Lemon Cheesecake Pie Recipe

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I’d planned on using a pre made graham cracker crust that I had in the pantry, but turns out, the pie crust was way out of date.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…

INGREDIENTS

(recipe adapted from Real Simple magazine)

2 8 oz bars of cream cheese, softened
1 cup sugar

line-height: inherit; margin: 0px 0px 0.25em; padding: 0px; vertical-align: baseline;">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.
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