Cheesecake Pie

"Try this pie as an alternative to cheesecake."
 
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Ready In:
45mins
Ingredients:
11
Yields:
1 8inch pie
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ingredients

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directions

  • Combine ingredients for the crust and press into a buttered 8" pie plate, building up sides.
  • For filling: Preheat oven to 325°F.
  • Beat cream cheese until fluffy.
  • Gradually blend in sugar, lemon juice, vanilla and salt.
  • Add eggs, one at a time, beating after each.
  • Pour into crust and bake for 25-30 minutes or until set.
  • For topping: Combine ingredients and spoon over top of pie as soon as your remove from oven and return to oven immediately for 10 more minutes.
  • Cool.
  • Chill for several hours.
  • Note: You can grate the rind of the lemon and use along with the lemon juice.

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Reviews

  1. we really enjoyed this. great cheesecake taste with less cooking time and no need to use a springform pan. i chilled this overnight and it sliced up perfectly. definite keeper, thanks bev.
     
  2. Thanks so much for posting this! I had this same recipe decades ago and then lost it and am so glad to have found this on food.com.
     
  3. This is the second time I have made this. This time, I doubled the recipe, used a graham cracker crust and a 9 x 13 pan. Served with fresh fruit. Very good and easy Easter dessert.
     
  4. Bev.... I made this for dessert tonite. Dh and I ate two pieces each, wanted more but I thought of my dad's saying" a minute on the lips, lifetime on the hips". Wish I could give more stars, i've made some of your recipes before and they were excellant also.
     
  5. The great taste of a cheesecake in a smaller version. I did use a premade graham cracker crust, followed the recipe for filling and topping ( did not use the lemon rind, just juice). Served with fresh bluberries on the side with whipped topping. Thanks for an easy dessert.
     
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