This is an easy cheesecake recipe, great for starting home bakers because it's very easy to make. You'll get more crust and less filling than with a regular cheesecake and trust me, it's fantastic! The graham cracker crust has brown sugar for extra flavor and the filling is soft and incredibly creamy. The baked pie lasts for several days and can be frozen.
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This recipe is way simpler to make and comes out creamier with less effort than a tall cheesecake due to the smaller amount of filling. A slice of this pie is more in tune with cheesecake squares, but with more crust.
Is cheesecake pie a thing? I sure hope it is because, as much as I love cheesecake (and I do, trust me), I find cheesecake pie utterly delicious, easier to eat, and less of a fuss to make.
What is the difference between cheesecake and cheesecake pie? The proportion of filling to crust is what sets this cream cheese pie apart. I didn't think it would work so well. But it does!
Is cheesecake a pie or a cake? A traditional cheesecake is not a cake technically because it has a crust. That said, it can be cataloged as a pie for that same reason. The recipe today is specifically a pie with a crust filled with a cheesecake mixture.
About this recipe
- Very creamy: you can see in the images just how smooth and creamy this cream cheese pie is.
- It keeps very well: I have it for several days in the refrigerator and for a month (sometimes more) in the freezer. Always well wrapped or in an airtight container.
- Versatile: it can be served with different fruit sauces, chocolate or caramel sauces, or simply plain.
- Perfect for a crowd: it's a great dessert recipe to make for a picnic, barbecue, potluck, or other relaxed gatherings.
Graham cracker pie crust
It's our trusted crumb recipe that we love so much. Super simple to make, it's an important component of this recipe.
Quantities and instructions are in the recipe card at the end of this post, and you can also check out our homemade graham cracker crust post for more info and a video tutorial.
My tip: start pressing the sides of the pan first, making sure the angle where the base meets the edges is firm and quite thick (this will ensure you can remove the sliced cheesecake more easily when serving). Then move over to pressing the crumbs at the base.
Ingredients
- Graham cracker crumbs: you need fine crumbs so using a food processor is the best choice. I use homemade graham crackers or regular graham crackers when I can get a hold of them, but honey maid graham crackers, cinnamon graham crackers, or vanilla wafers work well if you want to have a choice of cookie crusts.
- Unsalted butter.
- Brown sugar: use light or dark, both work. It adds a wonderful crunch and caramel flavor that is wonderful.
Cheesecake filling
It's a cream cheese mixture with simple ingredients that you probably have at home already. Unless it's your first time making a cheesecake.
Ingredients
- Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess. I always use Philadelphia original cream cheese but other premium brands work fine.
- Sugar: white, granulated sugar is my first choice. You can use light brown sugar, coconut sugar, or fine muscovado sugar. Take into account that the last two sweeten a little less and that you already have brown sugar in the crust. And they will darken the color of the filling.
- Sour cream: use the regular, full-fat type.
- Cream: I usually use heavy cream or heavy whipping cream. But any cream works, like double or whipping. It's a small amount.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
How do you make a creamy cheesecake pie?
- Room temperature ingredients: it's essential for achieving smoothness and creaminess. The batter must be completely lump-free before you add the eggs.
- Stir don't beat: another step that ensures a great result. If the ingredients are at the right temperature, you should be able to combine them easily with a hand whisk in a large bowl. The only step where you can use an electric beater (at low speed) is when mixing the cream cheese at the beginning with the sugar.
- Baking the pie: it's important that you take it out while still jiggly. It will continue to solidify as it cools down and then in the fridge. It's important for creaminess.
- Cooling down and refrigeration time: let the pie cool down completely on its own on a wire rack after you take it out of the oven, and then refrigerate it for at least 6-8 hours and up to 2 days, well covered in plastic wrap to avoid dryness.
- No water bath: in this case there's no need for one if you follow the instructions. This filling bakes much faster than a regular cheesecake and comes out very creamy without it.
How to serve cheesecake pie
Plain: if you like the flavor of cheesecake on its own, this is a great dessert to serve plain, cold or at room temperature.
Fruit topping: any sauce is fantastic as a topping, like blueberry sauce or strawberry sauce. Or any of our homemade berry compotes if you want a less thick option as they don't have cornstarch.
Caramel, dulce de leche, or chocolate: if you want a more wintery flavor, a drizzle of salted or regular caramel sauce, homemade dulce de leche, or a chocolate sauce works wonderfully. You can also mix them like we do when going over the top with our favorite homemade fudgy brownies.
