Lemon Cheesecake Pie

10

Lemon Cheesecake Pie

Yield : 9″ pie

INGREDIENTS:

 

  • 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 (see recipes of pie crusts here )
  • extra lemon for zesting

Directions:

  1. In food processor, combine cream cheese, sugar, sour cream, eggs, lemon juice, vanilla and salt (everything except the zest and pie crust ) until smooth.
  2. 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.
  3. Let cool, then chill til firm (4 – 5 hours.)
  4. Before serving, top with thin layer of whipped cream and lemon zest

source: scatteredthoughtsofacraftymom

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s