Delightful Lemon Cheesecake Pie

If you like cheesecake and lemon pie, Leader food columnist Kathleen Brotherton said you'll love this recipe for Delightful Lemon Cheesecake Pie.

If lemon meringue pie is one of your favorites and cheesecake is another, it can be hard to decide which one to serve for your special get-together. Well, with this recipe, you don’t have to make that choice; you can have both in one slice.

This super-easy recipe can be made in no time but will taste like you’ve spent all day preparing it. To save time, you may want to start with a refrigerated pie crust, but even if you make your own crust, it’s doesn’t take long to prepare.

The most time-consuming part of the recipe is letting it chill in the refrigerator for one and a half hours. So if you want to serve this pie at a certain time, just allow for that chilling time.

It’s worth the planning, though, because this delightfully light, cheesy- and lemon-flavored dessert will soon become a family-favorite!


1 refrigerated pie crust (or a homemade one)


1 cup sugar, divided

2 tablespoons cornstarch

1 cup cold water

2 egg yolks

3 tablespoons lemon juice

1 tablespoon butter or margarine

2 teaspoons grated lemon peel

1 (8-ounce) package cream cheese, softened

1 egg


1 8-ounce tub of whipped topping or whipped cream

Place one pie crust in a 9-inch pie pan.

Heat oven to 375 degrees. In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add cold water, stirring constantly until blended.

In a small bowl, beat the 2 egg yolks slightly; stir into sugar mixture in saucepan. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice, butter and lemon peel; blend well.

In another small bowl, combine remaining 1/3 cup sugar and cream cheese; beat until smooth. Add whole egg; blend well. Spread cream cheese mixture in prepared crust. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.

Bake at 375 degrees for 35 to 40 minutes or until crust is golden brown. (Center will not be set.) Cool 30 minutes. Refrigerate 1 1/2 hours or until completely chilled. Serve topped with whipped cream or whipped topping. Makes 8 servings.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at and I’ll see if I have it.