Grandma Miriam's EASY lemon Cheesecake
2 pkgphiladelphia cream cheese
2 pkgkeebler pre-baked graham cracker pie crusts or use chocolate crust. we prefer graham cracker crust. follow directions on the package pre-baking of the pie shell.
1 1/2 csugar
3 Tbspmelted butter. or softened at room temp
1 Tbsppure vanilla extract
2 pkgpre-made graham cracker pie crust.( good quality and fresh)
2 tspcinnamon and sugar to sprinkle on top of the pies
3 Tbspfresh squeezed lemon juice or bottled lemon juice.
How to Make Grandma Miriam's EASY lemon Cheesecake
- Preheat Oven to 350. MAKES TWO PIES
Easiest in a Food processor with the white blade for Mixing. Put all ingrediants in and pulse till the cream cheese is all smooth and creamy. Add melted butter, Add Lemon juice or last.. mix again.. And then taste with a spoon . See if it has enough lemon taste, if not you can add almond or lemon extract to enhance it but the bottle lemon juice works fine. Sprinkle the top with cinnamon and sugar, then bake 40 minutes. Cool and serve. We freeze a second one for later.
The pie shells can serve 8 servings, or 6 depending on how you cut it.
If you dont have a food processor, a home blender is good or a mixer as you choose. its just an easy clean up. ONE container does all with the food processor.
- Directions for PREBAKE Pie shell. Follow package directions to prebake it for about 10 minutes till it gets firm . Then pull out of oven AND THEN ADD the Cheesecake ingrediants.I do like to egg wash the crust so its crisper. But according to the directions thats not required.
- Pour wet creamy cheesecake content into TWO PIE shells.
Place on a Cookie sheet filled. Top the Cheesecake mixture with a sprinkle of Cinnamon and sugar. Bake about 40 minutes till the knife comes out clean. Cool. Served room temp or chilled. Keep extra in fridge .. if there is any extra.