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
  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cream-cheese-pie/