Very Speedy Cheesecake Pie Recipe

Name: Very Speedy Cheesecake Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 oz.) pkg. cream cheese, softened; 1/2 c. sugar; 1 Tbsp. lemon juice; 1/2 tsp. vanilla; pinch of salt; 2 eggs; 1 unbaked 8-inch graham cracker crust; 1 c. sour cream; 2 Tbsp. sugar; 1/2 tsp. vanilla

Servings: persons

1
Beat cream cheese until fluffy.
2
Gradually add sugar, lemon juice, vanilla and salt.
3
Add eggs, one at a time, beating well after each.
4
Pour filling into crust.
5
Bake in a 325u00b0 oven for 25 to 30 minutes, or until set.
6
Combine remaining ingredients; spoon over top of pie; bake 10 minutes longer.
7
Cool; chill several hours (5 to 6 usually does it).
8
Serve with whatever fruit you like.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (8 oz.) pkg. cream cheese, softened, 1/2 c. sugar, 1 Tbsp. lemon juice, 1/2 tsp. vanilla, and more.

Yes, Very Speedy Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Very Speedy Cheesecake Pie

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