Cheesecake Pie

Ingredients

Crust and filling

• 1 1/4 cups graham cracker crumbs (about 18 squares)
• 1/3 cup butter or margarine, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon finely grated lemon peel

Topping

• 1 cup (8 ounces) sour cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• Additional lemon peel, optional
• Mint leaves, optional

Steps

1. Mix the crumbs and melted butter and press firmly into the bottom and up the sides of a 9-inch pie plate. Chill.
2. In a small bowl, blend the cream cheese, sugar, eggs and vanilla. Stir in the lemon peel and pour into the crust.
3. Bake at 325° for 25 minutes, just until little bubbles barely show on the surface. Take it out and let it cool 5 minutes.
4. Meanwhile, stir together the sour cream, sugar and vanilla. Spread over the pie and bake 5 minutes more.
5. Cool to room temperature, then refrigerate at least 5 hours. Garnish with more lemon peel and mint leaves if you like.

Notes

Serves 6 to 8.

Magazine clipping: the recipe is from Hope Huggins of Santa Cruz, California, whose “Most Memorable Meal” was featured in that issue. The back of the clipping (the end of the directions and a reader’s “Short Memory” about prize candy) is shown with the cards below.

Rosie Lee’s original recipe cards

Tap the card to see it full size.