Easy Cheesecake Pie

Easy Cheesecake Pie

Easy Cheesecake Pie is a delightful dessert that combines creamy cheesecake filling with a crumbly graham cracker crust. It is simple, sweet, and perfect for any occasion. This recipe allows you to create a delicious cheesecake pie without the fuss of a traditional cheesecake. With just a few ingredients and steps, you’ll impress family and friends with your baking skills.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love this Easy Cheesecake Pie. First, it is incredibly simple to make. Even if you are new to baking, you can follow the straightforward steps and achieve a delicious result. Second, the flavors are rich but not overwhelming. The cream cheese and sugar create smoothness while the graham cracker crust adds a satisfying crunch.

The recipe also allows for variation. You can customize the toppings to suit your taste. Whether you enjoy fresh raspberries, whipped cream, or a drizzle of chocolate sauce, you can make this pie your own. Plus, it is an excellent dessert for parties and family gatherings because it can be made in advance. Serve it cold, and you have a sweet ending to any meal.

HOW TO MAKE Easy Cheesecake Pie

EQUIPMENT NEEDED

To make this Easy Cheesecake Pie, you will need the following equipment:

• Oven
• 9-inch pie dish
• Mixing bowls
• Food processor or blender (optional)
• Handheld or stand mixer
• Rubber spatula
• Wire rack
• Measuring cups and spoons

Ingredients You’ll Need :

• 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
• 1/4 cup (50g) granulated sugar
• 6 Tablespoons (85g) unsalted butter, melted
• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon juice
• 2 large eggs, at room temperature
• Optional for topping: raspberry dessert sauce, fresh raspberries, & whipped cream

STEP-BY-STEP INSTRUCTIONS :

1. Preheat your oven to 350°F (177°C).

2. If you’re starting with full graham crackers, use a food processor or blender to grind them into fine crumbs.

3. In a medium bowl, stir the graham cracker crumbs and granulated sugar together. Then, stir in the melted butter. The mixture will be thick, coarse, and sandy. If you see large chunks, try to break them up.

4. Pour the mixtures into an ungreased 9-inch pie dish. With medium pressure, pat the crumbs down into the bottom and along the sides to create a compact crust. Remember, do not pack down too hard, or the crust will become too tough. Use a small flat-bottomed measuring cup to help smooth the surface without pressing too hard.

5. Bake the crust for 10 minutes. While the crust bakes, you can prepare the filling.

6. In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the cream cheese and granulated sugar together on medium-high speed until the mixture becomes smooth and creamy. This should take about 3 minutes. Make sure to scrape the sides and bottom of the bowl as needed.

7. Add the sour cream, vanilla extract, and lemon juice to the bowl. Beat until everything is fully combined and very smooth. Make sure there are no lumps.

8. Then, on medium speed, add the eggs one at a time. Beat after each addition until just blended. After the second egg, stop mixing. If you still see some lumps, switch to a whisk and stir gently by hand to break up the larger lumps. It is fine to have some small lumps.

9. Lower the oven temperature to 325°F (163°C) and carefully spread the cheesecake filling into the warm crust.

10. Bake the pie for 35 minutes or until the center is almost set. At the 25-minute mark, check to see if it is browning too quickly. If it is, tent it with aluminum foil for the last 10 minutes of baking.

11. Once done, set the pie on a wire rack and let it cool for 1 hour at room temperature. After that, place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving. If chilling for more than a few hours, cover the pie.

12. For topping, feel free to add raspberry sauce, fresh raspberries, or whipped cream before serving. A squeeze bottle can help you drizzle the sauce, and a piping bag can make pretty whipped cream designs.

13. To cut neat slices, use a sharp knife and wipe it clean between each slice. Just remember that the first slice can be a bit rough!

14. Any leftover pie can be covered and stored in the refrigerator for up to 5 days.

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HOW TO SERVE Easy Cheesecake Pie

Serve your Easy Cheesecake Pie chilled. It can be enjoyed as is, or you can dress it up with your favorite toppings. Consider placing some raspberry sauce over each slice right before serving. Fresh raspberries on top add color and flavor. Whipped cream can be piped in a swirl for a beautiful presentation. Whether it’s a weeknight dessert or a special occasion, this pie will be a hit.

