If you’ve been a fan of Marie Callender’s Cream Cheese Pie your whole life like I have, then you’re going to love this Cream Cheese Pie. It’s fantastically delicious and so simple to make!
Happy Pi Day or should it be Pie Day? I’m so late in getting this post up today so let’s just cut to the chase. I couldn’t let “Pi Day” go by without sharing a delicious pie recipe now could I?
Last year I made this pie for a Pi Day Party we were invited to. If you haven’t tried it, you should.
These cream cheese pie is so, so good. I’ve made it twice in the last week and I’m sure it won’t be the last time I make it. It reminds me so much of Marie Callendar’s cream cheese pie which I have loved and eaten for years. There is only one Marie Callendar’s left in Utah that is fairly close to my house, so it’s a good thing I can make this whenever I want.
I am a huge cheesecake lover which is why I love this pie. It’s quicker and easier to make than a cheesecake, doesn’t crack in the middle and turns out every time. A buttery graham cracker crust filled with a smooth, delicious cream cheese filling and then topped with a slightly sweetened sour cream layer . . . a perfect, delicious dessert. Top if off with some fresh berries or drizzle a little caramel sauce over the top if you’d like, but we just devoured it as is.
I think I’ll be brush up on my math skills today by practicing my fractions . . . .there is about 3/4 of this pie left from yesterday, so if I eat 1/4 of this pie after lunch, that leaves me with me with 1/2 of a pie to hide from my boys so I can finish it off tomorrow.
Aren’t I good at math?!?😂
Happy Pi/Pie Day.
Cream Cheese Pie
Description
A buttery graham cracker crust filled with delicious cheesecake filling. So simple to make and turns our every single time.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon (optional, but really yummy!)
Cream Cheese Filling:
- 12 ounces cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
Sour Cream Topping:
- 1 cup sour cream
- 3 1/2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, melted butter, sugar and cinnamon in a small bowl. Press into a lightly buttered 9-inch pie pan. Bake for 7 minutes. Let cool for about 15 minutes.
- While crust is cooling, make the filling by combining the cream cheese, granulated sugar, and vanilla, mix on medium speed until smooth. Add eggs and mix until just incorporated.
- Pour the filling into the cooled crust and bake until set, 25 to 30 minutes (should almost be set, the very center will still “jiggle” slightly). Cool 5 minutes before topping; leave the oven on.
- Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 more minutes.
- Cool to room temperature, then refrigerate until cold, at least 4 hours. Slice and serve. Store in refrigerator.
Notes
- Make sure your cream cheese is at room temperature, it mixes up so much smoother and easier if it is.
- Category: Pies & Pastries
Recipe Source: Adapted slightly from Cooking Channel
Jodi, that looks like perfection. So simple and so delicious looking. I am going to make this for Easter. I like how it does not make a huge, thick cheesecake, but just a nice cheese pie. Thanks for inspiring me. I am going to make carrot cake, too, and of course have a piece of both!
Thanks Teresa! This is seriously so delicious. I could eat the entire pie myself. I love that it’s to simple to make and makes the perfect size pie for my family. Let me know how it turns out. Take care!
Lovin’ this pie! Thanks for linking up with What’s Cookin’ Wednesday!
This is an awesome pie!! I made it with light cream cheese and topped it with sliced strawberries and it was delicious! Thanks Jodi for another great dessert!
I’ve been wanting to make this for awhile now and I had the chance last night…… and I’m so glad I did! We cut into it this morning after breakfast and it was delicious!
I was going to share with people from work but I’ll do it next time! Hahha! This will be a keeper for me! THank you for sharing this wonderful recipe!
Thanks Monica! I love that you had it after breakfast, that is totally something I would do. Actually, I would probably have it for breakfast. Thanks for taking the time to leave a comment.
Can you freeze this pie
I have never frozen this one, but I have frozen other cheesecakes and they freeze just fine. I would just make sure you wrap it really well and then let it thaw in the fridge.
I just made another one today. We can’t get enough of it. Great recipe. Thanks for sharing it.
Hi Linda! I love hearing that you made this again and love it. I agree, it’s amazing! I haven’t made it for awhile, and now I want to. Thanks for leaving a comment. I love hearing from readers.
I made this for a pie contest at my sons school and it won! Thanks for the awesome recipe this one is a keeper!
Hey Amanda, that makes me so happy that this pie won . . . YAY! Thanks for letting me know❤️.
Dear Jodi,
I grew up in LA and had Marie
Callender’s cream cheese pie all the time!!!!
