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Cream Cheese Pie Recipe

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★★★★★

4.5 from 89 reviews

This creamy and indulgent Cream Cheese Pie features a buttery graham cracker crust loaded with a smooth, tangy cream cheese filling. Perfectly baked to set the luscious filling, this pie is a delightful dessert served chilled and optionally topped with whipped cream or fruit compote. Ideal for gatherings and celebrations, it combines simple ingredients into a rich, satisfying treat.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 3 1/2 tablespoons granulated sugar
  • 1/3 cup unsalted butter, melted

Filling

  • 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

For Serving (Optional)

  • Whipped cream
  • Fruit compote

Instructions

  1. Mix crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix thoroughly until the crumbs are evenly moistened and the mixture resembles wet sand.
  2. Bake crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even crust layer. Bake in a preheated oven at 350°F (175°C) for 6 to 8 minutes until set and slightly golden. Remove from oven and allow the crust to cool completely.
  3. Beat filling: In a mixing bowl, beat the cream cheese with granulated sugar, lemon juice, and vanilla extract until the mixture is smooth and creamy, free of lumps. Add eggs one at a time, beating just until each is incorporated to avoid overmixing.
  4. Bake pie: Pour the cream cheese filling into the cooled crust, spreading evenly. Bake the pie at 350°F (175°C) for 25 to 30 minutes, or until the filling is set but still slightly jiggly in the center. Remove from oven and let cool to room temperature.
  5. Refrigerate & serve: Refrigerate the pie for at least 4 hours to fully set and chill. Before serving, optionally top with whipped cream or fruit compote for added flavor and decoration.

Notes

  • Ensure cream cheese and eggs are at room temperature to avoid lumps in the filling.
  • Do not overbeat the eggs into the cream cheese mixture to prevent cracking during baking.
  • The pie should be slightly jiggly in the center when done baking; it will firm up during refrigeration.
  • Use fresh lemon juice for the best flavor.
  • Store leftover pie covered in the refrigerator for up to 3 days.

Keywords: cream cheese pie,graham cracker crust,cream cheese dessert,chilled pie,creamy pie

Find it online: https://thefoodrecipe.com/cream-cheese-pie-recipe/