Creamy Baked Cheesecake Pie with Graham Cracker Crust
This decadent Creamy Baked Cheesecake Pie features a buttery graham cracker crust and a rich, tangy cream cheese filling, topped with a sweet and velvety sour cream layer for a luxurious dessert experience.
Instructions
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1
Preheat the oven to 325°F. In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate for 30 minutes.
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2
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs and beat on low speed just until combined. Stir in the vanilla and lemon zest until blended. Pour the filling into the prepared crust.
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3
Bake for 20-25 minutes or until the center is almost set. Remove from the oven and let stand for 5 minutes (leave the oven on). In a small bowl, combine the sour cream, sugar, and vanilla. Carefully spread the sour cream mixture over the top of the pie. Bake for an additional 5 minutes. Cool the pie on a wire rack for 1 hour, then refrigerate overnight. Garnish with lemon zest and mint leaves, if desired, before serving. Refrigerate any leftovers.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
