Cheesecake Pie

Rich, creamy, and impossibly decadent, this cheesecake pie is the ultimate dessert for any occasion.

With a buttery graham cracker crust, a silky smooth filling, and a divine balance of tangy and sweet, every bite is a masterclass in indulgent delight.

Ready Time

2 hrs 45 mins

Yields

10 servings

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup heavy cream
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, softened

Instructions

Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

Press the mixture into the bottom and up the sides of a 9-inch springform pan.

Bake for 10 minutes, then let cool completely. In a large mixing bowl, beat the cream cheese until smooth.

Add the granulated sugar and beat until combined.

Beat in the egg yolks one at a time, followed by the vanilla extract. In a separate bowl, beat the egg whites until stiff peaks form.

Fold the egg whites into the cream cheese mixture until no white streaks remain.

In another bowl, whisk together the sour cream, heavy cream, granulated sugar, flour, and salt. Beat in the softened butter until smooth.

Add this mixture to the cream cheese mixture and mix until well combined.

Pour the cheesecake batter into the prepared pan over the crust. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.

Let the cheesecake cool in the oven with the door ajar for 1 hour.

Then, remove it from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Release the springform pan sides and transfer the cheesecake to a serving plate.

Slice and serve!

Notes

Make sure to use high-quality graham cracker crumbs for the best crust flavor. You can also use other crumbly cookies like chocolate sandwich cookies for a different twist.

Don’t overmix the cream cheese mixture, as it can lead to a dense cheesecake.

Stop mixing as soon as the ingredients are combined. To ensure stiff peaks when beating the egg whites, make sure your mixing bowl and beaters are clean and dry.

When you fold the egg whites into the cream cheese mixture, do it gently but thoroughly to avoid deflating the mixture.

Don’t open the oven door during the baking time, as this can cause the cheesecake to crack. Let the cheesecake cool completely in the pan before refrigerating it, as this helps prevent cracking.

If you want a golden brown top, bake the cheesecake for an additional 5-10 minutes.

Keep an eye on it to avoid overcooking. This cheesecake is perfect for special occasions or potlucks, and you can also customize it with different flavors like lemon or chocolate.