Easy Cheesecake Pie

Making a cheesecake in a pie plate and baking it in a low temperature oven makes this one of the easiest, most satisfying and foolproof cheesecakes that you will ever make. It's creamy and silky with just a touch of tang. The hardest part about making this cheesecake pie is waiting for it to cool completely before cutting into it.

Easy Cheesecake Pie

Crust

1 1/2 cups graham cracker crumbs

3 Tbsp. sugar

1/3 cup butter, melted

Filling

1 pound cream cheese (2-8oz.blocks), at room temperature

1/2 cup sugar

1 1/2 tsp. cornstarch

Pinch kosher salt

1/4 cup sour cream

1/2 tsp. vanilla

1 tsp. lemon juice

2 large eggs

Topping

1 cup sour cream

2 Tbsp. sugar

1/2 tsp. vanilla

1/4 cup fresh lemon juice

Preheat oven to 300 degrees

Crust – Mix the graham crackers, sugar and melted butter in a bowl with a fork until all the butter has been absorbed. Press into the bottom and up the sides of a deep dish pie pan. I use a soup spoon, others like to use the bottom of a glass. Keep in the fridge while you make the batter.

If you don’t have a deep dish pie pan a regular size pie pan will also work, you just won’t have the extra crumb to decorate the top edge.

Filling – Mix the sugar, cornstarch and salt together to blend. Add cream cheese and mix in a stand mixer with the paddle attachment on medium low until the mixture is creamy. Scrape down the beater and the sides of the bowl. Add the sour cream, lemon juice and vanilla and mix until creamy. Scrape down the beater and sides of the bowl; add one egg at a time with the mixer on low and mix until eggs are incorporated and batter in creamy. Scrape down the beater and sides of the bowl and mix a few times by hand to make sure batter is mixed well. Pour it into the pie crust and spread out evenly. You are correct, I did write scrape down the beater and sides of the bowl 3 times. That's how important it is 😃

Bake - in a 300 degree oven for 1 hour on middle rack.

Topping – mix topping ingredients together and spread over top of baked cheesecake. Bake for another 10-12 min. to allow the topping to set.

Edging (optional)– if you use a deep dish pie plate there will be crust exposed at the top that you can gently push with your fingers or a butter knife on to the edge of the pie to make it look more decorative. Do this after it comes out of the oven.

COOLING (not optional) – allow to cool at room temperature for at least an hour and chill for a minimum of 4 hours (overnight is best) before cutting. It will be worth the wait.

Blueberry Sauce Recipe