This cream cheese pie recipe is from my husband’s grandmother. She makes this for many special occasions. I am fortunate enough to have a slice every time I visited. It’s so yummy, and feels lighter than cheesecake. This tastes great with a berry syrup topping, or just fresh berries. Now that I’m a part of their family, I got the secret recipe. This is one of the easiest desserts you can make (and the fastest)! I’ve researched other cream cheese pie recipes. But honestly, I think this recipe beats all other recipes out there in taste and ease of preparation.
Servings: 8
Ingredients
Graham Cracker Crust
– 9-10 graham crackers (1 sleeve)
– 1/3 cup sugar
– 5 tbs butter, melted
Cream Cheese Filling
– 8 oz cream cheese
– 1 egg
– 2 cups sour cream
– 1/2 cup sugar
– 1 tsp vanilla extract
Method
For the crust
1. Preheat oven to 375°F. Place the graham crackers in a food processer and process until you get coarse crumbs. You can also achieve this by putting the graham crackers in a gallon ziplock bag and crush using a rolling pin.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
3. Press the mixture into a pie pan.
4. Bake in preheated oven for 8-10 minutes. Let cool slightly.
Cream Cheese Filling
1. In a large bowl, cream together cream cheese, egg, and sour cream until well-combined and smooth. Mix in sugar and vanilla extract.
2. Pour into prepared graham cracker crust. Bake for 20-30 minutes. The edges should be completely set but the center should have a slight jiggle.
3. Wait for the pie to come to room temperature. Keep in the refrigerator until cold and firm.
spoonfulofwonderful.com 