“Layers of creamy cheesecake, tangy lemon filling and crunchy streusel come together fabulously on a flaky crust. Use "Single-Crust Sweet Pastry Pie Shell" for the crust or your own homemade or storebought for delicious results....Mmm.”
1hr 45mins
1 pie

Ingredients Nutrition


  1. Lemon Filling:
  2. In heatproof bowl, whisk together eggs, egg yolks, sugar and lemon juice. Set over sauce pan of simmering water; cook, constantly stirring, until thick enough to mound on spoon, 15 to 20 minutes.
  3. Strain through fine, sieve into bowl; stir in butter. Place plastic wrap directly on surface, refrigerate until cold, about one hour.
  4. Line prepared single pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 375 F oven for 15 minutes. Remove weights and foil; prick base all over with fork. Bake for 10 to 12 minutes or just until pastry starts turning golden. Let cool on rack.
  5. Streusel Topping:
  6. In bowl, combine flour with sugar; drizzle with butter, stirring until crumbly. Set aside.
  7. Cheesecake:
  8. In bowl, beat cream cheese with sugar until fluffy. Beat in egg and vanilla. Spread into pie shell. Spread filling over top. Sprinkle with streusel.
  9. Bake in bottom 1/3 of 350°F oven for about 45 minutes or until puffed and streusel is golden. Let cool on rack.

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