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Super Cheesecake Pie


original source: Sunbeam Mixmaster
This is very rich and is complemented by adding fresh berries. Thaw frozen berries if fresh is not available and add a bit of sugar to taste.

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  • Crust:
  • 1 cup graham cracker crumbs
  • 1 Tbsp. cinnamon
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • Filling:
  • 2 large eggs
  • 1 tea lemon peel, grated
  • 1 Tbsp. lemon juice
  • 2 tea vanilla extract
  • 1/3 cup sugar
  • 3 oz sharp cheddar cheese
  • 8 oz cream cheese
  • Topping:
  • 1 cup sour cream
  • 3 Tbsp. sugar
  • 1 tea vanilla extract


Preparation time 30mins
Cooking time 65mins


Step 1

Preheat oven to 325 degrees F.

Crust: crush graham crackers(8)in zip-lock bag using rolling pin. Stir sugar and cinnamon into crumbs then add melted butter. Press evenly over bottom and sides of 8 or 9 inch pie tin using fingers or fork. Set aside.

Use blender to create filling by combining eggs, lemon peel, lemon juice, vanilla and sugar. Process/blend then add chunks of cheddar cheese and process for about 30 seconds until smooth. Add about 1/3 of the cream cheese and process/blend until smooth before adding more cream cheese. Continue to add remaining cream cheese and process/blend until smooth. Pour filling into crust and place in oven for about 30 minutes or until center is set.

Mix topping ingredients, remove pie from oven and evenly spoon/spread topping gently over warm cheesecake. Return pie to oven for 5 more minutes. Remove pie and cool fro 30 minutes at room temperature on wire rack, then place in refrigerator to chill for at least 3 hours.

Cut into 8 slices.


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