This Lemon Cheesecake Pie recipe is perfect for lemon lovers- so sweet, lemony and creamy, with just a tiny bit of tartness- yum!
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I’d planned on using a pre made graham cracker crust that I had in the pantry, but turns out, the pie crust was way out of date.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 left over from the chocolate pie. I do prefer a graham cracker crust, so I’ll definitely use one next time…
The 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!
One last bite?
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
Lemon Cheesecake Pie Recipe
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
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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Denise Trujillo says
I assume that Greek yogurt can be substituted for the sour cream. Or should I stick to the sour cream?
Jamie says
I haven't tried it, but I found this article: http://www.nigella.com/kitchen-queries/view/Sour-Cream-For-Cheesecake/3439. If you try it, let us know how it turns out.
~jamie
Carole Burkhard says
How incredibly delicious does this look? Thank you for creating such a beautiful recipe! Stopping by from the Show Me Saturday linky party and pinning to Pinterest!
Marsha Powell says
I came over from Freedom Fridays linky party. This looks wonderful! I've got it pinned. Thank you!
Kyle and Dany says
It says prebaked pie crust, won't it overcook the crust if it cooks for another 40-50 minutes?
Jamie says
You are correct, I should have included a note to cover the pie crust
edges with foil so they don't burn. I even got a good picture of this with my phone. I will update the post to reflect this information.
Thanks, Jamie
elaine @cookinandcraftin.com says
My husband would absolutely love this lemon cheesecake pie!! Hey I would love it if you stopped by and shared your stuff on My 2 Favorite Things on Thursday – Link Party…it's going on now!!
debilee says
Hello – stopping by from the Create Love Inspire party. I love cheesecakes and I love lemon meringue pie — what a great combination of flavors! I'm pinning this to try soon!
Debi @ That Crafty Lunch Lady
Marilena says
This was Lemon Cheese Cake Pie was amazing I made two of the. I was experimenting and did one with a premade graham cracker pie crust and the other one with graham crackers . They both turned out and were a great hit ! Next time I will try it with just a regular pie crust .. I did PIN it and added to my recipes. Thanks so much for sharing this recipe.!!
Lynda H says
Oh gosh – yes THIS. I've been craving Lemon Cheesecake!
khansana1000 says
looks delicious, Gonna give it a try this weekend !
Donna says
I've made this several times now and it is wonderful. Thank you for sharing this great recipe!
Jamie says
Thanks Donna, I'm so glad you liked it!
JoAnn Dibeler says
I was looking for a recipe for a quick, easy pie for tonight (we eat dinner VERY late). How much easier and quicker could a pie recipe get?! And I actually have everything – although the lemon juice will have to come out of a bottle. This is going to be amazing!
Jamie says
It is easy- hope you guys enjoy it!
Tammy says
Hi, can you make this the day before?
Jamie says
I haven’t tried it, but I don’t see why not. My only thought is you might want to keep the filling separate from the crust and make sure the crust is at least room temp before adding the filling and baking.
Rosemary says
If you use a homemade graham cracker crust would you prebake it? If not, how long would you bake the pie with the unbaked graham cracker crust? This sounds delicious and right up my husband’s alley!
Jamie says
I would prebake the graham cracker crust.
Good luck!
angie says
Instead of a pie crust , do you think I can substitute with a Graham cracker crust ? If so should I bake the crust first , then add filling . Sorry , I’m not a big baker, but I’m trying ! Thanks for any help .
Jamie says
Yes, I bet graham cracker would be great, in fact, that’s the type of crust I prefer. If you used a store-bought graham cracker crust you will not need to bake it, if you make one from scratch:
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
Good luck!
R.L. says
Thanks for this new idea for dessert. I’ll try to make it for Christmas. If you’re using the store bought graham cracker crust, How long do you bake the filling and crust together in the oven. I’m sorry if I missed that. Thanks Ray
Jamie says
I don’t think you need to pre-bake a store bought crust. Just follow the recipe instructions after that.
nicolthepickle says
A lot of brands you do need to prebake for 12 minutes at 350* . They have instructions on the back of the label.
You can do without, but it makes it crisper and it makes it taste fresher.
Melanie says
Can I get a GramCracker crust that doesn’t need baking? Just put it in fridge an let form that way like a cheesecake?
Jamie says
The crust might not need to bake, but the pie will still need to cook/
Carol Miller says
Just made this lemon pie with Marie Callender’s pie crust. Awesome!! Best & easiest lemon pie I have ever made. Gave a slice to my 92 year old neighbor who still loves to bake, she loved it & asked for recipe after the first bite. Thank you sooo much for posting!!
Jamie says
Thank you Carol, I’m so glad it worked for you!
Jesse AuBuchon says
I don’t actually have a food processor, can I just mix them all in my kitchen aid mixer? Or does that change the consistency. Making this for a groups tomorrow.
Jamie says
Use whatever type of mixer you have, as long as the ingredients are well combined and smooth.
Tami says
Wondering if this can be made in the instant pot…i make cheesecakes in it…thinking it would work using graham cracker or a lemon cookie crust.
Jamie says
I’m sure it could.
Kristi says
Have you tried making this with a baked sour cream topping instead of the whipped cream? The baked sour cream topping is my favorite part of the regular cheesecake I make.
Jamie says
Haven’t tried that yet, I bet it would be very good though.