I’ve never found a recipe or a picture that looks exactly like it
I cannot wait to make this.
God bless you!!!!
Hi Mary! I am so happy you found this recipe. It reminds me so much of Marie Callender’s cream cheese pie. Let me know what you think after you make it.
from my 11 yr old son “this is the best cheese pie I have ever eaten, it should be sold in a restaurant”.
delicious pie, I packed the crumbs a little too tight and had trouble cutting the pie, but still delicious. thanks again, Jodi
Ahhh thanks so much Mary, you just made my day! I am so happy you made this and loved it!❤️Thank you for letting me know.
DIVINE!! Best when chilled for a whole day. Better than the restaurant one Thank you for the recipe!
Thank you Melissa! So happy you loved this. I agree, it is divine.
What is your take on substituting Sweetened Condensed Milk in place of the sugar? If so how much of the SCM to use do you think? Thanks
Sorry Jay, I haven’t ever tried substituting sweetened condensed milk for the sugar, so I don’t know how much you would need.
I went and Googled it and found one. And while I haven’t tried it yet I have this can just sitting around so I might just give it a whirl.
I’d love to hear back if you try it and how it turns out Jay!
I made this tonight and followed the directions perfectly. The crust cane out completely burned AND I even covered the edges! I am so disappointed. I hope I can salvage at least the filling…
Jan, I’m really sorry to hear that your crust burned. If you read the other comments about this cream cheese pie, no one else has had that problem. I’m wondering if your oven cooks a little hot. The crust does get slightly dark, but it shouldn’t be burned. You could try turning your oven down about 25 degrees. Again, I’m sorry this didn’t work for you.
This is the first pie I have ever made and it came out good. I used the cream cheese straight from the fridge instead room temperature. The pie was a little runny even after it being in the fridge for almost 20 hours. Any ideas where I went wrong. It did still taste good.
★★★★★
Not sure why it was runny, I’ve never had this pie not turn out. Maybe you didn’t cook it long enough. Sorry I’m not sure what went wrong.
I made this recipe and added some crushed graham crackers on top. It was a hit. Thanks for the recipe.
★★★★★
Thanks so much! So glad you loved it.
Love it! I made it the first time and didn’t cook it long enough and the top layer sunk in but it was still good! Today I made it again and cooked it longer and then added the top layer. For some reason it’s not as white as your picture. I am using a convection oven not sure if that makes a difference. Either way I’m sure it’ll be good!
So happy to hear you love this Dana! I’ve undercooked it before and thankfully it still tasted good! Everyone’s oven is different, so at least now you know how long to cook it on your oven. Thanks for leaving a comment, I really appreciate it!
DIVINE!! We were craving the Cream Cheese pie from Marie Callendar’s and came across this recipe. This is better and so easy to make at home. My personal twist, instead of adding vanilla extract to topping mixture I add a few drops of lemon extract. In my opinion it tastes just like the restaurant pie. THANK YOU for sharing!
★★★★★
Hi Melissa! I’m so happy you made and loved this pie. What a great idea to add a little lemon extract! I will definitely try that. Thanks for leaving a comment.
Wow!! I made this pie for Easter and the whole family raved about it. It was easy and your directions were very helpful. Thanks so much for sharing. Can’t wait to make it again
★★★★★
Thanks Tammy! So happy you loved this!
Made this first time , but it won’t be the last , I varied just a little , used a 9 inch springform and used 2 Pakets of Vanille Sugar I brought from Germany , instead of sugar and liquid vanilla with the sour cream topping , we all loved it ,
Thanks Helga! So happy you loved it!
Ive made the “delux cheese Pie” from a very old good housekeeping cookbook for years. and this is nearly the same only better!! I accidently made this in a 9 inch round cake pan and it worked great, the pie was little lower than the rim, but it chilled faster. For the crust i used a mix of brown and white sugar. For those who havent had this before its got a great cheese cake vibe but it is different, in my original recipe the sour cream isnt baked and isnt sweetened and that works too if you like extra tart (just top the warm pie with a cup of plain sour cream) . Getting the cream cheese to room temp is a must, a way to speed that up, is to heat a cup of water in the microwave for about 2 minutes, turn off microwave and put the cream cheese and eggs in and shut the door. do not turn on the microwave do not open the door. the microwave is insulated and the cream cheese gently gets warm. Also cream the cream cheese a bit first before adding the eggs, that makes is smoother. everyone should try this at least once. yum
★★★★★
Hi Laura! So happy you loved this. Good to know it works in a round cake pan. Thanks for the tips and shout out for this pie! I agree completely that everyone should make this at least once.Take care.
