Bigfat Easy Creamy Cheesecake Pie
Indulge in the creamy decadence of the **Bigfat Easy Creamy Cheesecake Pie**, the ultimate hassle-free dessert that’s as simple as it is luxurious. Featuring a silky-smooth cream cheese filling nestled in a pre-made graham cracker crust, this recipe is perfect for beginners and seasoned bakers alike. With just 15 minutes of prep and a short bake time, you’ll have a rich cheesecake pie that’s perfect for any occasion. The delicate tang from sour cream and a hint of vanilla elevate its flavor, while the option to customize with your favorite toppings—like fresh fruit, whipped cream, or a drizzle of chocolate—adds a personal touch. Whether you're hosting a crowd or craving a solo slice of indulgence, this easy cheesecake pie will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 1 pre-made pie crust Graham cracker crust
- 16 ounces Cream cheese
- 0.75 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cups Sour cream
- Optional toppings (e.g., fruit, whipped cream, chocolate syrup)
Instructions
Preheat the oven to 325°F (165°C).
In a large mixing bowl, beat the cream cheese until smooth and creamy. This will take about 2-3 minutes of mixing with a hand mixer or stand mixer on medium speed.
Add the granulated sugar and vanilla extract to the cream cheese. Beat until well combined, scraping down the sides of the bowl as needed.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix, as this can introduce too much air into the batter.
Gently fold in the sour cream with a spatula until fully blended. The batter should be smooth and slightly thick.
Pour the cheesecake batter into the pre-made graham cracker crust, spreading it evenly with a spatula.
Place the pie on a baking sheet and bake in the preheated oven for 40-45 minutes. The center should still be slightly jiggly when you gently shake the pan.
Once baked, turn off the oven and leave the pie inside with the oven door slightly ajar for 30 minutes. This helps prevent cracking as the cheesecake cools gradually.
Remove the cheesecake pie from the oven and let it cool completely at room temperature, about 1-2 hours.
Refrigerate the cheesecake pie for at least 4 hours or overnight to allow it to fully set.
Add your favorite toppings (e.g., fresh fruit, whipped cream, chocolate syrup) just before serving, if desired. Slice and enjoy!
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 177.9 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 503 mg | 39% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
