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Cream Cheese Pie

Cream Cheese Pie

Sally E. Forsythe

If you love cheesecake as much as I do, you will looove this! May also be topped with cherry or blueberry pie filling that you can buy at your local grocery store.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
  2. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
  3. In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
  4. Bake for five minutes before serving.
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Reviews

Rebecca
70
2/27/2008

My family and I have been making a similar recipe ever since I was a child. The main difference to our recipe is that we add 1 teaspoon of lemon juice or lemon zest to the cream cheese mixture. We love it and bake several each Christmas. To answer a previous reviewer's question: this is how my family bakes it - after baking cream cheese layer let it cool slightly, then top with sourcream mixture and bake again for 5 minutes. Remove from oven, cool and for best results let it refrigerate overnight or for at least 4 hours. We think it is best when served cold or room temperature.

Nikki
37
10/6/2008

This is almost the same as my momma makes it...it's sooo delicious. I made this for "family meal" at The French Culinary Institute where I work and one student told me it's the BEST she's ever had...thanks for this wonderful recipe! PS to make the crust yourself, combine 1 sleeve graham crackers in robocoupe or food processor with 2 T sugar and 2 T butter and blend until crumbs are moist, pat into pie dish and pre-bake at 350 for 5 minutes. Let cool and fill.

Jill
19
2/23/2008

This was quick and easy and very tasty. I did make a few changes. I made the graham cracker crust. After I poured the filling into the crust, I heated 1/4 all-fruit raspberry spread in the microwave for 30 seconds. I drizzled this over the filling and it sank down into the pie. I cooked as directed and then added the sour cream topping. The raspberry flavor in the cheesepie was delicious. It was a big hit at the party I was at. Thanks for the recipe!