Description
This cheesecake pie features a rich filling with cream cheese and sour cream, all nestled in a crunchy graham cracker crust. Perfect for celebrations or a special treat!
Ingredients
Scale
- 1 ½ cups (180 g) graham cracker crumbs
- ⅓ cup (65 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- 16 ounces (452 g) brick-style cream cheese, softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature, lightly beaten
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs with the granulated sugar until combined.
- Drizzle the melted butter over the crumb mixture and stir with a fork until all crumbs are moistened.
- Firmly press the crumb mixture into the bottom and sides of a 9-inch pie plate using a clean measuring cup for the bottom. Ensure it’s packed tightly to hold together when sliced.
- Bake the crust for 10 minutes, then take it out of the oven and set aside to cool while preparing the filling, keeping the oven at 325°F.
Notes
Let the cream cheese soften at room temperature for easier mixing.
For a sweeter pie, add more sugar to the filling as needed.
Serve chilled for the best flavor experience.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 19 g
- Sodium: 300 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg