Description
This Easy Cheesecake Pie combines a buttery graham cracker crust with a creamy, smooth cream cheese filling, baked to perfection and chilled for a luscious dessert. Perfect for gatherings, it can be topped with raspberry sauce, fresh raspberries, and whipped cream for an extra special touch.
Ingredients
Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 6 Tablespoons (85g) unsalted butter, melted
Filling
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 2 large eggs, at room temperature
Optional Toppings
- Raspberry dessert sauce
- Fresh raspberries
- Whipped cream
Instructions
- Preheat the oven: Set your oven to 350°F (177°C) to get it ready for baking the crust.
- Make the crust: If starting with full graham crackers, crush them into fine crumbs using a food processor or blender. In a medium bowl, mix the graham cracker crumbs with granulated sugar. Pour in melted butter and stir until the mixture is thick and sandy with no large chunks. Press the crumbs evenly into the bottom and up the sides of an ungreased 9-inch pie dish using your hand or a flat-bottomed measuring cup, but avoid packing it too tightly as that makes the crust hard. Smooth the edges by running a spoon around the corner where bottom meets sides.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes. This will set the crust and help it hold the filling better.
- Prepare the filling: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese and granulated sugar on medium-high speed until smooth and creamy, about 3 minutes. Scrape down the bowl sides and bottom as needed. Add sour cream, vanilla extract, and lemon juice, beating until fully combined and very smooth. Scrape again to remove lumps. On medium speed, add eggs one at a time, mixing until just incorporated after each. After the second egg, stop the mixer and whisk by hand until any large lumps are smoothed out. Small lumps are acceptable.
- Lower oven temperature: Reduce the oven heat to 325°F (163°C).
- Assemble and bake the pie: Spread the cheesecake filling evenly into the warm crust. Bake for 35 minutes or until the center is almost set. Begin checking at 25 minutes, and if the top or edges brown too quickly, tent with aluminum foil for the final 10 minutes of baking.
- Cool the pie: Remove the pie from the oven and set it on a wire rack to cool at room temperature for 1 hour.
- Refrigerate: Transfer the pie to the refrigerator and chill for at least 2 hours and up to 2 days for best texture. Cover it if chilling longer than a few hours.
- Add optional toppings: Just before serving or a few hours prior, garnish the pie with raspberry sauce, fresh raspberries, and whipped cream as desired. Use a squeeze bottle for sauce and piping bag with Wilton 1M tip for whipped cream designs. For cleaner slices, wipe a sharp knife between pieces.
- Store leftovers: Cover leftover pie tightly and refrigerate for up to 5 days to preserve freshness.
Notes
- Use room temperature ingredients for a smooth, lump-free filling.
- Do not overmix eggs into the batter to avoid cracks during baking.
- Tenting with foil prevents over-browning of the top and edges during baking.
- Allow the pie to chill thoroughly for best texture and flavor.
- First slice may not be neat – slicing improves after the initial piece is removed.
- Optional toppings add flavor and enhance presentation but can be omitted for a simpler pie.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
