Lemon Cheesecake Streusel Pie Recipes

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.

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.

Steps:

• Lemon Filling:.
• In heatproof bowl, whisk together eggs, egg yolks, sugar and lemon juice. Set over sauce pan of simmering water; cook, constantly stirring, until thick enough to mound on spoon, 15 to 20 minutes.
• Strain through fine, sieve into bowl; stir in butter. Place plastic wrap directly on surface, refrigerate until cold, about one hour.
• Line prepared single pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 375 F oven for 15 minutes. Remove weights and foil; prick base all over with fork. Bake for 10 to 12 minutes or just until pastry starts turning golden. Let cool on rack.
• Streusel Topping:.
• In bowl, combine flour with sugar; drizzle with butter, stirring until crumbly. Set aside.
• Cheesecake:.
• In bowl, beat cream cheese with sugar until fluffy. Beat in egg and vanilla. Spread into pie shell. Spread filling over top. Sprinkle with streusel.
• Bake in bottom 1/3 of 350°F oven for about 45 minutes or until puffed and streusel is golden. Let cool on rack.

Steps:

• Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.

Steps:

• Heat oven to 350°F. Using food processor, finely crush cereal.
• In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Press in bottom and up side of ungreased 9-inch pie plate.
• Bake 8 to 10 minutes or until golden brown. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in granulated sugar. Add sour cream, vanilla, lemon peel and lemon juice; beat until well mixed. Fold in whipped topping. Refrigerate until ready to fill pie.
• Spread filling evenly into fully cooled crust. Cover and refrigerate 4 hours to set.
• For flag design, arrange blueberries in upper left area of pie to create stars; alternately arrange raspberries and strawberry slices in rows over pie to create stripes. Serve immediately. Store covered in refrigerator.