Lemon Cheesecake Pie
Indulge in the perfect harmony of tangy and creamy with this Lemon Cheesecake Pie, an irresistible dessert that combines the zesty brightness of fresh lemon with the silky smoothness of cream cheese. This pie features a buttery graham cracker crust baked to golden perfection, cradling a luscious cheesecake filling infused with lemon zest, fresh lemon juice, and a hint of vanilla. With just 20 minutes of prep, followed by a gentle bake and chill time, this dessert is both easy to make and impressively elegant. Serve it chilled with a dollop of whipped cream and a slice of lemon for a show-stopping treat that's ideal for any occasion. Whether you're hosting a dinner party or simply craving a citrusy delight, this Lemon Cheesecake Pie is sure to become your go-to crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar (for filling)
- 0.5 cups sour cream
- 2 eggs
- 1 tablespoon lemon zest
- 0.25 cups lemon juice
- 1 teaspoon vanilla extract
- 1 cup whipped cream (optional, for garnish)
- 1 lemon slices (optional, for garnish)
Instructions
Preheat oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or a measuring cup to ensure a compact crust.
Bake the crust for 10 minutes, then remove it from the oven and let it cool while preparing the filling.
In a large mixing bowl, combine softened cream cheese and 3/4 cup granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add sour cream, eggs, lemon zest, lemon juice, and vanilla extract to the cream cheese mixture. Beat until well blended and smooth, but do not overmix.
Pour the filling into the pre-baked crust and spread evenly with a spatula.
Bake the pie in the preheated oven for 40 minutes, or until the center is just set and slightly jiggles when shaken.
Turn off the oven and leave the pie inside with the oven door slightly open for 1 hour to cool gradually.
Remove the pie from the oven and chill in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set.
Before serving, optionally garnish with whipped cream and lemon slices for a decorative touch.
Slice, serve, and enjoy the tangy, creamy goodness of lemon cheesecake pie!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 34.3 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 137 mg | 3% | |
*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.
