Cheesecake Pie
Indulge in the creamy decadence of Cheesecake Pie, a delightful fusion of a classic cheesecake and a comforting pie. Featuring a buttery graham cracker crust and a luscious cream cheese filling infused with vanilla and a hint of lemon, this dessert is the perfect balance of richness and freshness. With just 20 minutes of prep time and a golden-baked finish, this recipe is as approachable as it is impressive. Serve it chilled for a smooth, melt-in-your-mouth experience, and elevate each slice with a garnish of whipped cream or fresh berries for a stunning presentation. Ideal for holiday gatherings, dinner parties, or an indulgent treat, this Cheesecake Pie recipe is your gateway to dessert perfection.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar
- 450 grams Cream cheese, softened
- 100 grams Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 2 pieces Large eggs
- 120 grams Sour cream
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 175°C (350°F).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until the crumbs are evenly coated and the mixture has the consistency of wet sand.
Press the graham cracker mixture evenly into the bottom and sides of a 9-inch (23 cm) pie dish to form the crust. Use the bottom of a glass or measuring cup to press it firmly.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely while you prepare the filling.
In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese until smooth and creamy.
Add the granulated sugar (for the filling) and beat until fully incorporated.
Mix in the vanilla extract, sour cream, and lemon juice until well combined.
Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix to prevent air bubbles from forming.
Pour the cheesecake filling into the cooled crust, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly. The pie will continue to firm up as it cools.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Once cooled, cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve chilled and garnish with whipped cream, fresh berries, or your favorite topping if desired. Enjoy!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 22.9 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 114 mg | 2% | |
*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.
