Lemon Cheesecake Pie Recipe
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This Lemon Cheesecake Pie recipe is perfect for lemon lovers- so sweet, lemony and creamy, with just a tiny bit of tartness- yum!
Lemon Cheesecake Pie Recipe
Rather than a cake this year, I made my hubby a couple of pies for his birthday. The first was a chocolate cream pie (which is one of his favorites) and this fabulous Lemon Cheesecake Pie. Ok, so the Lemon Cheesecake was really for me, but it was so yummy!
Cheesecake is my ultimate favorite dessert and this one was sweet, lemony and creamy, with just a tiny bit of tartness- yum!
I’d planned on using a pre-made graham cracker crust that I had in the pantry, but turns out, the pie crust was way out of date. I didn’t want to serve a pie with a stale crust, so I ended up just using the other refrigerated pie crust leftover from the chocolate pie. I do prefer a graham cracker crust, so I’ll definitely use one next time…
The lemon cheesecake pie turned out so pretty and smooth with no cracks!
I have absolutely no skill at piping whipped cream (did you see my puppy dog specials), so I just chose to spread a thin layer of whipped cream on top.
Yummy!
How to make lemon cheesecake pie:
This Lemon Cheesecake Pie is basically a lemon cheesecake baked in a pie crust. (You can choose the type of crust you want – pastry pie crust, gram cracker or mmm, how about a crust made from Nilla Wafers. You blend room temperature cream cheese with eggs, sugar, sour cream and lemons and then bake like you would a normal pie.
The best part is – NO WATER BATH NEEDED!
One last bite?
Can I Use a Graham Cracker crust?
Of course! If you want a graham cracker crust, this is a good recipe:
- 1 ½ cups finely crushed graham crackers
- 1/3 cup butter, melted
- 3 tablespoons sugar
1. Heat oven to 350°F. Stir together all ingredients. Press mixture firmly and evenly against bottom and side of pie plate.
2. Bake about 10 minutes or until light brown; cool on cooling rack
Recommended products and/or products used in this post:
- Springform pan
- Glass 9.5 inch pie plate
- Hand Mixer
- Dolcetto Meyer Lemon Gourmet Wafer Rolls
(ok, these weren’t used, but they are so yummy!) - Lemon Curd
(ok, these weren’t used, but they are so yummy!)
Pin this Lemon Cheesecake Pie here for later:
Lemon Cheesecake Pie Recipe
Description
This Lemon Cheesecake Pie recipe is perfect for lemon lovers- so sweet, lemony and creamy, with just a tiny bit of tartness- yum!
Ingredients
(recipe adapted from Real Simple magazine)
- 2 8 oz bars of cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 2 large eggs
- 1/3 cup fresh squeezed lemon juice
- 1 tsp vanilla
- 1/4 tsp salt
- your favorite 9 inch prebaked pie crust
- extra lemon for zesting
Instructions
- In food processor or mixer, combine cream cheese, sugar, sour cream, eggs, lemon juice, vanilla and salt (everything except the zest and pie crust
) until smooth. - Pour into crust and bake at 325 until center is set but still slightly wobbly. (40 to 50 minutes.) To keep pie crust from burning, cover pie crust edges with foil. See how I covered my pie here.
- Let cool, then chill til firm (4 – 5 hours.)
- Before serving, top with thin layer of whipped cream and lemon zest
) until smooth.Enjoy
Notes
Use either a graham cracker or traditional pie crust – whichever you prefer!
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Love lemon too? You might want to check out these recipes as well:
Homemade Lemon Curd
(if you’ve never made this, you have to try it!)
(How good would this be with asparagus?)
“Magic” Lemon Sponge in the slow cooker
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Everyone loves this pie, homemade graham cracker crust tastes great with it, light, easy.
★★★★★
Such a spring-y and summer-y recipe, can’t wait to try it! I’ll give it a “go” with some GF graham crackers for my husband 🙂
Amazing-ness, thanks
★★★★★
I’m telling you from someone who’s tried this recipe probably 20 times that this is the best cheesecake pie I’ve ever had!!!! Everyone who’s tasted it says the same! I follow the exact recipe and don’t substitute anything, its perfect as is. Thank you so much for sharing and making me a star in my kitchen
★★★★★
Looks delicious and cannot wait to try it
Fantastic! I used Greek yogurt in place of sour cream. So good!
★★★★★