Cheesecake Pie
Cheesecake Pie recipe
Yield
16 servingsPrep
20 minCook
25 minReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
graham cracker crumbs
|
*
|
| ⅓ | cup |
butter
melted |
|
| 16 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon juice
bottled |
|
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
graham cracker crumbs
|
*
|
| 79 | ml |
butter
melted |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon juice
bottled |
|
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Combine crumbs and butter.
Firmly press into bottom and up the sides of a 9 inch pie plate.*
Chill.
Blend cream cheese, sugar, eggs, vanilla and lemon juice.
Pour into prepared crust; bake at 325 degrees for 25 minutes.
Remove from oven.
Cook 5 minutes.
Meanwhile, in a small bowl, combine sour cream, sugar and vanilla.
Spread over pie, bake 5 additional minutes.
Cool to room temperature; refrigerate at least 5 hours.
*Or use a 9 inch prepared graham cracker pie crust.
