Lemon Cream Cheese Pie

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

1. Heat oven to 375u0b0F 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.

ingredients, gingersnap crumbs, butter, ingredients, water, sugar, lemon juice, lemon peel, cornstarch, filling ingredients, sugar, cream cheese, lemon peel, whipping cream

Taken from www.food.com/recipe/lemon-cream-cheese-pie-359674 (may not work)