Cheesecake Pie (Easy Recipe)
Recipe: #7114
December 19, 2012
Categories: Desserts, Cheese, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years, Sunday Dinner, Thanksgiving, Valentine's Day, Oven Bake, Cream Cheese, Pies, more
"I just came across this recipe I had put away and decided to make it again, it's really a simple recipe that always brings great results, it's sort of like a cheescake recipe for beginners, I'm not a beginner baker but I love the ease of this and it always turns out great! Make your own crust or purchase a ready made one."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (103.4 g)
- Calories 222.1
- Total Fat - 9.3 g
- Saturated Fat - 5 g
- Cholesterol - 70.7 mg
- Sodium - 470.2 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 0.1 g
- Sugars - 20.1 g
- Protein - 13.2 g
- Calcium - 293.3 mg
- Iron - 0.4 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees. Set the rack to the second from the bottom. In a mixing bowl, beat eggs until thick and light yellow. Add in sugar and the flour, beating until blended. Pour the egg mixture into a measuring cup.
Step 2
In the same bowl, beat cream cheese with sour cream and 1/3 cup of the evaporated milk until smooth. Add remaining 1/3 cup evaporated milk, lemon juice, and the grated lemon peel; beat until smooth and well blended. Pour egg mixture into the cream cheese mixture; beat until blended.
Step 3
Pour mixture into the graham cracker crust almost to the top this won't rise very much.
Step 4
Place onto a large cookie sheet. (I always seem to have about 1/2 cup of the mixture that will not fit into the pan, I just spoon it out of the bowl an eat it).
Step 5
Bake for 25 to 30 minutes.
Step 6
Cool on a wire rack.
Step 7
Refrigerate the cooled pie overnight or longer.
Step 8
Top with pie filling. Serve.
Tips
No special items needed.
0 Reviews
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