America’s favorite dessert just got even better. This light, bright, and creamy lemon cheesecake pie is easy to make and tastes like heaven. So skip the hassle of a springform pan and water bath and try this delicious recipe today.!
RELATED RECIPES:
Looking for more delicious recipes? Check out our latest dessert recipes below:
Blueberry Pie
Print
Lemon Cheesecake Pie
- Total Time: 55 minutes
- Yield: 1 pie 1x
Description
- This luscious lemon cheesecake pie is rich, light, and easy to put together. Recipe adapted from the Anniversary Slovak-American Cookbook.
Ingredients
Scale
For the graham cracker crust:
- 12 graham crackers
- ⅓ cup sugar
- ⅓ cup melted butter
For the filling:
- 9 ounces of cream cheese, at room temperature
- 2 tablespoons unsalted butter
- ½ cup sugar
- 1 egg
- 2 tablespoons flour
- ⅔ cup milk (whole or 2% is best)
- ¼ cup fresh lemon juice
- 2 tablespoons grated lemon rind
Instructions
To make the crust:
- Preheat the oven to 350°F and butter a pie pan.
- Pulse the graham crackers in a food processor until they are fine crumbs. If you don’t have a food processor, you can put them in a plastic bag and leave a small opening in the top, then use a rolling pin to smash them.
- Combine 1 cup of the graham cracker crumbs, the sugar, and the butter in a bowl, mixing well with a fork. Press this mixture into a buttered pie pan. Reserve ¼ cup of the graham cracker crumbs for later.
To make the filling:
- In a large bowl with a hand mixer on medium-high speed, cream together the cream cheese and butter until light and fluffy, about 2 minutes. Add the sugar and egg and mix to combine. With the mixer on medium-low speed, add the flour, followed by the milk, lemon juice, and rind. Mix to combine.
- Pour the filling into the prepared crust and smooth the top. Sprinkle the remaining ¼ cup of graham cracker crumbs over the top.
- Bake the pie for 35 minutes, then let it come to room temperature and chill it in the refrigerator until ready to serve.
- Prep Time: 20
- Cook Time: 35
