Lemon Cheesecake Pie
Prep time
Cook time
Total time
This luscious lemon cheesecake pie is rich, light, and easy to put together. Recipe adapted from the Anniversary Slovak-American Cookbook.
Serves: 1 pie
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
To make the crust:
  1. Preheat the oven to 350°F and butter a pie pan.
  2. 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.
  3. 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:
  1. 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.
  2. Pour the filling into the prepared crust and smooth the top. Sprinkle the remaining ¼ cup of graham cracker crumbs over the top.
  3. Bake the pie for 35 minutes, then let it come to room temperature and chill it in the refrigerator until ready to serve.
Recipe by Today We Bake at http://www.todaywebake.com/lemon-cheesecake-pie/