LEMON LOVERS LUSCIOUS CHEESECAKE PIE
Fabulous creamy lemon cheesecake pie! A little lemon curd and whipped topping make this a lemon lover's delight.
Provided by Alexis Bonavitacola
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 5h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
- Spoon the mixture into the graham cracker crust.
- Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
- Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
- Spread the lemon curd evenly over the top of the cheesecake filling.
- Spread the whipped topping over the lemon curd.
- Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 56.1 g, Cholesterol 120.8 mg, Fat 36.1 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 20.8 g, Sodium 373.7 mg, Sugar 44.9 g
NO-BAKE LEMON CHEESECAKE PIE
You won't miss the traditional graham cracker crust with this fluffy lemon dessert from Normajo Reynolds of Goldthwaite, Texas. The texture is wonderful and citrus taste is great...plus it's easy as pie to prepare.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Coat the bottom and sides of a 9-in. pie plate with cooking spray. Sprinkle with 1 tablespoon cracker crumbs; set aside., In a small bowl, dissolve gelatin in boiling water; cool slightly. Pour into a blender; add cream cheese and cottage cheese. Cover and process until smooth. Transfer to a large bowl. Fold in whipped topping. Pour into prepared pie plate. Sprinkle with remaining cracker crumbs. Cover and refrigerate until set.
Nutrition Facts : Calories 141 calories, Fat 8g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 272mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.
LIGHT AND FLUFFY LEMON JELLO CHEESECAKE
I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!
Provided by Barb Witherspoon
Categories Cheesecake
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
- Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
- Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
- Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
- In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
- Add Jello mixture to evaporated milk and continue to beat until well blended.
- Pour over Graham cracker crust.
- Chill until firm.
Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5
LIGHT AND FLUFFY LEMON CHEESECAKE
My mother-in-law was kind enough to give me this recipe. She makes it for my husband's birthday every year. I have never been able to make it as good as her.
Provided by Susie T
Categories Cheesecake
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Crush biscuits and add to melted butter.
- Press into a 9" spring form cake tin.
- Bake in oven for 10 minutes at 180 degrees celsius.
- Dissolve jelly in hot water.
- Add lemon juice to make up 1 cup of liquid and also add lemon rind.
- Whip evaporated milk until very thick.
- Beat separately the cream cheese, sugar and vanilla.
- Fold into beaten milk.
- Fold in warm jelly and lemon mixture.
- Pour into case and chill 24 hours.
- Decorate with cream and strawberries if desired.
LEMON CHEESECAKE STREUSEL PIE
This lemon cheesecake streusel pie is a tasty treat and very unique from any other cheesecake. This cheesecake is very light and all ages can enjoy this dessert.
Provided by Hilary
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Mix eggs, sugar, lemon juice, egg yolks, and butter in a saucepan. Cook over low heat, watching for lumps forming, 15 to 20 minutes. Strain lemon filling into a bowl and let cool for 1 hour.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Press pie crust into an ungreased 9-inch pie pan; prick several times with a fork.
- Bake in the preheated oven until golden, 12 to 15 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Combine flour, brown sugar, and butter in a bowl for the streusel topping and set aside.
- Mix cream cheese, sugar, egg, and vanilla extract together in another bowl. Spread cheesecake mixture into the pie crust, cover with cooled lemon filling, and top with the streusel.
- Bake in the preheated oven until filling is set and streusel is golden brown, about 45 minutes.
Nutrition Facts : Calories 542 calories, Carbohydrate 64.1 g, Cholesterol 262.4 mg, Fat 28.4 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 13.4 g, Sodium 259 mg, Sugar 47.4 g
LEMON CHEESECAKE PIES
I've been making these scrumptious pies for at least 50 years. There's little cleanup, and kids and adults alike love the lemony, fluffy filling. -Lorraine Foss, Puyallup, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 pies (8 slices each).
Number Of Ingredients 11
Steps:
- Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours. , In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside., Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts. , Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.
Nutrition Facts : Calories 214 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 190mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
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