IMG_0220 copy How have we not posted this yet??!!! Our desserts really are the bomb and you won't find better!! We have such a sweet tooth and know good desserts when we see them!! Our Mom has been making this pie for over 40 years! Her childhood neighbor Ann gave the recipe when she was a teenager, we have been making ever since! If you love cheesecake then you are going to LOVE THIS!! Make sure to let it sit in the fridge for 5 hours before serving! XOXO

Author: The Food Nanny
1 9-inch pie; 10 servings
  • CRUST:
  • 9 whole graham crackers (1 package)
  • 1/4 cup (1/2 stick) butter, melted
  • 12 ounces cream cheese, at room temperature
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon grated lemon peel
  • 1 teaspoon fresh lemon juice
  • 1 cup sour cream
  • 3 1/2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Ground Cinnamon (sprinkled on top)
  1. Preheat the oven to 350 degrees. Position a rack in the center of the oven.
  2. Break the crackers into a blender or food processor and pulse to make 1 1/3 cups fine crumbs.Thoroughly combine the crumbs and butter. Pat the mixture into a 9 inch pie pan, going up the sides as far as possible.
  3. In a medium bowl with an electric mixer, make the filling by combining the cream cheese, eggs, sugar, vanilla, lemon peel and juice. Beat until the mixture is light and frothy, about 2 minutes. pour into the crust and bake for 30 minutes.
  4. Meanwhile, to make the topping, combine the sour cream, sugar, and vanilla.
  5. Remove the pie from the oven and let it cool for 5 minutes. Pour the sour cream mixture over the pie and spread evenly. Sprinkle lightly with cinnamon, return to the oven, and bake for 10 minutes. Cool on a rack for 20 minutes, then refrigerate at least 5 hours before serving. The pie keeps, refrigerated, for up to 5 days.