Tuesday, October 29, 2013

Creamy Cheese Pie with Pics!

Yes, I know I have posted this recipe in the past, but I keep getting asked for the recipe, and now I have pictures! :-)
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

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.

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.

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!