Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
35 mins
additional:
4 hrs 30 mins
total:
5 hrs 25 mins
prep:
20 mins
Servings:
8
Yield:
1 9-inch pie
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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

569 calories; protein 7.4g; carbohydrates 56.1g; fat 36.1g; cholesterol 120.8mg; sodium 373.7mg. Full Nutrition
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