Also, it is the time of year when people want to be making goodies and this pie can be frozen!
Oven 350* Standard oven
There are 3 sections to this recipe: The Crust; the Filling; & the Topping.
First of Ingredients:
12oz Cream cheese, DO NOT USE LOW FAT, LESS FAT, will not set!
2 eggs 3/4 Cup + 3 TBPsp sugar
5 1/2 Tsp Vanilla
1/2+ tsp Lemon Juice 1/4 Cup melted butter
1 Cup Sour Cream
Take out cream cheese to start softening to room temperature
Crust:
1/4 Cup + melted butter
1 1/2 Cup crushed graham crackers (the boxed kind) OR 12-14 whole that you crush your self.
Mix Above in a pie pan and gently pat into pan and form your edge. Set aside.
Filling
In mixer blend, cream cheese, 2 eggs beaten, 3/4 C sugar, 2 tsp vanilla, 1/2+ tsp Lemon juice.
Combine above and blend until light and frothy. Pour into graham cracker crust and bake for 15-20 minutes.
Remove from oven, let cool for 5 minutes. Then pour topping over it and gently smooth over top. Return to oven for 10 minutes. Remove, cool. Put in fridge for at least 5 hours before serving.
Topping
In small mixing bowl, mix 1 cup Sour Cream, 3 1/2 TBLSP Sugar, 1 tsp, vanilla. You can mix this by hand. I mix this while the filling is cooking.
Last year at Christmas, I made a little extra topping and put a K on the pie for my husband Kevin! This is HIS favorite dessert! He gets this for his birthday! This is so much better than cheesecake in our opinion.
Will keep for 5-7 days in fridge. Can be frozen.
Hope you try it!
Cozyflier
