Lemon Cheesecake Pie

This Lemon Cheesecake Pie beautifully balances the rich creaminess of traditional cheesecake with a bright, zesty lemon flavor. The buttery graham cracker crust adds a delightful crunch, while a touch of sour cream enhances the creaminess and depth of flavor. Perfect for any occasion, this pie offers a refreshing sweetness that is sure to please.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 packages (8 oz each) cream cheese, softened
• ½ cup sour cream
• 3 large eggs
• 1 tablespoon lemon zest
• ½ cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (optional, for texture)

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch pie dish to form the crust. Bake for 10 minutes, then remove and let cool.
3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
4. Add the sugar, sour cream, lemon zest, lemon juice, vanilla extract, and flour (if using) to the cream cheese. Mix until well combined.
5. Add the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
6. Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes, or until the center is set but slightly jiggly.
8. Turn off the oven and leave the pie inside for an additional hour to cool gradually.
9. Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
10. Garnish with additional lemon zest or whipped cream if desired.