STORAGE & FREEZING : Easy Cheesecake Pie

You can store the Easy Cheesecake Pie in the refrigerator. Make sure to cover it with plastic wrap or store it in an airtight container. It can last in the refrigerator for up to 5 days. If you have more pie than you can eat, you can freeze it! To freeze, wrap the pie tightly in plastic wrap then aluminum foil to protect it from freezer burn. It can last in the freezer for up to 2 months. When you’re ready to enjoy it, defrost it in the refrigerator overnight.

SERVING SUGGESTIONS

This cheesecake pie is versatile. It’s perfect for parties, holidays, or just a chill day at home. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. For a festive touch, offer it during celebrations and top it with seasonal fruits like strawberries or blueberries. You can also serve it with a scoop of vanilla ice cream for a more indulgent experience.

VARIATIONS

Feel free to experiment with this recipe! You can change the toppings to match your taste. Try different fruit sauces like strawberry or blueberry. You can also add chocolate sauce for a sweet twist. For a richer flavor, add a tablespoon of cocoa powder to the filling for a chocolate cheesecake pie.

If you want to add a flavor twist, consider mixing in some melted chocolate or peanut butter into the cream cheese mixture. This recipe can easily adapt to suit your cravings.

FAQs

1. Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese. However, the texture and flavor may not be as rich and creamy as with full-fat cream cheese.

2. Can I make this pie ahead of time?

Absolutely! This cheesecake pie can be made up to two days in advance. Just remember to store it in the refrigerator until you are ready to serve.

3. How do I know when the pie is done baking?

The pie is done baking when the center is almost set but still has a slight jiggle. It will continue to set as it cools.

4. Can I freeze the cheesecake pie?

Yes, you can freeze this pie. Wrap it tightly and freeze for up to 2 months. Make sure to thaw it in the refrigerator overnight before serving.

MAKE-AHEAD TIPS FOR Easy Cheesecake Pie

If you wish to save time, you can prepare the graham cracker crust a day in advance. Just make sure to bake it and let it cool completely before storing it in the refrigerator. You can also prepare the cheesecake filling ahead of time and store it in the fridge for up to a day. When ready to bake, simply spread the filling into the crust and bake as instructed. This will allow you to enjoy fresh cheesecake pie without the stress on the day you plan to serve it.

Enjoy your Easy Cheesecake Pie!

Easy Cheesecake Pie

A delightful dessert that combines creamy cheesecake filling with a crumbly graham cracker crust, easy to make and customize with various toppings.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups graham cracker crumbs About 12 full sheet graham crackers, ground
• 1/4 cup granulated sugar
• 6 Tablespoons unsalted butter Melted

For the filling

• 16 ounces full-fat brick cream cheese Softened to room temperature
• 1/2 cup granulated sugar
• 1/4 cup full-fat sour cream At room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon juice
• 2 large eggs At room temperature

Optional toppings

• raspberry dessert sauce
• fresh raspberries
• whipped cream

Method

 

Preparation

1. Preheat your oven to 350°F (177°C).
2. If using full graham crackers, grind them into fine crumbs in a food processor or blender.
3. In a medium bowl, stir together graham cracker crumbs and granulated sugar, then mix in the melted butter until it resembles a thick, sandy mixture.
4. Pour the crumb mixture into an ungreased 9-inch pie dish. Pat the crumbs down to form a compact crust, but avoid packing too tightly.
5. Bake the crust for 10 minutes.

Making the filling

1. In a large bowl, use a handheld or stand mixer on medium-high speed to beat the cream cheese and sugar together until smooth and creamy, about 3 minutes.
2. Add the sour cream, vanilla extract, and lemon juice; beat until fully combined and very smooth.
3. Add the eggs one at a time on medium speed, mixing until just blended after each addition. If lumps remain, gently stir with a whisk.
4. Lower the oven temperature to 325°F (163°C) and spread the cheesecake filling into the warm crust.
5. Bake for 35 minutes or until the center is almost set, checking after 25 minutes to prevent excessive browning by tenting with aluminum foil if necessary.

Cooling and serving

1. Once baked, cool the pie on a wire rack for 1 hour at room temperature.
2. Chill in the refrigerator for at least 2 hours or up to 2 days before serving. Cover if chilling for more than a few hours.
3. Add optional toppings such as raspberry sauce, fresh raspberries, or whipped cream before serving.
4. For neat slices, use a sharp knife and wipe it clean between cuts.

Notes

Store leftover pie in the refrigerator for up to 5 days or freeze it tightly wrapped for up to 2 months.