Post a Comment On: Larissa Another Day

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Oh Lemon Cheesecake Pie, you had me at Lemon AND Cheesecake AND Pie.

Oh,  AND again at lemons, just so you know how much I love lemons.

The lemons have come out to play!! Can you sense that Spring is in the air and that Summer is nipping at its heels?

 I am pretty excited about this pie. I am excited that I made it. I am excited that it was pretty. I am ecstatic that I got to eat it...well not the whole pie...just a piece...or two...

When I was growing up I would pick a piece of pie over a piece of cake any day. My pie of choice was Marie Callender's Sour Cream Lemon Pie. We didn't have it often, which made it that much more special.

This isn't a knock off recipe for that pie. While I sure loved that Sour Cream Lemon Pie, it was missing two of my favorite things. That would be a good graham cracker crust and some cheesecake.

Well, don't worry (cause I know you were) this Lemon Cheesecake Pie takes care of that. Bam graham cracker crust and cheesecake meet yourselves some lemon.

Go ahead and fall in love.

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I won't judge you if you lick the screen right now.

Now after you lick the screen, you probably should make the pie because the screen might look as pretty as the real thing, but it won't actually taste like pie. Just in case you didn't know that. Hehehe.

Now go get your lemon on and start enjoying nicer weather!

Lemon Cream Cheese Pie
adapted from Top Secret Recipes

crust:
2 cups graham cracker crumbs
6 Tablespoons unsalted butter, melted
3 Tablespoons sugar

cheesecake filling:
1-8oz package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 egg

lemon filling:
1/2 cup sugar
2 Tablespoons cornstarch
pinch salt
1 cup water
2 egg yolks
2 Tablespoons fresh lemon juice
1 Tablespoon unsalted butter

Preheat oven to 350 degrees.

Make the crust by combining the graham cracker crumbs, melted butter, and sugar in a bowl. Then press the mixture into a pie pan. Set aside.

Prepare the cheesecake filling mix by combining the cream cheese, sugar, vanilla, and egg with a mixer. Mix well until smooth. Pour the mixture into the graham cracker crust. Bake for 30-35 minutes until center is set and cooked.

Let the pie cool while preparing the lemon filling.

For the lemon filling start by combining the sugar, cornstarch, salt, and water in a small saucepan. Bring it to a simmer over low heat, stirring frequently.

Whisk in egg yolk. Then add in the lemon juice and butter. Keep stirring. Once the mixture simmers immediately remove it from the heat. Pour the lemon filling over the cream cheese filling. Let the pie cool.

Once the pie is cool, chill the pie for at least 3 hours.

Serve with whipped cream.

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