Homemade Cheese Pie Recipe

Ingredients:

- Crust

2 c graham ground crackers (about 1-1/2 packages)

1/2 tsp cinnamon

1 stick unsalted butter, melted

- Filling

16 oz softened cream cheese

1 pint sour cream (16 oz), equals 2 cups when measured

1 c sugar

Pinch fine sea salt

2 t vanilla or 1 tbsp dessert port

1 Tbsp lemon zest

Pinch cinnamon

3 eggs

Topping:

1 c sour cream - 6 oz

1/4 c powdered sugar -

Juice from 1/2 lemon

Pinch fine sea salt

Pinch nutmeg (freshly grated)

Refrigerate crust for 15 minutes

Tools needed:

Measuring cups and spoons

Mixing bowl

Pie dish, glass

Gallon ziplock bag

Rolling pin

Electric mixer or wire whisk

How to make it:

Place graham crackers in a large ziplock bag, gently crush with a rolling pin until broken down. Place in a mixing bowl, mix with melted butter. When you grab a small handful and gently squeeze, it should hold its form. Form crust into a pie dish. Place in refrigerator for 15 minutes while you make the filling.

- Using a stand mixer, wire whisk or electric egg beater:

Beat cream cheese with sugar until smooth, add eggs in 1 at a time. Beat slowly until smooth. Add sour cream, lemon zest, and vanilla and mix thoroughly.

Bake 325 for 35-45 minutes. Middle is to be set and slightly jiggly.  160 F internal temperature.

Note: Allow pie to cool in the refrigerator for 1 hour before adding the topping.

Add topping to the pie smooting it with a rubber spatula. Zest top with freshly grated nutmeg. Cheese pie is best when it gets to chill in the refrigerator for at least 1 day. Of course, chilled in the refrigerator for a few hours is great too!

Enjoy

-Logan