Easy Cheesecake Pie
Creamy, dreamy, and irresistibly simple, this Easy Cheesecake Pie is the perfect dessert for any occasion! Built on a buttery graham cracker crust that comes together in minutes, this recipe features a velvety smooth cream cheese filling infused with vanilla and a touch of tangy sour cream for a delightful balance of flavors. With just 15 minutes of prep and no complicated steps, this cheesecake pie is ideal for both beginners and experienced bakers looking for a quick-to-make treat. Bake until perfectly set with a luscious, slightly jiggly center, then chill it to achieve the ultimate creamy texture. Serve it plain or dress it up with fresh fruit, whipped cream, or a drizzle of chocolate sauce. Whether you're hosting a dinner party or satisfying a sweet craving, this cheesecake pie is guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for the crust)
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar (for the filling)
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 0.5 cup Sour cream
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until evenly moistened.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the bottom of a measuring cup to press it evenly.
Bake the crust in the preheated oven for 8 minutes. Remove and let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add 3/4 cup of granulated sugar and vanilla extract to the cream cheese. Continue beating until fully incorporated.
Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next. Scrape down the sides of the bowl as needed.
Add the sour cream and mix until smooth and creamy.
Pour the cream cheese filling into the prepared crust, spreading it evenly.
Bake the cheesecake pie in the preheated oven for 30-35 minutes, or until the center is set and slightly jiggles when the dish is gently shaken.
Remove from the oven and allow the pie to cool to room temperature. Then refrigerate for at least 4 hours or overnight for the best texture.
Slice and serve chilled. Optionally, top with fresh fruit, whipped cream, or chocolate sauce.
Nutrition Facts
Calories |
4156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.9 g | 358% | |
| Saturated Fat | 162.1 g | 810% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 378.4 g | 138% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 271.3 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 773 mg | 59% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 893 mg | 19% | |
*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.
