Lemon Cheesecake Pie

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Photo by Paul Sirisalee
Lemon Cheesecake Pie 3.3 213 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 556 calories
    • 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

Heat oven to 325° F. In a food processor, process cream cheese, sugar, sour cream, eggs, lemon juice, vanilla extract, and salt until smooth.

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.

Ingredients

  1. Check 2 8-ounce bars cream cheese
  2. Check 1 cup sugar
  3. Check 1 cup sour cream
  4. Check 2 large eggs
  5. Check 1/3 cup lemon juice
  6. Check 1 teaspoon pure vanilla extract
  7. Check 1/4 teaspoon kosher salt
  8. Check 9-inch basic flaky piecrust, parbaked
  9. Check 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.