Cheesecake Pie Recipe
Craving cheesecake but don't want to mess with a water bath? This cheesecake pie is so much faster and easier to make, and it requires no special equipment!
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.
Notes
Storage Instructions: Cheesecake may be covered tightly and refrigerated for up to 5 days.
Freezing Instructions: Cheesecake will freeze well for up to 3 months. Thaw overnight in the fridge.