cheesecake pie recipe
The Best cheesecake pie recipe
What I love most about this recipe is how it’s versatile. You can make it ahead of time and let it chill overnight, so it’s ready to slice and serve without any last-minute stress. The crust stays crisp, and the filling stays smooth, so there’s no risk of it turning to mush. Plus, it’s a great way to use up a little extra cream cheese or sweetened condensed milk if you have it on hand. I’ve also noticed that it’s a surprisingly balanced dessert—it’s not too heavy, not too sweet, and it actually gives you a little energy boost afterward because of the natural sugars and protein from the cream cheese and eggs. It’s the kind of pie that feels indulgent but isn’t too indulgent, which makes it a hit with both kids and adults. And honestly? There’s nothing like the smell of a freshly baked cheesecake pie wafting through the kitchen to make everything feel a little brighter.
Classic Cream Cheese Cheesecake Pie
A rich, creamy cheesecake pie with a buttery crust that’s perfect for any dessert night. The tangy, velvety filling balances perfectly with a light graham cracker base.
🥘Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 tbsp granulated sugar
- 1 (8 oz) package cream cheese, softened
- 1 cup full-fat sour cream
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream, chilled
👨🍳Directions
-
1
Preheat oven to 350°F. Line a 9-inch pie dish with parchment paper, leaving an overhang for rolling out the crust. -
2
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press evenly into the pie dish, shaping the edges with your fingers. Chill in the fridge for 15 minutes. -
3
Beat cream cheese and sour cream together until smooth. Gradually add sugar, mixing until fully incorporated. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. -
4
Whip heavy cream until soft peaks form. Gently fold into the cream cheese mixture until fully combined. -
5
Pour filling over the chilled crust. Bake for 40–45 minutes, or until the center is almost set but still slightly jiggly. Let cool completely before slicing.
🔧Equipment
- Mixing bowls
- Food processor
- 9-inch pie dish
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cream Cheese Cheesecake Pie Works
❓ Frequently Asked Questions About Cream Cheese Cheesecake Pie
How long does it take to bake a classic cheesecake pie?
A typical cheesecake pie requires about 45–55 minutes in a water bath at 325°F for a smooth, set texture. For a thicker, firmer crust, you can extend the bake to 50–60 minutes, but avoid overbaking to prevent a dry center.
Can I make this recipe ahead of time?
Yes, you can prepare the filling ahead and refrigerate it for up to 24 hours before assembling. Bake the pie fresh, though—overripe filling can curdle. Store the unbaked pie in the fridge for up to two days before baking.
What’s the best way to prevent a cracky cheesecake pie?
Avoid overmixing the filling and use a water bath to keep the crust moist. If cracks form, cover them with a thin layer of whipped cream cheese or a dusting of powdered sugar before serving.
Is this recipe suitable for gluten-free baking?
No, this classic cheesecake pie is made with a traditional wheat-based crust. For a gluten-free version, substitute the crust with a store-bought or homemade gluten-free pie crust.
How do I serve this cheesecake pie?
Cool completely before slicing, then serve at room temperature or slightly chilled. Pair with a fresh fruit compote, a dusting of powdered sugar, or a simple raspberry coulis for extra flavor.
