Cheesecake Pie
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Say goodbye to complicated cheesecake recipes! This delightful cheesecake pie is your new go-to for an effortless homemade dessert. With just 8 simple ingredients, you can whip up a creamy, luscious pie that’s bound to impress. No need for a water bath!
Say hello to my new favorite cheesecake pie recipe! Perfect for when I crave a delicious cheesecake but don’t have the time or energy for the usual complicated process.
This easy recipe is a game-changer. It starts with a buttery graham cracker crust that perfectly cradles a rich and creamy cheesecake filling. The best part? By using a pie dish, I can cut the baking time in half!
There’s also no need for a water bath, and the cheesecake only needs about 3 to 4 hours in the fridge to chill. It’s a simpler process that doesn’t compromise on flavor or texture.
Ingredients and Substitutions
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Graham crackers: Use a kitchen scale to weigh your graham crackers, then pulse them in a food processor until ground into fine crumbs. Teddy Grahams will also work if you don’t have graham crackers. If you are outside of the US, look for digestive biscuits.
- Also, feel free to customize the crust by using Oreos, Nilla Wafers, or Gingersnaps.
- Sugar: I prefer granulated sugar for the crust and filling.
- Butter: Be sure to use unsalted butter for the crust.
- Cream cheese: You need full-fat brick-style cream cheese for the richest, creamiest texture. Anything in a tub will be thinner, and the filling will turn out watery.
- Sour cream: Most of my cheesecake recipes call for heavy cream, but today I’m using sour cream. Sour cream offers a tang that cuts through the richness of the filling and yields a velvety texture.
- Eggs: Lightly beat the eggs before adding them to the cheesecake, then fold them into the batter with a silicone spatula. This prevents air from being added, which can cause the top of the filling to crack during baking.
- Vanilla: I always recommend high-quality pure vanilla extract for the best flavor. My homemade vanilla extract is also a great option.
How to Make Cheesecake Pie
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the crust. Mix the graham cracker crumbs, sugar, and melted butter together until it resembles wet sand.
- Press the mixture firmly into a pie plate and bake it for 10 minutes so it can hold up to the cheesecake filling.
- Make the filling. Use a handheld electric mixer and large bowl to beat the cream cheese on medium speed until it’s smooth and creamy.
- Beat in the sugar, sour cream, and vanilla until well combined.
- Then, lightly beat the eggs with a fork and gently fold them into the batter using a silicone spatula.
- Pour the batter into the prebaked crust and bake just until it is almost set, but jiggles slightly when gently shaken.
- Cool, then refrigerate. It takes about 2 hours for the pie to cool to room temperature. Once cooled, cover it tightly and refrigerate for 3-4 hours.
Tips For Success
- Begin with room temperature ingredients. This allows the filling to blend together seamlessly and be lump-free. Set the cream cheese, sour cream, and eggs out on the counter 30 minutes prior to making the recipe.
- Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure the filling is getting fully mixed. Do this multiple times during the mixing process.
- Don’t mix in the eggs with the mixer! Instead, gently fold them in to avoid excess air being added. That will cause the filling to puff up during baking and collapse as it cools. This will result in cracks.
- Avoid overbaking the cheesecake! Since this is baked in a pie pan with half of the normal cheesecake ingredients, it will take less time to bake. 30 to 35 minutes is all it needs. Keep a close eye on it around the 25-minute mark. It should be set around the edges and jiggle slightly in the middle when it’s ready to come out of the oven.
- Avoid using the premade graham cracker crusts in the foil pan. They won’t hold up the filling because they are way too crumbly.
Topping Ideas
- Fresh berries with whipped cream (a great option if you want something light)
- Chocolate whipped cream or chocolate shavings
- A drizzle of caramel sauce
- Dulce de leche
- Strawberry sauce
More Recipes You’ll Love
I have a large variety of delicious cheesecakes that you may enjoy. Take a peek at my full cheesecake archive. Below are a few of my favorites.
- Key Lime Cheesecake Pie
- Banana Pudding Cheesecake
- Lemon Cheesecake
- Oreo Cheesecake
- Creamy Cappuccino Cheesecake
- Butterfinger Cheesecake with Caramel Drizzle
- Nutella Cheesecake
- Chocolate Peanut Butter Cheesecake
Cheesecake Pie Recipe
Ingredients
For the crust
- 1 ½ cups (180 g) graham cracker crumbs
- ⅓ cup (65 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
For the filling
- 16 ounces (452 g) brick-style cream cheese, softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature, lightly beaten
Instructions
Make the crust
- Preheat the oven to 325°F.
- In a medium mixing bowl, combine the graham cracker crumbs and sugar until well blended.
- Drizzle the butter over the crumbs, and then stir with a fork until the crumbs are evenly moistened.
- Tightly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. The bottom of a clean measuring cup works best for this. Packing it tightly will make sure it holds together and doesn’t crumble when sliced!
- Bake for 10 minutes, then remove from the oven and set aside while you make the filling. Keep the oven temperature at 325°F
Make the filling
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute.
- Add the sugar and sour cream, and beat until well combined. Add the vanilla, beat on low speed until smooth.
- Using a silicone spatula, gently stir in the eggs just until combined.
- Pour the filling into the pre-baked graham cracker crust and smooth it out into an even layer.
- Bake for 30-35 minutes or until the the center of the cheesecake is almost set, but has a slight jiggle when you move the pan.
- Set cheesecake on a wire rack to cool completely, about 2 hours. Once cooled, cover tightly and refrigerate for 3-4 hours or until the cheesecake is firm and thoroughly chilled.
Notes
- The cheesecake may be covered tightly and refrigerated for up to 5 days.
- You can also freeze the cheesecake for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.