Fresh berries: another alternative if you don't have time to make a sauce or want a lighter topping. Berries are acidic so they pair very well with this rich and sweet cheesecake recipe.
Kitchen notes
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven temperature is well calibrated and at the right temperature for each recipe. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Graham cracker crumbs: it's important that they're finely crushed so I recommend a food processor. If you don't have one, you can go the old-fashioned way of using a large storage plastic bag and a rolling pin. Put crackers in the bag, leave it opened just a little and use the rolling pin to crush them until you have fine cookie crumbs. It takes several minutes and you might need to adjust the amount of air inside the bag that allows you to roll easily.
- Creamy cheesecake: follow the instructions in the recipe card below for the best results. The temperature of ingredients, baking, cooling, and refrigeration times are essential for a good result.
Related recipes you might like:
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Cheesecake Pie (creamy and easy)
Ingredients
For the crust:
- 1 ¾ cups graham cracker crumbs, see Notes for alternatives
- 2 tablespoons brown sugar
- ½ cup butter
For the filling:
- 12 oz cream cheese, at room temperature
- ⅔ cup sugar
- 2 eggs, at room temperature
- ⅓ cup heavy cream, or heavy whipping, at room temperature
- ¾ teaspoon vanilla
- ¼ cup sour cream, at room temperature
Instructions
For the crumb crust:
- Preheat the oven to 325°F (170°C).
- Have ready a 9-inch round pie pan (pie plate).
- Grind graham crackers in the food processor until you have very fine crumbs.
- Add the brown sugar and pulse once or twice to mix.
- Drizzle the melted butter over the crumb mixture and pulse until combined and no dry spots remain. It will look like wet sand.
- OR transfer the crumbs to a medium bowl, add the brown sugar and mix with a spoon until well combined. Add the melted butter and mix with a spoon or spatula until the mixture looks like wet sand.
- Put this mixture in the prepared pie dish and press firmly onto the sides and bottom. I recommend you start with the sides and make sure the angle where the side meets the base is firm.
- Bake for 10 minutes. Remove from the oven and place on a cooling rack while making the filling.
- Don't turn the oven off.
For the cheese filling:
- Mix cream cheese in a large mixing bowl until very smooth. You can use a handheld mixer at low speed, or a wire whisk. If the cheese is at room temperature, mixing it by hand should not be a problem. We don't want to incorporate air into the batter.
- Gradually add sugar and mix until it's well incorporated. If using a handheld electric mixer, use it only until this part and at low speed.
- Add eggs all at once mixing with a wire whisk until completely combined, scraping down the sides of the bowl a few times. Be patient as the egg white sometimes takes a little longer to dissolve, and don't be tempted to beat. This is good for creaminess later.
- Add vanilla, sour cream, and cream, stirring to incorporate well. You must have a lump-free batter.
- Pour the mixture into the baked crust. It might be warm and that’s fine.
- Bake cheesecake pie for 30-35 minutes, until the top is dry but the filling still jiggles quite a lot in the center. It might take you a little longer (as a reader reports), don't be tempted to bake it until the center is set. It will solidify as it cools and after it’s refrigerated. It's essential to chill it for several hours before eating it.
- Cool completely to room temperature in the pie plate on a wire rack, then wrap in plastic (still in the pan, see Note below) and refrigerate for at least 8 hours. Remove the plastic when you want you take it out of the fridge to serve it. I leave it for 1 or 2 days for the creamiest consistency.
- Serve cold or at room temperature, plain or with a topping (see Notes below for ideas).
- Store leftovers covered in plastic wrap or in an airtight container in the refrigerator for 4-5 days or frozen for up to a month. For the freezer, I wrap it in cling film first and then aluminum foil. Defrost at room temperature or in the fridge, depending on how much time you have.
Notes
Plain: if you like the flavor of cheesecake on its own, this is a great dessert to serve plain, cold or at room temperature.
Fruit topping: any sauce is fantastic as a topping, like blueberry sauce or strawberry sauce. Or any of our homemade berry compotes if you want a less thick option as they don't have cornstarch.
Caramel, dulce de leche, or chocolate: if you want a more wintery flavor, a drizzle of salted or regular caramel sauce, homemade dulce de leche, or a chocolate sauce works wonderfully. You can also mix them like we do when going over the top with our favorite homemade fudgy brownies.
Fresh berries: another alternative if you don't have time to make a sauce or want a lighter topping. Berries are acidic so they pair very well with this rich and sweet cheesecake recipe. Cookie crusts: I use homemade graham crackers or regular graham crackers when I can get a hold of them, but honey maid graham crackers, cinnamon graham crackers, or vanilla wafers work well if you want to have a choice of cookie crusts.
