Cream cheese pie is one of those old fashioned desserts that tastes like it took hours, but really only asks for a handful of ingredients and about ten minutes of mixing.
This version has a buttery graham cracker crust, a smooth baked cream cheese filling, and a lightly sweetened sour cream topping that sets it apart from a plain cheesecake.
It is the pie my family requests every holiday, and once you taste that first creamy bite, you will understand why.
Unlike a full cheesecake, there is no water bath to fuss over and no springform pan to track down.
You just mix, pour, bake, and let the fridge do the rest of the work.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 4 hours 50 minutes (includes chilling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Cream Cheese Pie Recipe
This pie comes together with basic pantry staples and a block of cream cheese.
You do not need a springform pan, a water bath, or any special cheesecake know how.
The texture lands somewhere between a custard and a cheesecake, silky and light rather than dense.
It is the kind of dessert that looks impressive on a holiday table but is genuinely simple enough for a weeknight craving.
This pairs beautifully with my graham cracker crust recipe if you want to make the base completely from scratch ahead of time.
- Comes together with just one bowl for the filling and one for the topping
- No water bath and no fussy temperature monitoring required
- Tastes rich and tangy without being overly sweet
- Perfect make ahead dessert since it needs to chill anyway
- Easy to dress up with fruit toppings for any season or holiday
Ingredients
You only need a short list of ingredients for the crust, the cream cheese filling, and the sour cream topping.
Full measurements are in the recipe card below.
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
- Pinch of salt
- Full fat cream cheese, softened
- Large eggs
- Pure vanilla extract
- Sour cream
- Fresh lemon juice, optional
You might also enjoy: Strawberry Cream Cheese Pie
Kitchen Equipment Needed
Nothing fancy is required for this recipe, just a few basic tools you likely already have in your kitchen.
- 9 inch pie plate
- Hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
The same basic setup works for Cheesecake Pie too, since the two desserts share a similar method.
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this pie more times than I can count.
They genuinely make the process smoother and the results more consistent.
1. Full Fat Block Cream Cheese
Full fat block style cream cheese gives you the richest, smoothest filling.
Skip the spreadable tub kind, since it has extra air and water whipped in that can throw off the texture of your filling.
2. Glass 9 Inch Pie Plate
A sturdy glass pie plate heats evenly and lets you check the bottom crust without lifting the whole pie out of the oven.
It also goes straight from oven to fridge without any issue.
3. Hand Mixer
A good hand mixer whips the cream cheese filling completely smooth in under two minutes, which is the real secret to avoiding lumps in a baked cream cheese pie.
It is also far easier to clean than a full stand mixer for a small batch like this.
4. Offset Spatula
An offset spatula makes spreading the sour cream topping over the warm filling so much easier, since it glides without dragging the surface underneath.
It also helps you get clean, even slices once the pie has chilled.
Step-by-Step Instructions: How to Make Cream Cheese Pie
1. Make the graham cracker crust
- Preheat your oven to 350 degrees Fahrenheit and set a rack in the center position.
- In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and a pinch of salt until evenly combined.
- Pour in the melted butter and stir with a fork until every crumb looks moist, similar to wet sand.
- Tip the mixture into a 9 inch pie plate and press it firmly across the bottom and up the sides using the back of a measuring cup or your fingers.
- Bake the crust for 8 to 10 minutes, until it looks set and lightly golden at the edges.
- Remove the crust from the oven and let it cool on the counter while you prepare the filling. Leave the oven on.
2. Make the cream cheese filling
- In a large mixing bowl, beat the softened cream cheese on medium speed for about 1 to 2 minutes, until completely smooth with no lumps.
- Add the granulated sugar and continue beating until fully incorporated, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, beating on low speed just until each one is combined before adding the next. Overbeating at this stage can add too much air, which sometimes causes cracking.
- Mix in the vanilla extract until the filling is silky and pourable.
3. Bake the filling
- Pour the cream cheese filling into the cooled graham cracker crust and spread it into an even layer with a spatula.
- Bake for 15 to 20 minutes, until the edges look set and the center still has a slight jiggle when you gently shake the pan.
- Remove the pie from the oven and let it rest on the counter for about 5 minutes. Keep the oven on for the next step.
4. Make and add the sour cream topping
- While the pie rests, whisk together the sour cream, a small amount of sugar, and a splash of vanilla in a small bowl until smooth.
