For this year's Thanksgiving dessert, I made an old favorite called Speedy Cheesecake Pie. The recipe comes from my late mother's 1966 cookbook.
1 8-ounce package cream cheese, softened
1/2 cup sugar
1 Tablespoon lemon juice
1/2 teaspoon vanilla
dash salt
2 eggs
1 unbaked graham cracker crust
1 cup sour cream
2 Tablespoons sugar
1/2 teaspoon vanilla
Beat cream cheese until fluffy. Gradually blend in 1/2 cup sugar, lemon juice, 1/2 teaspoon vanilla, and salt. Add eggs, and beat well. Pour filling into crust and bake in a slow oven, 325º F. for 25-30 minutes or until set.
Combine sour cream, 2 Tablespoons sugar, and 1/2 teaspoon vanilla and spoon over top of pie. Bake 10 minutes longer. Cool. Chill several hours.
This easy cheesecake is truly the best I've ever eaten, and my family agrees. You can buy a pre-made crust, or make one with graham crackers, sugar, and butter. The recipe is usually on the box.
This sounds like the recipe my mom used to use. I'll have to check with her and see. All I know is it's absolutely delicious!
ReplyDeleteI made your pie this afternoon. It was de-lish. A definite keeper.
ReplyDeleteAnita in Texas
Thanks so much, you two, for writing! Les, I can't wait to find out if your mom has this cookbook, and made this recipe! And Anita, I am so very pleased you tried it and liked it! And most importantly, that you both read the note and responded. Thank you again,
ReplyDeleteNan
I checked with my mom and it's not the same. Similar, but not identical.
ReplyDeleteI've made this twice Nan..very good...love your blog!
ReplyDeleteJeanie in KY
Jeanie, I'm thrilled you liked it enough to make twice! I really like this recipe better than the cheesecakes I've had that use ricotta rather than cream cheese. And it is so easy! Thanks for stopping by.
ReplyDeleteNan