Cream Cheese Pie
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.
- 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.