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A slice of cheesecake pie topped with whipped cream and sugared cranberries on a white plate.
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5 from 3 votes

Easy Cheesecake Pie Recipe

This easy cheesecake pie recipe makes the best recipe for cheesecake lovers. Creamy cheesecake filling bakes in a graham cracker crust and is delicious served plain or topped with your favorite cheesecake topping.
Prep Time15 minutes
Cook Time30 minutes
Chilling Time5 hours
Total Time5 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Robyn Stone

Equipment

Ingredients

  • 1 (9-inch) (170 g) Graham Cracker Crust Recipe
  • 2 (8-ounce) packages (452 g) cream cheese softened
  • 2/3 cup (131 g) sugar
  • 2 large (100 g) eggs room temperature
  • 1 teaspoon (5 g) vanilla extract
  • 1/4 cup (57 g) sour cream room temperature

Instructions

  • Prepare graham cracker crust. Prepare the crust according to the recipe directions. Bake 6 to 8 minutes. Remove from the oven and reduce the oven heat to 325º F.
  • Make the cheesecake filling. Add the softened cream cheese, sugar, eggs, vanilla extract, and sour cream to a large mixing bowl. Use a hand mixer (or stand mixer) on low speed and combine the ingredients until smooth and creamy. You do not want a fluffy, air-filled batter. Pour the cheesecake filling into the baked graham cracker crust.
  • Bake the pie. Bake the cheesecake pie for 25 to 30 minutes until the center of the pie is almost set. Allow it to cool on a wire rack for 1 hour. Refrigerate at least 5 hours to overnight before slicing and serving.

Video

Notes

Cheesecake Pie Topping Ideas:
The cheesecake pie is delicious served plain, but you can add your favorite cheesecake topping. Some favorites include salted caramel sauce, triple berry sauce,  whipped cream, sugared cranberries, strawberries, or fried apples.
Storage Tips:
Leftovers. Store leftover pie in the refrigerator for up to 5 days.
Make Ahead. Store in the refrigerator at least 5 hours and up to 5 days.
Freeze. Make the pie in a freezer-safe pie pan and wrap it well with a freezer-safe wrap topped with foil. Freeze for up to 6 months. Thaw in the refrigerator overnight before serving.

Nutrition

Calories: 99kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 21mg | Potassium: 28mg | Fiber: 0.003g | Sugar: 17g | Vitamin A: 115IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.2mg

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