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Easy Cheesecake Pie Recipe

Easy Cheesecake Pie

iamwinfred
A rich, creamy cheesecake filling baked in a buttery graham cracker crust. No water bath, no springform pan, and no complicated techniques — just a silky, crowd-pleasing dessert that comes together in minutes.
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Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours
Servings 8 slices
Calories 385 kcal

Equipment

  • 9-inch pie plate
  • Electric hand mixer
  • Large mixing bowl
  • Rubber spatula
  • Offset spatula
  • Wire cooling rack
  • Sheet pan

Notes

  • Room temperature matters: Cold cream cheese causes lumps. Set it out at least 30 to 45 minutes before mixing.
  • Do not over-mix after adding eggs: This is the top cause of cracking. Mix only until each egg is incorporated.
  • Chill overnight for best results: The pie is good after 4 hours but significantly better after 8 to 12 hours in the fridge.
  • Crack on top? Cover it with fresh fruit, whipped cream, or a fruit compote. It will still taste incredible.
  • Toppings: Fresh strawberries, blueberry compote, cherry pie filling, lemon curd, caramel sauce, or whipped cream all work beautifully.
  • Store covered in the fridge for up to 5 days, or freeze (well-wrapped) for up to 2 months.

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 32gProtein: 6gFat: 26gSaturated Fat: 14gCholesterol: 110mgSodium: 310mgFiber: 0.5gSugar: 23gCalcium: 80mgIron: 1mg
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