Cheesecake Pie
It's no secret we love cheese around here. And that applies even to dessert. That may sound weird, but I'm talking about cheesecake. While we like a good cheesecake, it can be finicky and time consuming to make. Not to mention expensive when one is buying four blocks of cream cheese! So, what’s a cheesecake-loving girl to do?
Enter this cheesecake pie. It's still captures that creamy cheesecake flavor, but without all the effort (no cheesecake pan or water bath needed!). Plus, it’s not quite as heavy of a dessert as traditional cheesecake, so I can feel slightly less guilty when I eat a piece…or two.
Cheesecake Pie
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 8 slices
Ingredients
1 1/2 cups graham cracker crumbs
2 tablespoons + 2/3 cup sugar
5 tablespoons of butter, melted
2 blocks cream cheese, room temperature
2 eggs
2 teaspoons vanilla extract
Instructions
Preheat oven to 375 degrees.
Combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter in a large bowl.
Press evenly into the bottom and sides of a 10-inch pie plate.
In a stand mixer with the paddle attachment (or use a hand mixer), combine cream cheese and sugar on medium speed until smooth.
Scrape sides of bowl, then add eggs and vanilla and combine on low speed until smooth.
Add cream cheese filling to the pie plate and spread evenly.
Bake 30 minutes.
Allow to cool to room temperature, then place in fridge for 2 hours or so. Serve cold.
Recipe Notes:
We normally eat this pie as it is, but adding a topping is absolutely acceptable. Caramel, a fruit syrup, chocolate shavings, or turtle topping are all great ideas.