Lemony Goodness

This one is dedicated to the Perry and Kristen Ridge family. I went over for dinner last Sunday and took this dessert and it made everyone of our taste buds jump for joy! Don't forget to try this one out, sooner rather than later =)

Lemon Cream Cheese Pie
Crust
1 1/4 cups gingersnap cookie crumbs
1/4 cup butter, melted

Filling
1/3 cup sugar
8 ounce package cream cheese, softened
1 Tablespoon freshly grated lemon peel
1/2 cup Heavy Whipping Cream

Glaze
1/3 cup water
1/4 cup sugar
3 Tablespoons lemon juice
1 Tablespoon freshly grated lemon peel
1 1/2 teaspoons cornstarch

Heat oven to 375. 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.

Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until mixture is thickened and come to a boil (4 to 6 minutes). refrigerate while preparing filling.

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.

Spoon glaze mixture over cream cheese mixture. Refrigerate until set (at least 2 hours).