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Easy Lemon Cream Cheese Pie

A delightful dessert that perfectly balances creamy texture with refreshing citrus flavor, ideal for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the pie
  • 1 9-inch graham cracker pie crust Store-bought or homemade
  • 2 8-ounce packages cream cheese, softened Ensure it is fully softened
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar For the filling
  • 1 teaspoon vanilla extract For the filling
  • 1 tablespoon fresh lemon zest, divided in half Use one half for the filling and the other for the topping
  • 1 cup sour cream For the topping
  • 1/4 cup granulated sugar For the topping
  • 1 teaspoon vanilla extract For the topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Make sure your cream cheese is soft and your eggs are at room temperature.
  2. Make the filling by beating the softened cream cheese in a large bowl until smooth.
  3. Add eggs, 3/4 cup sugar, 1 teaspoon vanilla, and half the lemon zest. Beat until completely smooth and creamy, about 2-3 minutes.
  4. Pour into crust and spread the cream cheese mixture evenly in your graham cracker crust.
  5. Bake the pie for 30-35 minutes, until the edges are set and the center is just slightly jiggly.
  6. Make the topping while the pie bakes. Mix sour cream, 1/4 cup sugar, 1 teaspoon vanilla, and remaining lemon zest in a small bowl. Cool briefly.
  7. Remove pie from oven and let it cool for 5 minutes. Increase oven temperature to 450°F (232°C).
  8. Add topping by spreading the sour cream mixture evenly over the pie.
  9. Return to the oven for 5 minutes only.
  10. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Notes

Best served chilled with fresh lemon slices or berries. Consider adding a dollop of whipped cream for indulgence. Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.