Archive for October, 2012

Sally’s Scrumptious Cream Cheese Pie

This makes the creamiest, moist pie totally not like a traditional dry cheesecake! Always impressive and GONE before you know it!

This one was passed on to me by a friend many years ago so I’m uncertain as to its origin.

It is much more moist than a regular cheesecake and has been a favorite for years!

4- 3 oz. packages of cream cheese

2 eggs, beaten

3/4 cups sugar

2 tsp. vanilla

1/2 tsp. lemon juice

Combine all in blender and blend until light and fluffy.

Pour into graham cracker crust: 1 pkg. graham crackers & 1/4 cup melted butter ( you can add a little cinnamon if you like) 2 TBS. of sugar

Blend and press into 9” pie pan. Bake alone for 8 min. or so before adding filling.

After adding filling bake for 20 min. (or until it doesn’t giggle much) at 350 degrees (sometimes I bake 5 or 10 mins. longer)

Remove & cool for 5 min.

Topping: blend 1 cup sour cream with 3 1/2 TBS sugar, 1 tsp. vanilla.

Pour over pie & bake 10 min. more

Refrigerate 5 hours before serving.

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