Wednesday, January 25, 2012

Wilma on Wednesday Makes Speedy Cheesecake Pie

Well, what a week for pie! Do you read Peter's blog, Male Pattern Boldness? Of course you do, and you know he was going on and on about pie earlier this week. The pie I made is one of my favorites, and I really had a craving for it. The good news for my eating less sugar resolution was that I made it, had one piece, and then sent the rest back to Macon with Kyle. Win, win!


Now, it sounds like cheesecake, and it's similar, but different and maybe (maybe?) a little bit lighter. Here ya go!


Speedy Cheesecake Pie


1-1/4 cups plain or cinnamon graham cracker crumbs
1/4 cup melted butter (maybe a little more)
1-8 oz. cream cheese, softened
1/2 cup sugar
1 T lemon juice
1/2 tsp vanilla
2 eggs
Dash salt


Combine crumbs and butter, press into a buttered 8 or 9 inch pie plate, building up sides with a spoon. (I used a premade graham cracker crust, so Kyle could just take the whole thing.)


To make filling, beat cream cheese until fluffy; gradually blend in sugar, lemon juice, vanilla and salt. Add eggs, one at a time, beating well after each.


Pour filling into crumb crust, bake in a slow oven, 325 deg F for 25-30 minutes or until set.


Topping: Combine 1 cup sour cream, 2 T sugar and 1/2 tsp vanilla.  Spoon over top of pie and bake 10 minutes longer. Chill several hours. Can be made ahead of time and frozen.


The top of mine ended up looking a little funny because I put on the cover that comes with the premade crust while it was cooling in the fridge and it made some condensation that dripped on it. Arghhh! Still tasted amazing!

2 comments:

  1. Oh, this is perfect! I love cheesecake. Most recipes call for several packages of cream cheese - much too big for one. This is a good size. Thanks!

    ReplyDelete
  2. This the exact recipe I had been making for years out of a Snack Cookbook from Better Homes and Gardens but lost the book in moving! Thank you, you made my day!!

    ReplyDelete

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