Fabulous creamy lemon cheesecake pie! A little lemon curd and whipped topping make this a lemon lover's delight.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.

  • Spoon the mixture into the graham cracker crust.

  • Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.

  • Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.

  • Spread the lemon curd evenly over the top of the cheesecake filling.

  • Spread the whipped topping over the lemon curd.

  • Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.

Nutrition Facts

568.9 calories; protein 7.4g 15% DV; carbohydrates 56.1g 18% DV; fat 36.1g 56% DV; cholesterol 120.8mg 40% DV; sodium 373.7mg 15% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/27/2012
Such an easy recipe and we love lemon curd in or on anything - that is the British in me. Do have a few changes that I feel are an improvement and that is to not use lemon extract - the lemon rind is enough and does not taste artificial. Also if you have the time please make your own lemon curd.........much better than the jarred stuff. Thanks for a great dessert otherwise. Read More
(20)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/27/2012
Such an easy recipe and we love lemon curd in or on anything - that is the British in me. Do have a few changes that I feel are an improvement and that is to not use lemon extract - the lemon rind is enough and does not taste artificial. Also if you have the time please make your own lemon curd.........much better than the jarred stuff. Thanks for a great dessert otherwise. Read More
(20)
Rating: 5 stars
03/10/2013
We really enjoyed this recipe -- my daughter and I made this together. We used a springform pan and it worked just fine although we had to cook longer than 35min. We also made our own homemade lemon curd. It was time-consuming but really worth a Sunday afternoon together. Thanks so much! Read More
(3)
Rating: 4 stars
08/22/2012
Love the recipe... very simple n easy Read More
(3)
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Rating: 4 stars
03/10/2013
Very good but hubs wasn't so sure about the lemon flavor of this. I liked it but even I a lemon obsessed person thought it was too much. Maybe just the cheesecake without the lemon curd on top or a plain cheesecake with lemon curd on top would be best for us. I didn't have whipped topping and so yesterday we tried it w/o the whipped topping; after we bought some we tried it today with the whipped topping. It's definitely better with the whipped topping. Thanks for the recipe! Read More
(2)
Rating: 5 stars
12/30/2015
It turned out well but if you use a larger bunt pan (mine is about 12" I think) you will want to double or even triple the cheesecake part of the recipe. I made my own crust with gluten-free ginger snaps from Trader Joe's. ( our youngest has a problem with wheat especially heavily processed wheat) It was very good but needed more cheesecake as the crust was as thick as the cheese cake. I made this for my daughter's birthday and she loved it though she wanted more cheese cake. Read More
(1)