Description
Fabulous creamy lemon cheesecake pie! A little lemon curd and whipped topping make this a lemon lover’s delight.
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 2 eggs
- 10 tablespoons white sugar, or to taste
- ½ teaspoon lemon extract, or to taste
- 1 ½ teaspoons grated lemon zest
- 1 ½ teaspoons vanilla extract
- 1 (9 inch) prepared graham cracker crust
- ½ cup prepared lemon curd
- 1 (8 ounce) container frozen whipped topping, thawed
- ½ teaspoon grated lemon zest
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl
- beat the cream cheese
- eggs
- sugar
- lemon extract
- 1 1/2 teaspoons of lemon zest
- and vanilla extract with an electric mixer until light and fluffy.
- Spoon the mixture into the graham cracker crust.
- Bake the pie in the preheated oven until the filling is set and no longer gooey inside
- about 35 minutes.
- Remove pie from oven
- let stand until it cools to room temperature
- and cool in refrigerator until thoroughly chilled
- at least 4 hours.
- Spread the lemon curd evenly over the top of the cheesecake filling.
- Spread the whipped topping over the lemon curd.
- Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 5 hrs 25 mins
Servings: 8