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Lemon Lovers Luscious Cheesecake Pie

Alexis Bonavitacola

"Fabulous creamy lemon cheesecake pie! A little lemon curd and whipped topping make this a lemon lover's delight."
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5 h 25 m servings 569 cals
Serving size has been adjusted!
Original recipe yields 8 servings (1 9-inch pie)


  • Calories:
  • 569 kcal
  • 28%
  • Fat:
  • 36.1 g
  • 56%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
  3. Spoon the mixture into the graham cracker crust.
  4. Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
  5. Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
  6. Spread the lemon curd evenly over the top of the cheesecake filling.
  7. Spread the whipped topping over the lemon curd.
  8. Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 5
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Such an easy recipe and we love lemon curd in or on anything - that is the British in me. Do have a few changes that I feel are an improvement and that is to not use lemon extract - the lemon...

Love the recipe... very simple n easy

We really enjoyed this recipe -- my daughter and I made this together. We used a springform pan, and it worked just fine, although we had to cook longer than 35min. We also made our own homema...

Very good, but hubs wasn't so sure about the lemon flavor of this. I liked it, but even I, a lemon obsessed person, thought it was too much. Maybe just the cheesecake without the lemon curd on...

It turned out well but if you use a larger bunt pan (mine is about 12", I think) you will want to double or even triple the cheesecake part of the recipe. I made my own crust with gluten-free g...