Food You Can Eat: Speedy Cheesecake Pie

First things first:  This dessert looks suspiciously similar to the Cream Cheese Torte, however I did confirm that they are two different—albeit similar—recipes.  I think if I were to make the Cream Cheese Torte again (which I prefer), then I will add the lemon juice as is stated in this recipe. 

A caveat before we get started:  First they came for my graham cracker crumbs, and I said nothing.  Then they came for my brand name cream cheese and I said nothing.  Then I had to make crumbs from whole crackers and use store brand cream cheese.  The horror!  Who will speak for me?

Here’s what you’ll need:

1 ¼ Cups Graham Cracker Crumbs

¼ Cup Butter, melted

½ Cup plus 4 Tbsp. Sugar

8 oz Cream Cheese

1 Tbsp. Lemon Juice

1 tsp. Vanilla

Dash of Salt

2 Eggs

1 Cup Sour Cream

Mix together graham cracker crumbs, melted butter and 2 tablespoons of sugar and press into an 8-inch pie pan.

In a separate bowl, beat cream cheese while adding ½ cup of sugar in a steady stream.  Add lemon juice, ½ teaspoon of vanilla and salt.  Add eggs, one at a time, beat for a few minutes, stop the mixer and scrape down the sides with a rubber spatula. Then beat again until light and fluffy.

Pour filling into pie shell and bake in a 325-degree oven until set—25 to 30 minutes.  Remove from oven.

To make topping, mix together sour cream, remaining 2 tablespoons of sugar and remaining ½ teaspoon of vanilla. 

Spoon over the top of pie and bake for 10 minutes longer.  

Chill for several hours.

I’m sure I’ve said this before, but I am a sucker for a lemon/cream cheese combo and this dessert is right up my alley.  This will get made again, once people stop being stupid, nations stop being greedy, and we can get past the pandemic and stabilize the supply chain.  In other words:  never.