This Christmas, I received a delightful cookbook with a recipe for Cheesecake Pie. Well, the real name of the pie is Cheese Pie. After reading the recipe introduction, the pie apparently won five blue ribbons at the state fair. However, the filling of the pie is made with cream cheese and to me seems more like a cheesecake pie.
A special baker made this pie and sent me a photograph for today’s blog.
Interestingly enough, she substituted a sugar replacement for the sugar and said the pie turned out delicious.
So, I’ve included the recipe with a little bit of tweaking on my part.
Ingredients
- Graham Cracker Crumbs, 2 Cups
- Granulated Sugar, 1/2 Cup, 2/3 Cup, and 2 Tablespoons
- Cinnamon, 1/4 Teaspoon
- Butter, 1/2 Cup, Melted
- Cream Cheese, 2-8 ounces packages at room temperature
- Eggs, 2 Large
- Pure Vanilla Extract, 2 Teaspoons
- Sour Cream, 1 Cup
Directions for Making Cheesecake Pie
- Preheat oven to 375 degrees F.
- Prepare Crust – With an ungreased 10-inch pie plate, combine graham cracker crumbs, cinnamon and 1/2 cup of sugar, and butter mix together. Press crumb mixture into the bottom/sides of pie pan.
- Using a large bowl, mix cream cheese and 2/3 cup of sugar until smooth. Add the eggs, one at a time and the vanilla until well blended. Pour into prepared pie pan.
- Bake for 20 minutes and remove from oven for 15 minutes. Make topping of sour cream, 2 tablespoons of sugar and one teaspoon of vanilla extract. Increase oven temperature to 425 degrees F.
- Carefully add sour cream topping, return pie to the oven and bake about ten more minutes. When done, the top of the pie will level out and it will be slightly glossy looking.
- After pie has cooled, lightly dust with cinnamon. Refrigerate for at least four hours before serving.
A big thank you to that special baker for sharing this recipe and photograph of her Cheese Pie. And what a great way to start the new year – 2023.
Resource Sites: The Simply Happy Cookbook