Cheesecake Pie

This simple and versatile cheesecake pie has a buttery graham cracker crust and rich filling. It’s humble enough for a weeknight dessert or, with quick upgrades, can steal the show at any get-together. It lends well to a topping of ripe strawberries or a drizzle of thick caramel sauce. 

Several cheesecake varieties exist, all offering different flavor and texture profiles. There’s curd-style, which typically uses ricotta or cottage cheese; a cheesecake made of quark, a mild fresh cheese; chiffon, delivering a light and fluffy bite; and the cream cheese version commonly found in New York bakeries. This dessert leans on cream cheese and sour cream for the base and, unlike other cheesecake recipes, doesn’t require a water bath but still comes out creamy and delicious.

Cheesecake Pie Ingredients

• Graham crackers: We rely on graham crackers to serve as the crust for this cheesecake pie. The nostalgic cookies deliver a crumbly texture and cinnamon-honey flavor.
• Butter: The fat in this recipe adds rich flavors to the graham cracker crust while helping the crumbs stick together.
• Cream cheese: Cream cheese into the filling helps achieve that smooth and velvety texture and unmistakable cheesecake taste.
• Sugar: We sprinkle in granulated sugar to enhance the sweetness of the cream cheese and sour cream filling.
• Eggs: The eggs help form the structure of the cream cheese custard base in this recipe.
• Vanilla extract: A dash of vanilla extract balances out this cheesecake pie’s rich, sweet and tangy flavors.
• Lemon zest: A few pinches of lemon zest infuse brightness into this decadent cheesecake pie.
• Sour cream: A few dollops of sour cream into the cheesecake filling provide those familiar, tangy tastes.
• Mint: We top this decadent cheesecake with fresh mint for a pop of color and a refreshing flavor.

Directions   

Step 1: Prepare the graham cracker pie crust

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Preheat the oven to 325°F. Mix the graham cracker crumbs and butter in a large bowl. Next, firmly press this mixture onto the bottom and up the sides of a 9-inch pie pan. Cover the crust and refrigerate it for 30 minutes.

Step 2: Make the cheesecake filling

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In another large bowl, beat the cream cheese and sugar until smooth with an electric mixer. Next, add the eggs and beat on low speed just until combined. Stir in the vanilla and lemon zest just until blended. Pour this batter into the prepared graham cracker crust. 

Step 3: Bake and add more filling 

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Bake the cheesecake pie for 20 to 25 minutes or until the center is almost set. Remove the pie from the oven and let it rest for five minutes—keep the oven heated to 325°. Next, grab a bowl and mix together the sour cream, sugar and vanilla. Then, carefully spread this mixture over the pie. Bake for about five more minutes. Take the cheesecake pie out of the oven and let it cool on a wire rack for one hour.

Step 4: Refrigerate and serve the cheesecake pie 

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Store the cheesecake pie in an airtight container or cover with plastic wrap and refrigerate overnight. When ready to serve, garnish the pie with mint and lemon zest.

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Cheesecake Pie Variations 

• Use a shortbread cookie crust: Try crushing shortbread cookies instead of graham crackers and combining them with melted butter to create a delicious crust.
• Make it a turtle cheesecake pie: Drizzle a thick caramel sauce, crunchy pecans and decadent chocolate chips over this cheesecake pie for a fun turtle-flavor twist. (Psst: Check out this delicious recipe for turtle cheesecake.)
• Top with strawberries: Try sprinkling fresh strawberries over this cheesecake pie for a refreshing pop of berry flavor.

How to Store Cheesecake Pie

Store the cheesecake pie in an airtight container in the refrigerator for up to three days to maintain its velvety texture and rich flavor.

Can you make cheesecake pie ahead of time? 

Yes! You can prepare this cheesecake pie well before a gathering or dinner party. Follow the recipe and then store the dessert in an airtight container and refrigerate it for up to three days or until you’re ready to serve.

Can you freeze this cheesecake pie recipe?

Store the cheesecake pie in the freezer in an airtight container or vacuum-sealed for up to two months. When ready to eat, thaw this dessert at room temperature until the filling is soft enough to enjoy—about 30 to 45 minutes.

How long does cheesecake pie last? 

If you have leftover cheesecake pie, you can store it in an airtight container or vacuum-sealed wrap. It will last in the refrigerator for up to three days or in the freezer for up to two months. 

Cheesecake Pie Tips

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Can you make a vegan version of this cheesecake pie recipe?

To bake a plant-based version of this cheesecake pie, we recommend swapping the cream cheese, butter and sour cream for vegan alternatives. You’ll also want to remove the eggs from the filling. Then follow the recipe, keeping in mind that the texture and flavor may vary slightly from this original version. 

Do you need a water bath for this cheesecake pie recipe?

Water baths help create a smooth and velvety cheesecake texture. This recipe nixes this step altogether and still results in a delicious dessert. However, if you’d like to take extra steps to have an expertly executed filling, you can cook this cheesecake pie on the middle rack of the oven and then place a large pan filled with water on the bottom rack to help infuse moisture into the baking process.  

How do you know when the cheesecake pie is finished baking?

Start by monitoring the edges of the cheesecake pie. If they begin to set, but the center still looks undercooked and jiggly, it’s ready to take out of the oven. Don’t worry if the middle seems underset; it will continue to firm up once it chills in the refrigerator.