Description

This Cheesecake Pie combines rich cream cheese and sour cream in a buttery graham cracker crust, creating an irresistible dessert that’s simple to prepare and perfect for sharing at gatherings.

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 (163°C).
In a medium mixing bowl, blend the graham cracker crumbs and sugar together until well combined.
Pour the melted butter over the crumb mixture, stirring with a fork until the crumbs are evenly moist.
Firmly press the crumb mixture into the bottom and sides of a 9-inch pie plate, using a measuring cup to ensure it is tightly packed.
Bake the crust for 10 minutes, then remove it from the oven and set aside while preparing the filling.

Notes

For a flavored cheesecake, consider adding lemon zest or chocolate chips to the filling before baking.
Ensure all dairy ingredients are at room temperature for a smooth filling.
Let the cheesecake cool completely before slicing for the best texture.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 15 g
Sodium: 270 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 130 mg