Easy Cream Cheese Pie
Image credit: 5boybaker
Ingredients
GRAHAM CRACKER CRUST:
- 1 � cups Graham cracker crumbs
- 6 tbsp
Unsalted butter, melted - � cup
Sugar - � tsp Ground cinnamon (optional)
CREAM CHEESE FILLING:
- 340 g
Cream cheese, at room temperature - � cup Granulated
Sugar - 2 tsp
Vanilla extract - 2 large
Eggs, at room temperature
SOUR CREAM TOPPING:
- 1 cup
Sour cream - 3 � tbsp Granulated
Sugar - 1 tsp
Vanilla extract
Instructions
- Preheat the oven to 177 degrees C.
- Combine the graham cracker crumbs, melted butter, sugar and cinnamon in a small bowl. Press into a lightly buttered 9-inch pie pan. Bake for 7 minutes. Let cool for about 15 minutes.
- While the crust is cooling, make the filling by combining the cream cheese, granulated sugar, and vanilla, mix on medium speed until smooth. Add eggs and mix until just incorporated.
- Pour the filling into the cooled crust and bake until set, 25 to 30 minutes (should almost be set, the very centre will still �jiggle� slightly). Cool 5 minutes before topping; leave the oven on.
- Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake for 10 more minutes.
- Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
Notes
Make sure your cream cheese is at room temperature, it mixes up so much smoother and easier if it is.