Lemon Cheese Pie
Brighten up your dessert table with this irresistible Lemon Cheese Pie, a creamy and zesty twist on classic cheesecake! This dessert features a buttery graham cracker crust baked to golden perfection, cradling a velvety filling made with cream cheese, fresh lemon juice, and a hint of zest. The balance of tangy lemon and subtle sweetness creates a refreshing treat that’s perfect for any occasion. Easy to prepare in just 20 minutes, this pie is then baked until luxuriously smooth and chilled for the ultimate melt-in-your-mouth experience. Serve it with a dollop of whipped cream for an elegant finishing touch. Whether you’re hosting a dinner party or simply indulging in a citrusy craving, this Lemon Cheese Pie is guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 5 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 0.75 cups Granulated sugar (for filling)
- 2 large Eggs
- 0.25 cups Sour cream
- 0.25 cups Lemon juice, freshly squeezed
- 1 teaspoons Lemon zest
- 1 teaspoons Vanilla extract
- Whipped cream (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs and 2 tablespoons of sugar until combined.
Add the melted butter to the crumb mixture and stir until it resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the back of a measuring cup to compact it evenly.
Bake the crust in the preheated oven for 8 minutes. Remove and let it cool while preparing the filling.
In a large bowl, use an electric mixer to beat the softened cream cheese and 3/4 cup of sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated and smooth.
Pour the cream cheese mixture into the cooled crust and spread it evenly.
Bake the pie in the preheated oven for 40-45 minutes, or until the edges are set but the center jiggles slightly when shaken.
Turn off the oven, crack open the oven door slightly, and let the pie cool in the oven for 1 hour to prevent cracking.
Transfer the pie to the refrigerator and chill for at least 4 hours or overnight.
Serve chilled, topped with whipped cream, if desired. Enjoy your delightful Lemon Cheese Pie!
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 337.9 g | 123% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 234.7 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 480 mg | 37% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 734 mg | 16% | |
*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.
