Cream Cheese Pie

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

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

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.

So tell me ...

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