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Overhead of cheesecake pie in metal pie plate.

Cheesecake Pie Recipe

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!
Prep Time 35 minutes
Cook Time 45 minutes
Cooling & Chill Time 5 hours
Total Time 6 hours 20 minutes
Servings 8

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.