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Cheesecake Pie

Total Time

Prep: 20 min. + chilling Bake: 25 min. + chilling

Makes

8 servings

"A FRIEND gave me this recipe, and I love it so much! The secret is in the baking—I just let it barely show little bubbles on the surface before I take it out of the oven. You don't want cheesecake to bake too long."

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon finely grated lemon zest
  • TOPPING:
  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Additional lemon zest, optional
  • Mint leaves, optional

Directions

  1. In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes.
  2. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust.
  3. Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.
Test Kitchen Tips
  • Consider these cheesecake baking tools are for a perfect cheesecake.
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