Description

This Cheesecake Pie combines rich cream cheese with tangy sour cream and a buttery crust. Perfect for any occasion, it’s easy to prepare and absolutely delightful!

Ingredients

Scale

1 ½ cups (180 g) graham cracker crumbs
⅓ cup (65 g) granulated sugar
6 tablespoons (85 g) unsalted butter, melted
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

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Instructions

Preheat the oven to 325°F (160°C).
In a medium mixing bowl, mix the graham cracker crumbs and granulated sugar until well combined.
Drizzle the melted butter over the crumbs and stir with a fork until the mixture is evenly moistened.
Firmly press the crumb mixture into the bottom and along the sides of a 9-inch pie plate. Use the bottom of a clean measuring cup to ensure it's packed tightly.
Bake the crust for 10 minutes, then remove from the oven and set aside. Keep the oven temperature at 325°F.

Notes

For added flavor, consider mixing in a teaspoon of lemon zest to the cheesecake filling.
You can top the pie with fresh fruits or chocolate drizzle for a decadent touch.
Make sure the cream cheese is softened to avoid lumps in the batter.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 15g
Sodium: 300mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 100mg