Creamy Lemon Cheesecake Pie
Indulge in the perfect balance of tangy and sweet with this Creamy Lemon Cheesecake Pie, a show-stopping dessert that combines the zesty brightness of fresh lemons with the decadence of silky cream cheese. This easy-to-make treat starts with a buttery, golden graham cracker crust baked to perfection, holding a luscious lemon-infused cheesecake filling that's rich, creamy, and irresistibly smooth. Topped with a cloud-like layer of lightly sweetened whipped cream, this pie is finished with a burst of fresh lemon zest for a pop of flavor and color. Perfect for any occasion, from casual gatherings to celebratory dinners, this dessert is guaranteed to be the star of your table. With its simple preparation and refreshing citrus flavor, it’s an ideal recipe for spring and summer or whenever you crave a slice of sunshine.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 2 whole eggs
- 0.5 cup sour cream
- 0.25 cup lemon juice, freshly squeezed
- 1 teaspoon lemon zest, finely grated
- 1 teaspoon vanilla extract
- 0.5 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake the crust for 10 minutes, then allow it to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Then mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
Pour the cheesecake mixture into the prepared crust, spreading it out evenly.
Place the pie in the oven and bake for 40 minutes, or until the edges are set and the center has a slight wobble.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks on the surface.
Once cooled, refrigerate the pie for at least 4 hours or overnight to allow it to fully set.
Before serving, whip the heavy whipping cream and powdered sugar together in a mixing bowl until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake pie.
Optional: Garnish with additional lemon zest or thin slices of lemon for decoration. Serve chilled and enjoy!
Nutrition Facts
Calories |
4563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.5 g | 408% | |
| Saturated Fat | 186.2 g | 931% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 2820 mg | 123% | |
| Total Carbohydrate | 381.5 g | 139% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 272.8 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 776 mg | 60% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
