Say hello to our newest Happy Morsel!

My mom has made this delicious pie ever since I can remember. It is similar to cheesecake, without all the hassle. I realized her cream cheese pie recipe was better and easier to make after I painstakingly made a cheesecake from scratch.

Much like a cheesecake, this pie starts with a simple, buttery graham cracker crust. I use brown sugar because I prefer the deeper notes that it provides, but granulated sugar will work as well.

Whipping the cream cheese filling with granulated and brown sugars for balanced sweetness make it the star of the show. Mom’s original recipe only included granulated sugar, so you can easily use that too. Of course, a healthy splash of vanilla, which I always measure with my heart, and zippy lemon juice and zest round out this cream cheese pie.

The sour cream topping provides the final flourish for this dessert. The contrast between the rich filling, the buttery crust, and the smooth, slightly tart sour cream topping creates a complex and irresistible cheesecake experience with the simplicity of a pie.

I hope you will give this all-time favorite a try. Who knows, my blueberry lemon cheesecake bar version of this recipe might find its way into a future Happy Morsels post! For more Happy Morsels go here.

Happy Baking!

For this recipe you will need:

Crust Ingredients:

Filling Ingredients:

Topping Ingredients:

Method

For the Crust

Preheat Oven: Preheat your oven to 350°F.

Combine Ingredients: In a medium bowl combine the graham cracker crumbs, brown sugar, and melted butter.

Press into Pan: Transfer the crumb mixture to a 9-inch pie pan. Use the bottom of a measuring cup or glass to firmly press the mixture across the bottom and evenly up the sides of the pan.

Initial Bake: Bake the crust for 10 minutes until it appears just set.

For the Filling

Cream Cheese Base: Using an electric or hand held mixer, beat the cream cheese in a bowl until it is smooth.

Add Sugars: Add the granulated sugar and brown sugar to the cream cheese, mixing until both sugars are fully incorporated.

Incorporate Eggs: Add the room temperature eggs one at a time, ensuring you beat the mixture well after each addition.

Zest: Stir in the vanilla, lemon juice and zest until fully incorporated.

Assembly and Bake: Pour the finished filling evenly into the cooled graham cracker crust. Bake for 45-55 minutes. It may have a slight jiggle but should be set. You can test by inserting a knife, that should come out clean. Do not worry about the small crack, it will be hidden under the topping.

For the Topping

Prepare Topping: In a small bowl, combine the sour cream, sugars and vanilla until completely incorporated.

Add Topping: Carefully spread the sour cream mixture over the top of the baked pie.

Final Bake: Bake for an additional 5 minutes, or until the topping is set.

Cream Cheese Pie

Print Recipe

5 from 1 review

This creamy, classic “cheesecake” is easier to make than the real thing. It features a buttery graham cracker crust, a rich cream cheese filling and a smooth, slightly tart sour cream topping. I hope you will enjoy this recipe as much as my family has.

• Author: galreinventing@gmail.com
• Prep Time: 10-15 minutes
• Cook Time: 55-70 minutes
• Total Time: 65-85 minutes
• Yield: 8 pieces
• Category: Dessert
• Method: Baking

Ingredients

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs (about 11 sheets)
• 1/4 cup packed brown sugar
• 6 tbsp melted butter

Cream Cheese Filling

• 12 oz cream cheese (light works just as well)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 room temperature eggs
• 2 tsp vanilla bean paste (vanilla extract will work as well)
• 1/2 tbsp of lemon juice
• 1 tbsp lemon zest (optional)

Topping

• 1 cup sour cream
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla bean paste (vanilla extract will work as well)

Instructions

For the crust:

• Preheat oven to 350°F.
• Combine graham cracker crumbs, brown sugar and melted butter.
• Press the crumb mixture in the bottom and up the sides of a 9-inch pie pan using the bottom of a measuring cup or glass.
• Bake for 10 minutes until just set.
• Cool completely before adding filling.

For the filling:

• Beat cream cheese until smooth.
• Add granulated sugar and brown sugar, mix until incorporated.
• Add room temperature eggs, one at a time, beat well after each addition.
• Add vanilla, lemon juice and zest. Stir to incorporate.
• Pour into cooled graham cracker shell.
• Bake for 45-55 minutes or until an inserted knife comes out clean. The pie may still have a slight jiggle but should be set.

For the topping:

• Combine sour cream, brown sugar, granulated sugar and vanilla until well incorporated.
• Add to top of cheese pie.
• Bake for an additional 5 minutes or until set.

Notes

If you would like to save a step, you can purchase a premade graham cracker crust. I have often done this in a pinch and the results are just as scrumptious.