Name: Cream Cheese Pie Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 3 1/2 tablespoons granulated sugar; 1/3 cup unsalted butter, melted; 12 ounces cream cheese, at room temperature; 3/4 cup granulated sugar; 1 teaspoon lemon juice; 1 1/2 teaspoons vanilla extract; 2 large eggs, at room temperature; Whipped cream or fruit compote

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Introduction

Cream Cheese Pie is a simple and delightful dessert that combines a buttery graham cracker crust with a smooth, tangy cream cheese filling. It’s perfect for any occasion and can be served plain or topped with whipped cream or fruit compote for extra flavor.

A partially eaten cheesecake is shown in a clear round glass pie dish, revealing three layers: the bottom and sides are a thick crumbly brown crust, the middle is a smooth, creamy off-white cheesecake filling, and the top is a glossy red berry sauce with whole dark berries spread unevenly on one half. The missing slice is placed on a white plate with the crust and smooth cream clearly visible. Nearby, a small white bowl holds more of the dark red berry sauce with whole berries. All is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
3 1/2 tablespoons granulated sugar
1/3 cup unsalted butter (melted)
12 ounces cream cheese (at room temperature)
3/4 cup granulated sugar
1 teaspoon lemon juice
1 1/2 teaspoons vanilla extract
2 large eggs (at room temperature)
Whipped cream or fruit compote (for serving, optional)

Instructions

Step 1: In a medium bowl, mix graham cracker crumbs, 3 1/2 tablespoons sugar, and melted butter until well blended.
Step 2: Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake at 350°F for 6-8 minutes, then allow to cool completely.
Step 3: Beat the cream cheese with 3/4 cup sugar, lemon juice, and vanilla extract until smooth and creamy.
Step 4: Add eggs one at a time, mixing just until incorporated after each addition.
Step 5: Pour the filling into the cooled crust and bake at 350°F for 25-30 minutes, or until the filling is set.
Step 6: Let the pie cool completely, then refrigerate for at least 4 hours before serving.
Step 7: Serve chilled. Top with whipped cream or fruit compote if desired.

Tips & Variations

For a gluten-free option, use gluten-free graham cracker crumbs for the crust.
Add a teaspoon of orange zest to the filling for a citrus twist.
Make mini pies using muffin tins for individual servings.
Chill the eggs and cream cheese to room temperature before mixing for a smoother filling texture.

Storage

Store the cream cheese pie covered in the refrigerator for up to 3 days. It is best served chilled. If needed, let it sit at room temperature for 10-15 minutes before serving to soften slightly. Avoid freezing as it may affect the texture of the filling.

How to Serve

A creamy pale yellow cheesecake sits in a clear glass pie dish, with a thick, crumbly light brown crust around the edges. On top of the cheesecake is a glossy, deep red berry sauce with whole berries that add texture and shine. Next to the pie dish, a slice of the cheesecake is placed on a white plate, showing the smooth creamy layer above the crunchy crust, topped with the same shiny berry sauce that slightly drips onto the plate. The setting is on a white marbled surface with a small drop of berry sauce nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a pre-made graham cracker crust?

Yes, a store-bought graham cracker crust can be used to save time. Just make sure to prebake it if the recipe calls for baking the crust first.

Why do I need to bring eggs and cream cheese to room temperature?

Room temperature ingredients mix more evenly and prevent lumps in the filling, resulting in a smooth and creamy texture.