Cheesecake Pie

The secret to this pie is in the baking — just let it barely show little bubbles on the surface before taking it out of the oven. You don't want cheesecake to bake too long.


6 to 8 servings

Crust & Filling Ingredients

1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, room temperature
1/2 cup granulated (white) sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon peel

Topping Ingredients

1 cup (8 ounces) sour cream
2 tablespoons granulated (white) sugar
1/2 teaspoon vanilla extract
additional lemon peel, optional
mint leaves, optional


In a bowl, Combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate for 30 minutes.

Preheat oven to 325°F (163°C). 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 peel just until blended. Pour into prepared crust.

Bake for 20 to 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 cooling rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon peel if desired.

Estimated Time

Preparation Time: 20 minutes
Chilling Time: 30 minutes
Baking Time: 35 minutes
Standing Time: 1 hour
Chilling Time: overnight
Total Time: 10 hours 5 minutes


Refrigerate leftovers.

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