Lemon Cheesecake Pie


  • 2 8 oz bars of cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 2 large eggs
  • 1/3 cup fresh squeezed lemon juice
  • 1 tsp vanilla
  • 2 9 inch prebaked pie crust or graham cracker crust
  • extra lemon for zesting


Whipped cream:

  • 1 cup heavy whipping cream
  • 2 to 3 tbs sugar


  1. In food processor, combine cream cheese, sugar, sour cream, eggs, lemon juice, vanilla and salt (everything except the zest and pie crust ) until smooth.
  2. Pour into crust and bake at 325 until center is set but still slightly wobbly. (40 to 50 minutes.)
  3. Let cool, then chill til firm (4 – 5 hours.)
  4. Before serving, top with thin layer of whipped cream and lemon zest.

Note: This recipe makes 2 pies

Recipe Courtesy of  Scattered Thoughts of A Craft Mom

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