Classic Cream Cheese Pie
This Classic Cream Cheese Pie is a rich and creamy dessert featuring a smooth cream cheese filling baked in a buttery graham cracker crust and topped with a lightly sweetened sour cream layer. It's an easy, elegant dessert that's perfect for holidays, family gatherings, or any special occasion.
Equipment
- large mixing bowl
- small mixing bowl
- electric mixer
- rubber spatula
- 9-inch pie dish with graham cracker crust
- baking sheet
Ingredients
- 16 oz cream cheese, softened
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 prepared 9-inch graham cracker crust
- 1 cup sour cream
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Place the prepared graham cracker crust on a baking sheet for easier handling.
- In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Pour the filling into the prepared graham cracker crust and spread evenly. Bake for about 35 minutes, until the center is set but still slightly jiggly.
- While the pie bakes, combine the sour cream, sugar, and vanilla extract in a small bowl until smooth.
- Remove the pie from the oven and increase the oven temperature to 450°F (230°C). Spread the sour cream topping evenly over the pie and bake for an additional 5 minutes.
- Cool the pie completely at room temperature, then refrigerate for at least 1 hour before slicing and serving.
Notes
For a bright citrus twist, add 1 teaspoon of fresh lemon zest to the filling before baking. Chill the pie for at least 1 hour before serving for the best texture. Store covered in the refrigerator for up to 5 days.