Easy Cream Cheese Pie

Rich, creamy, and utterly decadent, this easy cream cheese pie is the perfect dessert for any occasion.

With a crunchy graham cracker crust, a velvety cream cheese filling, and a sprinkle of nuts for added crunch, this pie is sure to impress friends and family alike.

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
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/4 cup granulated sugar
• 1/2 cup chopped pecans or walnuts (optional)

Instructions

Preheat your oven to 350°F (180°C).

In a medium bowl, mix together the graham cracker crumbs and 1/4 cup granulated sugar.

Stir in the melted butter until the crumbs are evenly moistened.

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

Bake for 10-12 minutes or until lightly browned.

Let cool completely.

In a large mixing bowl, beat the softened cream cheese until smooth.

Gradually add 1/2 cup granulated sugar and beat until combined.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the sour cream and 1/4 cup granulated sugar.

Beat in the sour cream mixture into the cream cheese mixture until smooth.

Pour the filling over the cooled crust.

If using nuts, sprinkle them evenly over the top of the filling.

Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.

Avoid overbaking.

Let the pie cool completely in the pan on a wire rack.

Once cooled, refrigerate for at least 4 hours or overnight.

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

Slice into 9 pieces and serve chilled.

Notes

To make the crust, make sure to press the crumb mixture into the pan firmly, but gently, as you want it to hold its shape.

Don’t overbake the crust, or it’ll get too dark and crispy.

When making the filling, be sure to beat the cream cheese until it’s super smooth, as this will help the filling come together nicely.

Don’t overbeat the eggs, though – you don’t want scrambled eggs in your pie! If using nuts, sprinkle them evenly and not too densely, as you want a nice distribution of texture throughout the pie.

When baking the pie, keep an eye on it around 50 minutes.

You want the edges to be set, but the center to be slightly jiggly.

Don’t worry if it’s a bit wobbly – it’ll set in the fridge.

Let the pie cool and chill completely before serving.

This will help it set and make it easier to slice.

To get clean slices, use a sharp knife and wipe it clean between cuts.

This pie will keep in the fridge for up to 5 days, so feel free to make it ahead of time and keep it chilled until serving.

Nutrional Value

• Calories: 420
• Total Fat: 29g
• Saturated Fat: 18g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 13g