- If you like a little brightness, stir in a teaspoon of fresh lemon juice.
- Spread the topping gently over the warm cream cheese filling using an offset spatula, working from the center outward so you do not disturb the layer underneath.
5. Finish baking and chill
- Return the pie to the oven and bake for another 8 to 10 minutes, just until the topping is set but not browned.
- Cool the pie on a wire rack at room temperature for about 30 minutes.
- Transfer the pie to the refrigerator and chill, uncovered at first, for at least 4 hours or overnight so it fully sets.
- Slice with a sharp knife, wiping the blade clean between cuts for the neatest slices, and serve cold.
Read Also: No Bake Cheesecake Recipe
Tips for The Best Cream Cheese Pie
A few small details make the difference between an average pie and a truly great one.
Keep these tips in mind as you work through the recipe.
- Always start with fully softened cream cheese to avoid lumps in the filling
- Beat the eggs in on low speed to prevent excess air, which can cause cracks
- Do not overbake, since the center should still jiggle slightly when you pull it from the oven
- Let the pie cool gradually on the counter before chilling to prevent condensation on top
- Chill the pie fully before slicing so the filling has time to set properly
Serving Suggestions
This pie is rich enough to stand on its own, but a few simple additions make it feel extra special.
A dollop of fresh whipped cream and a handful of berries on top never disappoints, and a warm cup of coffee alongside balances out the sweetness perfectly.
For a fruitier finish, spoon some Strawberry Sauce over each slice right before serving.
Fresh cranberry sauce is another lovely option if you are serving this pie during the holidays, since the tartness plays so well against the rich filling.
Another favorite: Fresh Cranberry Sauce
- Fresh berries or a spoonful of fruit sauce
- Lightly sweetened whipped cream
- A dusting of cinnamon or nutmeg on top
- Hot coffee or espresso on the side
- A drizzle of caramel for a richer finish
Variations of Cream Cheese Pie
Once you have the base recipe down, it is easy to switch things up depending on the season or what you have on hand.
- Swap the graham cracker crust for an Oreo cookie crust for a chocolatey twist
- Top with a layer of cherry or blueberry pie filling once the pie has chilled
- Add lemon zest to the filling for a brighter, citrusy version, similar to my Lemon Cheesecake
- Stir a tablespoon of cocoa powder into the filling for a subtle chocolate version
- Fold in mini chocolate chips for extra texture in every bite
Storage and Reheating
Cream cheese pie is a chilled dessert through and through, so no reheating is needed here.
Proper storage just means keeping it cold and well covered.
- Store covered in the refrigerator for up to 5 days
- Cover loosely with plastic wrap or foil once fully chilled to avoid a skin forming on top
- Freeze individual slices wrapped tightly for up to 2 months
- Thaw frozen slices overnight in the refrigerator before serving
- Always serve this pie cold, straight from the fridge
For another make ahead dessert that stores just as well, try my Key Lime Cheesecake.
Nutritional Facts
Nutritional values are approximate and will vary depending on the exact brands and ingredients you use.
- Calories: 320 per slice
- Total Fat: 23g
- Saturated Fat: 13g
- Cholesterol: 105mg
- Sodium: 220mg
- Total Carbohydrates: 24g
- Sugars: 18g
- Protein: 6g
Health Benefits of Key Ingredients
While cream cheese pie is very much a treat, a few of the ingredients do offer some nutritional upside worth mentioning.
Eggs bring a good amount of protein and important vitamins to the filling, and dairy ingredients like cream cheese and sour cream contribute calcium.
- Eggs supply protein along with vitamins A, D, and B12
- Cream cheese and sour cream provide calcium for bone health
- Graham crackers add a small amount of whole grains from the wheat flour
- Vanilla extract contains trace antioxidants
- Lemon juice, if used, adds a bit of vitamin C
FAQs About Cream Cheese Pie
1. What is the difference between cream cheese pie and cheesecake?
Cream cheese pie is baked in a pie plate rather than a springform pan, and it typically uses fewer eggs than a traditional cheesecake.
The result is a lighter, silkier, more custard like texture compared to the dense, rich texture of classic cheesecake.
2. Why did my cream cheese pie crack on top?
Cracking usually happens from overbaking or overbeating the eggs into the batter, which adds too much air.
