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Mom's Cheese Pie

 Mom's Cheese Pie
"My mother brought this Old World recipe with her from the Ukraine," says Anne Kulick of Phillipsburg, New Jersey. A sprinkling of cinnamon enhances the pie’s subtly sweet flavor.
4 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 2 eggs
  • 1 sheet refrigerated pie pastry
  • 1 teaspoon ground cinnamon, divided
  • 1-3/4 cups ricotta cheese
  • 4 ounces cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1-1/2 teaspoons cornstarch
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon salt


  • Separate one egg. In a small bowl, lightly beat egg white; set aside.
  • In another small bowl, combine egg and egg yolk; set aside.
  • On a lightly floured surface, unroll pastry; cut in half. Roll out
  • one half of pastry into an 8-in. circle. Transfer to a 7-in. pie
  • plate; trim pastry even with edge. Brush with egg white; sprinkle
  • with 1/2 teaspoon cinnamon.
  • In a large bowl, combine the cheeses, confectioners' sugar,
  • cornstarch, vanilla, salt and egg mixture. Pour into prepared
  • pastry.
  • Roll out remaining pastry to fit top of pie. Place over filling.
  • Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg
  • white over pastry; sprinkle with remaining cinnamon.
  • Bake at 350° for 45-50 minutes or until a knife inserted near the

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Mom's Cheese Pie (continued)

Directions (continued)

  • center comes out clean. Cool completely on wire rack. Refrigerate
  • leftovers. Yield: 4 servings.
Nutritional Facts: 1 piece equals 561 calories, 37 g fat (20 g saturated fat), 191 mg cholesterol, 745 mg sodium, 39 g carbohydrate, trace fiber, 20 g protein.