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.
- 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
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Preheat the oven to 350 degrees F.
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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.
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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.
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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.
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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.
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Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
Make sure your cream cheese is at room temperature, it mixes up so much smoother and easier if it is.
3.4.3177
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.