Creamy Lemon Cheesecake Pie

Publix had sour cream BOGO and Cream Cheese 4/$5 so I decided to make cheesecake for dessert the other night! Evan was my helpful assistant, actually he made the entire thing...that's how easy it was. I filled the pan with a little too much filling, otherwise it wouldn't have cracked so much. It turned out very yummy, but next time I'll add a little more lemon zest and juice.

Evan whipping it up...

Zesting the lemon...

We brushed the crust with egg white and baked it for 5 minuted before we filled the pan, it makes the crust crispier and so much better!

Creamy Lemon Cheesecake Pie

2 pkg 8oz Cream Cheese, softened

1/2 cup sugar

1/2 cup sour cream

1 tbsp fresh lemon juice

1 tsp grated lemon peel

2 eggs

1 Graham Pie Crust (I used Honey Maid 6oz)

Preheat oven to 375 degrees

Beat cream cheese in bowl with electric mixer until creamy. Add sugar, beat. Add sour cream, lemon juice and peel; mix well. Add eggs, on low speed just until blended. Pour mixture in pie shell. Bake for 35-40 minutes, cool on wire rack then refrigerate for 4 hrs or overnight. (This recipe is also on the bottom of the Honey Maid label) ENJOY!