Cheesecake Pie Recipe

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Cheesecake Pie Recipe



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Cheesecake and pie lovers, rejoice! Imagine blending the creamy, lush flavors of a classic cheesecake with the convenience and crust of a traditional pie. This recipe for Cheesecake Pie offers just that—a delightful fusion that is sure to impress at any gathering or serve as a comforting treat at home. This article will walk you through the steps to create this delectable dessert, complete with tips for achieving the perfect texture and flavor.


For the Crust:

1 ½ cups of graham cracker crumbs
⅓ cup of white sugar
6 tablespoons of melted butter
½ teaspoon of cinnamon (optional)

For the Filling:

2 packages (8 ounces each) of cream cheese, softened
2/3 cup of white sugar
2 large eggs
1 teaspoon of vanilla extract
1 cup of sour cream

Optional Toppings:

Fresh berries (strawberries, blueberries, raspberries)
Whipped cream
Fruit compote or preserves


Prepare the Crust:

    Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

    In a medium bowl, mix together the graham cracker crumbs, sugar, melted butter, and cinnamon until well combined.

    Press the mixture into the bottom and up the sides of a 9-inch pie plate.

    Bake in the preheated oven for 8 minutes, then remove and set aside to cool slightly.

    Make the Filling:

      In a large mixing bowl, use an electric mixer to blend the cream cheese and sugar until smooth and creamy.

      Add the eggs, one at a time, mixing well after each addition.

      Stir in the vanilla extract and sour cream until the mixture is well combined.

      Pour the filling into the cooled crust.

      Bake the Pie:

        Bake in the preheated oven for 35-40 minutes, or until the center is almost set but still slightly jiggly.

        Turn off the oven, open the oven door slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

        After cooling in the oven, remove the pie and allow it to cool completely on a wire rack.

        Chill and Serve:

          Once cooled, refrigerate the cheesecake pie for at least 4 hours, preferably overnight.

          Before serving, garnish with your choice of toppings such as fresh berries, whipped cream, or fruit compote.

          Tips for Perfect Cheesecake Pie:

          Cream Cheese Texture: Ensure your cream cheese is at room temperature before mixing to avoid lumps in your batter.

          Avoid Overmixing: Mix just until the ingredients are combined. Overmixing can introduce too much air into the batter, leading to cracks during baking.

          Cooling Gradually: The slow cooling process in the oven is crucial for preventing the top from cracking. Be patient and let the cheesecake set properly.

          This Cheesecake Pie recipe combines the best elements of both worlds, offering a dessert that is both rich and refreshing. Whether it’s for a special occasion or a simple family dinner, it promises to be a crowd-pleaser. Enjoy crafting this treat and even more so, enjoy devouring it!

          Variations to Customize Your Cheesecake Pie:

          One of the joys of this Cheesecake Pie recipe is its versatility. Here are a few variations that you can try to customize the dessert to your taste:

          Chocolate Cheesecake Pie:

            Add 1/4 cup of cocoa powder to the cream cheese mixture to turn your cheesecake into a chocolate delight.

            You can also mix in chocolate chips or a swirl of melted chocolate before baking for an extra chocolaty flavor.

            Lemon Cheesecake Pie:

              Include the zest of one lemon into the cheesecake mixture to infuse it with a citrusy freshness.
              Add a tablespoon of lemon juice for an enhanced lemon flavor that contrasts beautifully with the creamy filling.

              Pumpkin Cheesecake Pie:

                Mix 1/2 cup of pumpkin puree and a teaspoon of pumpkin pie spice into the filling for a fall-inspired treat.

                This variation is perfect for Thanksgiving or any autumn gathering.

                No-Bake Cheesecake Pie:

                  For a no-bake version, simply use a premade or no-bake crust. Combine the cream cheese with 1/2 cup of confectioner’s sugar and 1 teaspoon of vanilla extract. Then fold in 1 cup of whipped cream to make the filling light and fluffy.

                  Chill for at least 6 hours before serving to allow the pie to set properly.

                  Berry Swirl Cheesecake Pie:

                    Before baking, swirl in 1/2 cup of your favorite berry preserves into the cheesecake mixture using a knife or a toothpick for a marbled effect.

                    This adds a beautiful visual element and a burst of berry flavor that complements the creamy base.

                    Serving and Storage:


                    Cheesecake Pie is best served chilled. For neat slices, dip your knife in hot water and wipe it dry before each cut.

                    Pair it with a cup of coffee or tea to balance its richness.


                    Cheesecake Pie can be refrigerated for up to 5 days. Make sure it’s covered to prevent it from absorbing other flavors from the fridge.

                    For longer storage, you can freeze the pie for up to a month. Wrap it tightly in plastic wrap and then aluminum foil. Thaw it overnight in the refrigerator before serving.

                    The Cheesecake Pie is a versatile dessert that merges the creamy, dense texture of cheesecake with the crisp, buttery crust of a traditional pie. Whether you stick to the classic recipe or experiment with one of the variations, this dessert is sure to satisfy your sweet tooth. The simplicity of the recipe coupled with the potential for customization makes it a perfect addition to any baker’s repertoire. Enjoy baking and indulging in your very own Cheesecake Pie!


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