Speedy Cheesecake Pie

by Evelyn Hughes

Servings: 1 pie

INGREDIENTS

1-1/4 cups graham cracker crumbs
1/4 cup margarine, melted
8 ounce package cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
2 eggs
1 cup sour cream
2 tablespoons sugar
dash salt

INSTRUCTIONS

Combine graham cracker crumbs with margarine. Press into buttered 8 inch pie plate. Beat cream cheese until fluffy. Gradually blend in 1/2 cup sugar, lemon juice, 1/2 teaspoon vanilla and a dash of salt. Add two eggs, one at a time, beating after each one. Pour into crust and bake 325°F 25-30 minutes, or until set. Combine sour cream with 2 tablespoons sugar and 1/2 teaspoon vanilla. Spoon over top of cheesecake. Bake an additional 10 minutes. Cool. Chill several hours or freeze.

CHEF COMMENTS

If using a glass pie plate, reduce oven temperature by 25 degrees so it doesn't burn.

Tagged: cheesecakepie, desserts, pies add tags

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