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Bright and tasty Lemon Cheese Cake Pie for 3/14

Lemon Cheesecake Pie

Classic creamy and delicious cheesecake made with fresh squeezed lemon juice and baked in a pie crust for a twist on a classic.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Author: Hezzi-D

Ingredients

  • 2 8 oz bars of cream cheese, softened
  • 1 c. sugar
  • 3/4 c. sour cream
  • 2 eggs
  • 1/3 c. fresh squeezed lemon juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon pie nutmeg
  • 1 9 inch refrigerated pie crust
  • lemon zest

Instructions

  • Preheat the oven to 325 degrees. Unroll the pie crust and place it in a 9 inch pie pan. Set aside.
  • Place the cream cheese and the sour cream in a bowl. Beat with a mixer on medium speed until smooth.
  • Add in the eggs and mix well.
  • Stir in the fresh squeezed lemon juice, vanilla, salt, and nutmeg.
  • Pour the cheesecake into the prepared pie crust.
  • Bake for 45-55 minutes or until the center is set but still wobbly.
  • Remove from the oven and cool on a wire rack for 2 hours. Refrigerate for at least 2 hours before serving.
  • Before serving sprinkle with fresh lemon zest.

Notes

Adapted from Scattered Thoughts of a Crafty Mom