.It did crack a little so maybe next time I will not bake it as long. It didn't matter to any of use that ate it. I also added a little more juice and zest. I can not wait to make this again. Thank you Terri this is a keeper!

Lilysmom June 04, 2009

We loved it, but again, Ken and I love lemon and so do most of our guests. I think I added a bit too much of the lemon peel, because the pie turned out a little bitter. Of coarse it was devoured within seconds, so go figure. Next time I will make my own graham craker crust, the packaged ones aren't to our liking. Thanks for sharing the calories. It's a keeper. Ken,Maryanne,Daph and Larry.

BakinBaby December 22, 2007

I've made this recipe several times since I copied it off the back of a HoneyMaid Graham Cracker Crust package. It is very simple to make and is very refreshing. Great choice if you're looking for something a little tart.

luvrecipes February 21, 2005

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