This Cream Cheese Pie has all the flavor of a cheesecake without the fuss! I like to top it with whatever fruit is in season.
Cream Cheese Pie
Make 1 (9-inch) pie
Ingredients
- 1½ cups graham cracker crumbs
- ¾ cup plus 6 tablespoons granulated sugar, divided
- 3 tablespoons firmly packed light brown sugar
- 5 tablespoons unsalted butter, melted
- 12 ounces cream cheese, softened
- 2 large eggs, room temperature
- 3 teaspoons vanilla extract, divided
- 1 cup sour cream, room temperature
- Whipped Cream Topping (recipe follows)
- Garnish: fresh blueberries, lemon curls, fresh mint
Instructions
- Preheat oven to 350°.
- In a large bowl, stir together crumbs, 3 tablespoons granulated sugar, and brown sugar. Add melted butter, and mix with your hands until well incorporated. Place in a 9-inch pie dish, and using a measuring cup, press into bottom and up sides of plate.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until smooth, about 2 minutes. Add ¾ cup granulated sugar, eggs, and 2 teaspoons vanilla. Pour into prepared crust.
- Bake until sides are set and slightly puffed but center is still slightly jiggly, about 20 minutes. In a medium bowl, whisk together sour cream, remaining 3 tablespoons granulated sugar, and remaining 1 teaspoon vanilla. Spoon mixture on top of pie, smoothing with the back of a spoon. Bake until top looks dry, 6 to 8 minutes more. Let cool completely on a wire rack. Loosely cover with foil and refrigerate for at least 5 hours before serving. Top with Whipped Cream Topping. Garnish with blueberries, lemon curls, and mint, if desired.
Whipped Cream Topping
Makes about 2 cups
Ingredients
- 1 cup cold heavy whipping cream
- ⅓ cup confectioners’ sugar
- ¾ teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at medium speed until medium-soft peaks form.
