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Cream Cheese Pie Recipe

Cream Cheese Pie

iamwinfred
This old fashioned cream cheese pie is a simple yet elegant dessert that tastes like it took hours to make. With a buttery graham cracker crust, a silky baked cream cheese filling, and a lightly sweetened sour cream topping, it strikes the perfect balance between rich and tangy. No water bath, no springform pan, and just a handful of ingredients make this a foolproof recipe for holidays or any day of the week.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

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

Ingredients
  

For the Graham Cracker Crust

  • 1.5 cups graham cracker crumbs about 180g
  • 2 tablespoons granulated sugar 25g
  • 6 tablespoons unsalted butter 85g, melted
  • salt pinch

For the Cream Cheese Filling

  • 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

For the Sour Cream Topping

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 24gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 105mgSodium: 220mgPotassium: 150mgSugar: 18gVitamin A: 15IUCalcium: 8mgIron: 4mg
Keyword cream cheese pie, easy cheesecake pie, holiday dessert, no water bath cheesecake, sour cream topping
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