Pear Cheesecake Pie Recipe
Ingredients
| Graham Cracker Crust | ||
| Package cream cheese | 1 8 Ounce, softened | |
| Eggs | 2 | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| Lemon juice | 1 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| 1 16-ounce can pear halves, well-drained and coarsely chopped | ||
| Unsweetened whipped cream | ||
Directions
Prepare Graham Cracker crust.
Press crumb mixture firmly onto bottom and sides of a 9-inch pie plate.
Chill about 1 hour or till firm.
For filling, in mixer bowl beat cream cheese with electric mixer or rotary beater till fluffy.
Stir in eggs, sour cream, lemon peel, and lemon juice.
Add sugar, flour, salt, and nutmeg; beat till smooth.
Stir in chopped pears.
Turn filling into chilled crumb crust.
Bake in 375° oven for 30 minutes or just till filling is set.
Cool on rack; chill thoroughly before serving.
To serve, garnish pie with unsweetened whipped cream; sprinkle lightly with some additional graham cracker crumbs, if desired.
Cover; chill to store.
Press crumb mixture firmly onto bottom and sides of a 9-inch pie plate.
Chill about 1 hour or till firm.
For filling, in mixer bowl beat cream cheese with electric mixer or rotary beater till fluffy.
Stir in eggs, sour cream, lemon peel, and lemon juice.
Add sugar, flour, salt, and nutmeg; beat till smooth.
Stir in chopped pears.
Turn filling into chilled crumb crust.
Bake in 375° oven for 30 minutes or just till filling is set.
Cool on rack; chill thoroughly before serving.
To serve, garnish pie with unsweetened whipped cream; sprinkle lightly with some additional graham cracker crumbs, if desired.
Cover; chill to store.
Chef
