Sunday, November 15, 2009

Creamy Lemon Cheesecake Pie

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When in a pinch, try this wonderfully light and fluffy version of cheesecake with just a hint of lemon. Serve with whipped cream or better yet, some fresh raspberry sauce. Enjoy.

Creamy Lemon Cheesecake Pie
(taken from the Honey Maid Graham Pie Crust Package)

2 pkg (8oz.) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 Tbls. fresh lemon juice
1 tsp. grated lemon peel
2 eggs
1 Honey Maid Graham pie crust

Preheat oven to 375 degrees. Beat cream cheese in a bowl until creamy. Add sugar, beat until well blended. Add sour cream, lemon juice and peel; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour mixture into pie shell. Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight.