Lemon Lovers Luscious Cheesecake Pie

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 5 mins In a large bowl, using an electric mixer, beat the softened cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract until the mixture is light, fluffy, and completely smooth. Be sure to scrape down the sides of the bowl to ensure everything is evenly incorporated. (5 minutes)

Recipe View 2 mins Carefully spoon the cheesecake mixture into the prepared graham cracker crust, spreading it evenly to the edges. (2 minutes)

Recipe View 35 mins Bake the pie in the preheated oven until the filling is set around the edges but still has a slight jiggle in the center. This usually takes about 30-35 minutes. To check for doneness, gently shake the pie; it should move slightly as one mass. (35 minutes)

Recipe View 1 hrs Remove the pie from the oven and let it stand at room temperature to cool completely. This will prevent cracking. (1 hour)

Recipe View 4 hrs Once cooled, cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to chill thoroughly and the flavors to meld. (4 hours)

Recipe View 3 mins Once chilled, evenly spread the prepared lemon curd over the top of the cheesecake filling, creating a vibrant layer. (3 minutes)

Recipe View 5 mins Gently spread the thawed whipped topping over the lemon curd, creating a soft and airy finish. You can use a piping bag for a more decorative touch, if desired. (5 minutes)

Recipe View 1 mins Sprinkle the remaining 1/2 teaspoon of finely grated lemon zest over the top of the whipped topping for a final burst of citrusy aroma and visual appeal. (1 minute)

Recipe View 30 mins Refrigerate the pie for at least 30 minutes to allow the whipped topping to set slightly before serving. Refrigerate any leftovers promptly.