Lemon Chiffon Cheesecake
1 graham cracker crust
1 cup chopped pecans
4 Tbsp. butter, melted
3 (8 oz.) pkg. cream cheese
1 cup sugar
4 eggs
1 can prepared lemon pie filling
8 oz. sour cream
1 tsp. lemon zest
Fresh raspberries & blueberries
- Crumble the pie crust into a mixing bowl and combine with pecans and butter.
- Press into a springform pan and bake at 350 degrees for 5 minutes.
- In a bowl, combine the cream cheese and sugar and beatuntil fluffy.
- Add eggs one at a time.
- Reserve 1/2 cup of the lemon pie filling and add the rest to the cream cheese mixture along with the sour cream and lemon zest.
- Blend and pour into crust.
- Bake at350 degrees for 60 to 70 minutes, adding a pan of water to the oven to minimize cracking.
- Remove cheesecake from the oven; run a knife gently around the sides of the pan.
- Cool and refrigerate covered overnight.
- Before serving, spread reserved 1/2 cup lemon pie filling over top of cheesecake.
- Serve with fresh berries.