This Easy Cheesecake Pie is a dreamy dessert that combines creamy richness with a buttery, crumbly crust in every bite. With just 20 minutes of prep and a 45-minute bake, you’ll create a velvety filling that’s perfectly smooth and lightly sweetened. The golden crust adds a satisfying crunch, while the cheesecake’s luscious texture melts in your mouth. It’s a dessert that feels indulgent yet effortless to make.
After chilling for a few hours, this pie becomes a cool, decadent treat that’s ideal for any occasion. The balance of tangy cream cheese and subtle vanilla creates a flavor that’s both comforting and elegant. Whether you’re hosting a gathering or treating yourself, this pie promises to impress with its simplicity and irresistible charm.
Ingredients for Easy Cheesecake Pie
- Graham Cracker Crust:
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 6 Tablespoons (85g) unsalted butter, melted
- Filling:
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 2 large eggs, at room temperature
- Optional Toppings:
- Raspberry dessert sauce
- Fresh raspberries
- Whipped cream
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (177°C).
- Make the crust: If starting with full graham crackers, grind them into fine crumbs using a food processor or blender. In a medium bowl, mix the crumbs and sugar, then stir in the melted butter. The mixture should be thick and sandy. Press it into an ungreased 9-inch pie dish, patting it down with medium pressure to form a compact crust. Use a measuring cup to smooth the bottom and a spoon to round the edges. Bake for 10 minutes.
- Prepare the filling: While the crust bakes, beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth (about 3 minutes). Scrape down the sides of the bowl. Add the sour cream, vanilla, and lemon juice, and beat until fully combined. On medium speed, add the eggs one at a time, mixing just until blended. If lumps remain, whisk by hand until smooth.
- Lower the oven temperature: Reduce the heat to 325°F (163°C). Pour the filling into the warm crust.
- Bake the pie: Bake for 35 minutes or until the center is almost set. Check at 25 minutes; if browning too quickly, tent with aluminum foil for the last 10 minutes.
- Cool and chill: Let the pie cool on a wire rack for 1 hour, then refrigerate for at least 2 hours (or up to 2 days) before serving.
- Garnish and serve: Add optional toppings like raspberry sauce, fresh raspberries, or whipped cream before serving. For clean slices, use a sharp knife and wipe it clean between cuts.
- Store leftovers: Cover and refrigerate for up to 5 days.
Creative Toppings to Elevate Your Cheesecake Pie
Take your cheesecake pie to the next level with these delicious topping ideas! Drizzle raspberry dessert sauce for a tangy twist, or add a dollop of whipped cream for extra creaminess. Fresh raspberries or blueberries make a vibrant and healthy garnish. For a decadent touch, sprinkle chocolate shavings or caramel drizzle over the top. Let your creativity shine!
Perfect Slicing and Serving Tips
For clean, professional-looking slices, use a sharp knife dipped in hot water and wiped dry before each cut. The first slice might be tricky, but the rest will come out beautifully. Serve chilled with a side of fresh fruit or a scoop of vanilla ice cream for a delightful dessert experience. Remember, presentation matters!
Storage and Make-Ahead Advice
Store your cheesecake pie covered in the refrigerator for up to 5 days. If you’re planning ahead, you can prepare the pie up to 2 days in advance—just add toppings right before serving. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before enjoying.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought graham cracker crust to skip the crust-making step. For the filling, ensure your cream cheese and eggs are at room temperature to avoid lumps and speed up mixing. You can also bake the pie a day ahead and let it chill overnight—perfect for stress-free entertaining!
Common Questions Answered
Can I use low-fat ingredients? While you can, full-fat cream cheese and sour cream yield a richer, creamier texture. Why does the crust need pre-baking? Pre-baking ensures a firm, crisp base that won’t crumble when sliced. Can I use a different crust? Absolutely! Try a chocolate cookie crust or nut-based crust for a fun variation.
Easy Cheesecake Pie
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers) 180g
- 1/4 cup granulated sugar 50g
- 6 Tablespoons unsalted butter, melted 85g
Filling
- 16 ounces full-fat brick cream cheese, softened to room temperature 452g
- 1/2 cup granulated sugar 100g
- 1/4 cup full-fat sour cream, at room temperature 60g
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 2 large eggs at room temperature
- optional for topping: raspberry dessert sauce, fresh raspberries, & whipped cream
Instructions
- Preheat oven to 350°F (177°C).
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust—this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
- Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes.
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, vanilla extract, and lemon juice, and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed to combine—you don’t want any lumps. Then on medium speed, add the eggs one at a time, beating after each addition until just blended. After the second egg is incorporated into the batter, stop mixing. If you still see some lumps at this point, switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK.
- Lower the oven temperature to 325°F (163°C) and spread the cheesecake filling into the warm crust.
- Bake the pie for 35 minutes or until the center is almost set. Check it at the 25-minute mark, and if it’s browning too quickly on top and around the edges, tent it with aluminum foil for the last 10 minutes of baking.
- Set the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving. (Cover if chilling it for longer than a few hours.)
- Feel free to garnish the pie with any of the optional toppings listed in the notes right before or a couple hours before serving. (Keep pie refrigerated if you decorate it and plan to serve later.) I use a squeeze bottle to drizzle raspberry sauce on top and a piping bag fitted with Wilton 1M piping tip to zigzag whipped cream on top. For neat slices, use a clean sharp knife, and wipe the knife clean between each slice. Tip: The first slice is never pretty! Much easier to slice after that first piece is out.
- Cover and store leftover pie in the refrigerator for up to 5 days.