Nancy’S Cheese Pie

• Deep Dish Graham Cracker Crust
• 8 ounces, weight Cream Cheese, Room Temperature
• 1/2 cups Sugar
• 1 teaspoon Pure Vanilla Or Almond Extract
• 1/2 teaspoons Lemon Peel, Finely Shredded, If Desired
• 1 whole Egg
• 4 ounces, fluid Whipping Cream, Very Cold
• 1/2 cups Sugar-For Optional Topping
• 8 ounces, weight Sour Cream-For Optional Topping
• 1/2 teaspoons Vanilla-For Optional Topping

1. Make or buy a deep dish graham cracker crust.
2. For pie filling, in a large mixing bowl beat the cream cheese, sugar, vanilla (or almond extract), and lemon peel, if desired, with an electric mixer until combined. Add egg and mix well.
3. In a small bowl, beat very cold whipping cream until it holds a soft peak. Soft peak should fold over when the beaters are lifted.
4. Fold everything together gently until blended. Pour into the graham cracker crust.
5. Bake for 35-40 minutes until light golden brown. Cool cheese pie and chill until set.
6. Now you can mix topping ingredients together in a small bowl. Spread Topping onto Cheese Pie. Cover and chill at least 4 hours before serving.
7. OTHER OPTIONS FOR TOPPINGS: Reese's Peanut Butter Cups, Snickers, or Heath Bars chopped; Fresh Berries, Sliced Peaches, Mocha Powder

graham cracker crust, weight cream cheese, sugar, vanilla, lemon, egg, cream, sugar, vanillafor

Taken from tastykitchen.com/recipes/desserts/nancye28099s-cheese-pie/ (may not work)