Cheesecake Pie
This cheesecake pie is a faster and easier way to make homemade cheesecake without all the fuss! There’s no water bath or special equipment needed to make this 7-ingredient dessert.
This cheesecake pie is my new go-to recipe when I want to prepare a traditional cheesecake, but don’t have the time or desire to jump through all the hoops necessary to make it correctly.
The name of this easy recipe says it all. A buttery graham cracker crust is filled with a rich and creamy cheesecake filling, but by making the cheesecake in a pie dish we’re able to reduce the bake time by half.
Even better, there’s no water bath required and the cheesecake only needs to chill for about 3 hours in the fridge rather than 5 or 6. Overall, the process is simpler and more streamlined without affecting the taste or texture. I call that a baking win!
Ingredient Notes & Substitutions
Cream Cheese
Choose full-fat cream cheese to create the richest, creamiest filling. Skip anything labeled as “light” and only use cream cheese wrapped in foil. The kind sold in tubs typically has ingredients added to thin it out and makes for a watery filling.
Graham Crackers
You will need 11 to 12 full sheets to get 1 ½ cups of crushed graham cracker crumbs. You can crush them yourself using a food processor or a zip-top bag and a rolling pin. If you want to make this recipe even easier though, you can buy crushed graham cracker crumbs (I prefer to use either Keebler or Kellogg’s). If you’re outside the US, digestive biscuits are a great alternative to graham crackers.
Sour Cream
Believe it or not, this is just as essential to making a creamy cheesecake filling as the cream cheese itself! The sour cream breaks up the thick cream cheese to create a velvety smooth texture. It also adds a tangy flavor and prevents the cheesecake from being too heavy. If you’re out of sour cream, you can swap it with plain Greek yogurt.
How To Make The Perfect Graham Cracker Crust
The crust is a simple combination of graham cracker crumbs, melted butter, and sugar. Once you mix it all together, the mixture will resemble wet sand.
I prefer to use the bottom of a measuring cup to help firmly pack it into my pie dish. You will also need to pre-bake the crust for about 10 minutes, so that it can hold up to the cream cheese filling.
If you’ve never made one before, be sure to check out my detailed post on how to make a graham cracker crust.
Tips for Making the Creamiest Cheesecake Filling
- Use room temperature ingredients. The cream cheese, sour cream, and eggs should all be brought to room temperature before starting this recipe. This helps them blend together seamlessly for a lump-free filling. (If you’re in a rush, you can place the eggs in a bowl of warm tap water for 5 to 10 minutes. I also have a tutorial on how to soften cream cheese quickly.)
- Scrape down the sides of the mixing bowl — often! You’re working with thick, sticky dairy products that love to cling to the sides of your mixing bowl. Make sure to stop and use a rubber spatula to scrape down the sides of the bowl as needed to ensure that everything is incorporated evenly into the filling.
- Gently mix in the eggs. If you overmix the filling once the eggs have been added, you’ll wind up beating too much air into the mixture. All of that air can cause your cheesecake to puff up in the oven and sink and even lead to cracks on top. You only need to mix in the eggs on low speed until they’re just combined.
- Avoid over-baking it. Since this recipe is made in a pie dish rather than a springform pan, you’ll be working with about half the amount of filling as a regular cheesecake. Less filling means less time in the oven. Pull the cheesecake out of the oven when the center looks almost set, but has a slight jiggle to it when you move the pan.
Can I Use A Different Kind Of Crust?
Yes, you’re welcome to customize your cheesecake by using a different crust!
You could try it with an Oreo crust, or make a Nilla Wafer crust like the one I used in my banana pudding cheesecake. The gingersnap crust from my pumpkin cheesecake bars would also be delicious too!
I don’t recommend using store-bought graham cracker crusts that you can buy in a disposable pie pan. They’re way too crumbly and won’t hold up well.
Can I Double This Recipe?
To double this recipe, you’d need to use a much larger pan and a water bath would be needed to properly cook the filling. If you prefer a larger cheesecake, I suggest making my classic cheesecake recipe instead.
Topping Ideas
I truly think this cheesecake pie is perfect as is, but you’re welcome to add your favorite toppings to it! Here are a few of my ones to use:
- Fresh berries (strawberries, raspberries, blueberries, etc.)
- Chocolate curls or shavings
- Whipped cream (or stabilized whipped cream if you need something that will hold up longer)
- Lemon curd, blueberry sauce, or strawberry sauce
- Dulce de leche or salted caramel sauce
P.S. Don’t forget to leave a comment if you try this recipe! I’d love to know what toppings you used, and what you thought of the filling. Happy Baking!
Cheesecake Pie Recipe
Ingredients
Graham Cracker Crust
- 1 ½ cups crushed graham cracker crumbs (180 grams)
- ⅓ cup granulated sugar (65 grams)
- 6 tablespoons unsalted butter melted (85 grams)
Cheesecake Filling
- 16 ounces brick-style cream cheese softened (452 grams; 2 blocks)
- ½ cup sour cream (120 grams; may substitute with plain Greek yogurt)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
Instructions
- To make the graham cracker crust: Preheat the oven to 325°F (163°C).
- Combine the crushed graham cracker crumbs and granulated sugar in a large mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.1 ½ cups crushed graham cracker crumbs,⅓ cup granulated sugar,6 tablespoons unsalted butter
- Scoop the graham cracker mixture into a 9-inch or 9.5-inch pie plate. Use your hands or a measuring cup to firmly press it down into an even layer on the bottom and up around the sides of the dish.
- Bake for 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling. Keep the oven temperature at 325°F (163°).
- To make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the sour cream and mix until well combined. Then add the granulated sugar and pure vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.16 ounces brick-style cream cheese,½ cup sour cream,½ cup granulated sugar,1 teaspoon pure vanilla extract
- Add the eggs, one at a time, making sure to mix each one in on low speed and until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together.2 large eggs
- Pour the cheesecake filling into the pie dish over the pre-baked graham cracker crust and smooth it out into one even layer. Use a toothpick or skewer to remove any large air bubbles and smooth them out.
- Bake at 325°F (163°C) for 30 to 35 minutes or until the the center of the cheesecake is almost set, but has a slight jiggle when you move the pan.
- Remove from the oven and transfer to a wire rack to cool completely, about 2 hours. Once cooled, cover tightly and transfer to the refrigerator for 3 to 4 hours or until the cheesecake is firm and thoroughly chilled.
