Lemon Cream Cheese Pie

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• 1 1/4 cups gingersnap crumbs
• 1/4 cup butter, melted
• 1/3 cup water
• 1/4 cup sugar
• 3 tablespoons lemon juice
• 1 tablespoon lemon peel, freshly grated
• 1 1/2 teaspoons cornstarch
• 1/3 cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon lemon peel, freshly grated
• 1/2 cup whipping cream

Recipe

• 1 heat oven to 375°f combine cookie crumbs and melted butter in small bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. bake for 5 to 6 minutes or just until set. cool completely.
• 2 combine all glaze ingredients in 1-quart saucepan. cook over medium-low heat, stirring constantly, until mixture is thickened and comes to a boil (4 to 6 minutes). refrigerate while preparing filling.
• 3 combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon peel in medium bowl. beat at medium speed until creamy. beat whipping cream in another medium bowl until stiff peaks form; gently stir into cream cheese mixture. spoon into cooled crust. make deep swirls in cream cheese mixture with back of teaspoon.
• 4 spoon glaze mixture over cream cheese mixture. refrigerate until set (at least 2 hours).
• 5 recipe tip: to make it easier to squeeze juice, heat lemon in microwave oven on high (100% power) for about 20 seconds.