suemunzlinger's Recipe

Lemon Layered Cheesecake Pie

Category: Desserts

A great double-layered pie for summer with lemon topping covering a creamy cheesecake filling. Make the crust from scratch or with a pre-made graham cracker crust found in the baking aisle.

Crust
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg

Lemon Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon butter

Preheat oven to 350 degrees.

Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.

Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth.Do not overbeat. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.

As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat stirring often
until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/4 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a simmer and continue to cook while stirring constantly until thick. Remove from heat.

Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.