Bake just until the center is slightly jiggly and mix the eggs in on low speed to help prevent this.
3. Can I make this pie ahead of time?
Yes, this pie actually needs several hours to chill before serving, which makes it a great make ahead dessert.
You can prepare it up to two days in advance and keep it covered in the refrigerator until you are ready to serve.
4. Can I use a store bought graham cracker crust?
Absolutely, a store bought crust works fine if you are short on time.
Just keep in mind that a homemade crust tends to hold together a bit better and has a fresher flavor.
5. Can I freeze cream cheese pie?
Yes, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.
Thaw the slices overnight in the refrigerator before serving for the best texture.
Cream Cheese Pie
Ingredients
- 1.5 cups graham cracker crumbs about 180g
- 2 tablespoons granulated sugar 25g
- 6 tablespoons unsalted butter 85g, melted
- salt pinch
- 16 ounces cream cheese 454g, full fat block style, softened
- 0.75 cup granulated sugar 150g
- 2 large eggs
- 1 teaspoon pure vanilla extract 5ml
- 1 cup sour cream about 240g, full fat
- 2 tablespoons granulated sugar 25g
- 0.5 teaspoon pure vanilla extract 2.5ml
- 1 teaspoon fresh lemon juice optional, for brightness
Equipment
- 9-inch pie plate Glass recommended for even heating and easy crust monitoring
- Hand mixer Or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Offset spatula Recommended for spreading topping and clean slicing
Method
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter until mixture resembles wet sand.
- Press the crust mixture firmly into a 9-inch pie plate, covering the bottom and up the sides. Bake for 8-10 minutes until set and lightly golden. Cool on a wire rack while preparing the filling. Keep the oven on.
- In a large bowl, beat the softened cream cheese with a hand mixer on medium speed for 1-2 minutes until smooth and lump-free. Add sugar and beat until incorporated, scraping down the bowl as needed.
- Add eggs one at a time, beating on low speed just until each is combined. Do not overmix. Stir in vanilla extract until the filling is silky and pourable.
- Pour the filling into the cooled crust and spread evenly. Bake for 15-20 minutes until the edges are set and the center has a slight jiggle. Remove from oven and let rest for 5 minutes.
- While the pie rests, whisk together sour cream, sugar, vanilla, and lemon juice (if using) in a small bowl. Gently spread the topping over the warm filling using an offset spatula, working from the center outward.
- Return the pie to the oven and bake for 8-10 minutes more, just until the topping is set but not browned. Cool on a wire rack for 30 minutes, then refrigerate uncovered for at least 4 hours or overnight to fully set.
- Slice and serve cold. For clean slices, use a sharp knife and wipe the blade between cuts. Garnish with fresh berries or whipped cream if desired.
Nutrition
Notes
- Always start with fully softened cream cheese to avoid lumps in the filling. Leave it at room temperature for at least 1-2 hours before starting.
- Beat the eggs in on low speed to prevent excess air, which can cause cracks on the surface of the pie.
- Do not overbake the filling; the center should still jiggle slightly when you pull it from the oven. It will continue to set as it cools.
- Let the pie cool gradually on the counter before chilling to prevent condensation from forming on the topping.
- Chill the pie fully (at least 4 hours) before slicing so the filling has time to set properly and yield clean slices.
- Swap the graham cracker crust for an Oreo cookie crust for a chocolatey twist. Use 1.5 cups of Oreo crumbs and 6 tablespoons of melted butter.
- Add 1 tablespoon of lemon zest to the filling for a brighter, citrusy version.
- Store covered in the refrigerator for up to 5 days. Cover loosely with plastic wrap or foil once fully chilled to avoid a skin forming on top.
- Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
- Serve with fresh berries, a dollop of whipped cream, or a drizzle of caramel sauce for an extra special finish.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Cream cheese pie is proof that a dessert does not need a long ingredient list to taste like something special.
It is creamy, a little tangy, and always disappears fast whenever I bring it to a gathering.
Give this recipe a try and let me know how it turns out for you in the comments below.
I would love to see your version too, so feel free to share a photo with me.
Recommended:
- Lemon Cheesecake Bars
- Cherry Cream Cheese Pie
- Chocolate Cream Cheese Pie
- Strawberry Cheesecake
- Red Velvet Cheesecake
