Lemon Cheesecake Pie

My mother used to make this when I was growing up.  It is a nice alternative to a cheesecake in a spring form pan.  It can be frozen for a month or two and keeps several days in the refrigerator, if it lasts that long!  You can top with canned cherry or blueberry pie filling, or fresh berries. 








Filling:

9 oz. cream cheese (not lowfat or whipped)
!/2 cup sugar
1 Tblsp butter
1 Tblsp margarine
1 egg
2/3 cup whole or 2% milk
1/4 cup lemon juice

Beat cream cheese, sugar, butter and egg at high speed until creamy.  Sprinkle in flour and mix well.
Add milk and juice.

Pour in prepared graham cracker crust.  Bake 350 for 35 minutes.

You can use a ready made crust or use the recipe below.  Although I used a store bought crust, he crust is easy to make and really tastes better to make your own. 

9" Graham cracker crust:

1 1/2 cups crushed graham crackers (don't use the pre-crushed graham crackers in the box)
1/3 cup sugar
1/3 cup melted margarine

Mix and pat into pie plate.  Fill and bake.

Note:  If you like chocolate, you can sprinkle chocolate chips on top, as I did.

I enjoy serving it at Christmas with the cherry topping.  It looks very festive.