Ingredients

The following ingredients have 8 Servings
  • 1 2/3 cup Graham Cracker Crumbs (12 Whole Crackers)
  • 1/4 cup Granulated Sugar
  • 1/2 cup Butter, Melted
  • 1 1/4 cup Granulated Sugar
  • 1/2 cup All-Purpose Flour
  • 1 3/4 cup Milk (Preferably Whole)
  • 1 cup Lemon Juice, Freshly Squeezed
  • 4 whole Egg Yolks
  • 1 pinch Salt
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Butter
  • 16 ounces Cream Cheese, Room Temperature

Instruction

  • Preheat oven to 375 degrees.
  • In a large bowl add graham cracker crumbs, and 1/4 cup sugar, mix until well combined. Drizzle in melted butter, and mix well.
  • Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes, or until light brown, cool completely.
  • In a large saucepan whisk together 1 1/4 cups granulated sugar, and flour, until well combined. Slowly stir in milk to prevent lumps, and then stir in lemon juice. Bring to a simmer over medium heat, stirring constantly.
  • Cook until thickened, and stir lines stay in pudding mixture. Remove from heat.
  • Whisk together egg yolks, and add 1/4 cup at a time hot lemon pudding mixture while whisking. Add additional pudding until about 1 1/2 cups hot pudding mixture has been added.
  • Add egg yolk mixture back into lemon pudding, and stir until well combined. Return to a simmer. Cook an additional 3-4 minutes while stirring to prevent pudding from sticking to the bottom of the pan.
  • Remove from heat. Add salt, vanilla and 1 tablespoon butter, stir until well combined. Set aside.
  • Beat cream cheese until smooth and creamy. Scrape sides of bowl frequently as needed.
  • Add warm pudding mixture to cream cheese and stir until well combined.
  • Pour Lemon Pudding Cheesecake mixture into graham cracker crust.
  • Refrigerate until cold or overnight.
  • Cover with whip cream. Garnish with Lemon Zest if desired.