Lemon Cheesecake Pie

Lemon Cheesecake Pie
Paul Sirisalee
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preparation
15
minutes
cooking
420
minutes
Serves 8

Ingredients

2
8-ounce bars cream cheese
1
cup
sugar
1
cup
sour cream
2
large eggs
1/3
cup
lemon juice
1
teaspoon
pure vanilla extract
1/4
teaspoon
kosher salt
9-inch basic flaky piecrust, parbaked
2
teaspoons
thinly sliced lemon zest

Directions

  1. Heat oven to 325° F. In a food processor, process cream cheese, sugar, sour cream, eggs, lemon juice, vanilla extract, and salt until smooth.
  2. Pour into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool, then chill until firm, 4 to 5 hours. Top with lemon zest before serving.
Dawn Perry
November 2012

Nutritional Information

  • Per Serving
  • Calories 556
  • Fat 38 g
  • Sat Fat 23 g
  • Cholesterol 163 mg
  • Sodium 390 mg
  • Protein 9 g
  • Carbohydrate 46 g
  • Sugar 30 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 35 mg
What does this mean? See Nutrition 101.

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