Lemon Cheesecake Pie
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 556
- Fat 38g
- Sat Fat 23g
- Cholesterol 163mg
- Sodium 390mg
- Protein 9g
- Carbohydrate 46g
- Sugar 30g
- Fiber 1g
- Iron 1mg
- Calcium 35mg
What does this mean? See
Nutrition 101
.
Quick Tip
The pie can be prepared up to 2 days in advance; refrigerate, loosely covered. Sprinkle with the lemon zest before serving.
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