1 (8 ounce) package cream cheese, softened
1 tbsp white sugar
1 cup shredded mozzarella cheese
2 eggs, beaten
2 tablespoons dried lemon pepper
3 teaspoons Worcestershire sauce
1 1/4 cups shredded Swiss cheese
Preheat oven to 325 degrees F (165 degrees C). Clean and grease a 9-inch pie pan.
In a large bowl, cream together cream cheese, sugar, mozzarella cheese, eggs, lemon pepper, Worcestershire sauce and Swiss cheese until smooth; beaten thoroughly. Stir in salt. Spoon filling into crust.
Bake covered in preheated oven for 75 minutes, or until bubbly.
While crust is baking, mix cream cheese variety set aside. Cream together cream cheese, white sugar, mozzarella cheese, vinegar, remaining cheese, Worcestershire sauce and Swiss cheese. Spread mixture into baked pie, covering edges of pie. Make small depression in crust to secure (optional).
Bake uncovered for 20 to 25 minutes in the preheated oven, or until filling is bubbly. Cool before using for brushing. (For a simpler syrup, use a bittersweet, non-alcoholic liqueur.) Serve chilled, or refrigerate.
It was too cheesy and bland. I LOST 20 lbs., and wanted more protein in my diet. :(
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