Creamy Cheesecake Pie with Buttery Crust
This cheesecake pie combines a buttery graham cracker crust with a rich, creamy filling, topped with a tangy sour cream layer.
- Prep20 min
- Cook25 min
- Total45 min
- DifficultyEasy
- Servings8
Imagine the best of two worlds: the crumbly, buttery crust of a classic pie and the silky, rich filling of a cheesecake. This recipe brings them together in a simple yet elegant dessert that's perfect for any occasion.
The filling is light and creamy, thanks to cream cheese and eggs, while the sour cream topping adds a tangy contrast. A touch of lemon zest brightens the flavors, making every bite irresistible.
Ingredients
Servings
Crust
Filling
Topping
Garnish (optional)
Converted amounts are rounded.
Method
- In a bowl, mix the graham cracker crumbs with the melted butter until well combined. Press the mixture firmly onto the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate for 30 minutes.
- In a large bowl, beat the softened cream cheese with the sugar until smooth. Add the beaten eggs and mix on low speed just until incorporated. Stir in the vanilla and lemon zest until blended.
- Pour the filling into the chilled crust and spread evenly.
- Bake at 325°F for 20-25 minutes, until the center is almost set (it should jiggle slightly). Remove from the oven and let stand for 5 minutes, leaving the oven on.
- In a small bowl, combine the sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Spread this mixture carefully over the warm pie.
- Return the pie to the oven and bake for 5 more minutes.
- Cool the pie on a wire rack for 1 hour, then refrigerate overnight (or at least 4 hours) until fully set.
- Before serving, garnish with additional lemon zest and mint leaves if desired. Store leftovers in the refrigerator.
💡 Tips
- For a cleaner slice, use a sharp knife dipped in hot water and wiped dry between cuts.
- If you don't have a pie plate, you can use a 9-inch springform pan.
- Let the cream cheese come to room temperature for a lump-free filling.
Inspired by a recipe from Taste of Home