Aimee Havens says
Hey there, love this recipe! Its very similar to one my husband had growing up which is a no bake version that NEVER sets. I add a splash of lemon juice and vanilla bean paste as well. Thank you so much for sharing, this is my go to recipe for cheesecake now!
Louise Trader says
I just put in the oven. Fingers crossed. First time ever making a cheesecake. I tasted the filling. So good. I’ll let you know how it comes out.
Paula Montenegro says
Let me know Louise! Remember to chill it well for several hours before eating so it's creamy and fully set.
Deanna L says
This pie was so good. I am definitely keeping this recipe. So much flavor.
Damen says
I've used several of your recipes now and each one has turned out awesome! You're a fantastic pâtissier!
Paula Montenegro says
Thanks SO much for letting me know Damien! It's all I want to hear, that the recipes work. Have a great week.
Binnie says
Hi Paula,
I overbought Philadelphia whipped cream cheese.
Can I use it in this recipe?
Thanks so much,
Binnie
Paula Montenegro says
Hi Binnie, I never used whipped for cheesecakes, as it has more air incorporated and will not have the same structure. It's great for no-bake dips and spreads, but not so much for baked cheesecakes. So I can't recommend it as I don't think the final product will be as good.
Jessica says
Turned out amazing! Rather than wrapping in plastic in the fridge, I covered it with tinfoil, and it's stayed nice and moist that way even though it's been three days! Super happy to find this recipe and I'll definitely make it again.
Elaine says
Mine turned out well, but I do not recommend covering with plastic wrap until it has chilled for hours. When it was cooled off, but not yet put in the fridge, I put the plastic wrap gently over and it touched the cheese cake and ripped off some of the top layer. Disappointing! I recommend either an inverted plate on it or an airtight container. Now I must make a fruit topping to hide the ugly rip.
Paula Montenegro says
Hi Elaine, the idea behind wrapping it is so it doesn't dry out in the fridge. As the plastic is removed after several hours of refrigeration, when the filling had a chance to firm up, there's usually no issues. But thanks for the comment; I'll add a note about it. Have a great weekend.
Dolores L Beauchamp says
I need to know how substitute free for sugar . Thank you
Marcy says
Hey so I don't have whipping cream. Can I replace it with milk or is there something else I can use?
Paula Montenegro says
Hi Marcy, I never substituted it, but you could use evaporated milk or whole milk with melted butter. For the first option, melt 1/2 tablespoon of butter, add it to the 1/3 measuring cup and fill with evaporated milk. For the whole milk it's the same procedure but use 1 tablespoon of butter. This add back the fat that is found in the cream, and though it's not exactly the same, it should work.
Eliz says
Whoa , wait one cotton pickin minute !
lol
I’m salivating just making this recipe and you want us to refrigerate for at least 8 hours ????
This is not possible
It’s almost like letting a kid walk through a candy store and saying but don’t touch the candy ! lol
Well it is in my oven as we speak
I will try but not making no promises !
Thank you Paula for another awesome recipe I’m sure of this one too !
I have shared my baked goods with some very lovely ladies who wanted your website , needless to say they are bringing me baked goods now lol
Mandy S says
Love this recipe. I made this for thanksgiving because I’m not a big fan of fruit pie or pumpkin. It was a hit! I paired it with a homemade salted Carmel drizzle and some fresh raspberries on other pieces. The flavor profile with both toppings together taste great with this simple cheese cake base as well 🙂
FParker says
Made this for thanksgiving, my family wanted cheesecake but didn't want something super thick (eg most new york styled ones).
My family loved it! I'm neutral positive on it personally.
Tips / Advice (or what i'd do differently)
- Make it a day or two in advance! It does need 8 hours to set, but it also tasted a lot better on the Saturday after!
- Less sugar in the filling. I found it way too sweet, but that's a personal preference.
I'll probably bake it again!
Celeste says
Oh my!! This was in a class by itself! And your very detailed instructions were most helpful.
Mary Strunk says
The recipe sounds very good but I have one question when you say cream are you referring to the heavy whipping cream or light cream?
Paula Montenegro says
Hi Mary! You can use heavy, heavy whipping, or whipping cream. They all work.
Andrea Renee Henry says
Hi. Can I substitute half and half for the heavy cream? I ask because I'm making this lactose-free. The heavy cream is still not available without lactose, but half and half is. Thank you. Can't wait to make this for my colleagues!
Paula Montenegro says
You should have no problem doing that Andrea. Keep en eye on the baking time as you might need a few more minutes. Happy baking!