This a great! I’ve never seen a recipe for cream cheese pie let alone knew Marie Callenders made one! I grew up with my Mom making her recipe from the 60s , just one of her awesome pies. Our recipes are with the same usual suspects but different measures. I like to use cinnamon in my crust too!
I also play and tweak for whatever taste we may be craving. Have one in the oven for Thanksgiving as I’m writing this!! I like to add walnuts to the crust and top off the sour cream layer with pomegranate citrus sauce then garnish with pom seeds and walnut pieces!! The combos are endless, so much fun!!
Happy Thanksgiving!
Help ! I didn’t concentrate and didn’t put the pie in the oven while I mixed the sour cream topping. Rather, I gently added the sour cream topping on the cream cheese layer and put the whole thing in the oven! Is there something with the heat ( temperature of oven ) or timing I need to know ???
Oh shoot, I hope it still turned out.
A couple hours later, friends, I left it in the oven, lowered the heat to 325, and 15 min. later turned the oven off and left it inside the oven for about 20 min. Then took it out to cool for an hour or so. The edges of the filling and its center were lightly browned. Its now in the refrigerator and we’ll cut it in the morning. Stay tuned?
Julia Kay Grace
This is the same recipe I’ve used for years, but was unfortunately lost. My mom made this recipe all the time and was a hit in the 60s and 70s. This is absolutely wonderful, practically foolproof, and easy. We make ours gluten-free (such an easy transition) and serve with what ever fruit “compote” we feel for the day…cranberry compote for Thanksgiving, Cherry for Christmas, Strawberry for summer. Combos are endless. Thanks for publishing it so I could “find” it again and make again.
★★★★★
I’m so happy you found this recipe! I love the idea of the different fruits! Enjoy!
Hello! Well, i undercooked a carrot cake and am going to use that for the piecrust!! Fingers crossed but i think it will be a winner.
Wish me luck.
I think that will be very delicious. Let is know how it turned out?
Yummy combination of carrot cake and cream cheese pie…
★★★★★
This is just like an old recipe our family has been making on Easter for years, Called “Cheese Pie Royal” basically the same but but after you cook the cream cheese part of the pie let it cool for 5 mins you sprinkle cinnamon on it before you put the top sour cream layer. My recipe was 425° for just 5 minutes for the topping versus 350° for 10 . The cinnamon between layers takes it to the next level, serve with sliced strawberries.
Hey Dawn, I love the idea of the cinnamon on this. YUM!
I have been making this for a few years, It is delicious. I grew up in LA and lived a block from a Marie Callendar. Ate theirs all the time. This recipe is awesome!
★★★★★
Thanks Bill!
This is my “go to” pie for events. I use sweetened-condensed milk in it though, less sugar…add a few tablespoons of the sweetened-condensed milk. It makes for a richer pie. PLUS QUALITY INGREDIENTS…Philadelphia Cream Cheese, raw, organic sugar (it has a different flavor from processed sugar), Watkins vanilla. I also put a bit of lemon juice, plus make from scratch, a blueberry sauce topping. (Fold the berries as to not damage them..make sure the sauce sticks to a metal spoon…and blend cornstarch well)
I receive many compliments on the pie…add lemon zest to blueberry sauce. It’s so delicious.
Next, I’m wanting to make said pie but do it with pineapple…yummy…
★★★★★
I’m editing my comment here…I discovered Rodelles Baking Extract and honey, it’s a game-changer. I have switched that from Watkins. I’ll use Watkins if I’m out of Rodelles. I’ll use sweetened-condensed milk, verses sugar. It makes for a richer pie!
Regarding the sour cream topping, if I’m not doing a blueberry sauce on top, I’ll put in a bit extra lemon juice in the sour cream, plus a bit of lemon zest. That way, when you bite into a piece, you’ll have a distinct lemon flavor in the topping, and a distinct bakers extract in the filling and together, it’s just marvelous.
I’m happy I found this. I’m planning now to make this for Christmas. It looks and sounds delicious. We like the baked Cheese Cake Pie better than no- bake. I’m going to make this as written, then next time adding the Lemon Extract. I’m a lemon lover. I’m excited about both. This will make an excellent dessert for Christmas. Thanks !!! Merry Christmas to you and your family !!! God Bless You All. Amen.
I left a long comment, but after I sent it, it blinked and it all went away. So, In Short, Thanks for this recipe and complete instructions. God Bless You !
Thank you Barb! Happy holidays!