This is an easy baked cheesecake, great for beginner bakers (no water bath!) and one of our top recipes. You'll get more crust and less filling than with a regular cheesecake, and trust me, it's fantastic! It delivers all the creamy flavor and texture with less effort, and can be served with different fruit toppings, a drizzle of caramel or chocolate sauce.
The crust can be baked or store-bought, the filling mixes in minutes, and it chills firm and sliceable without extra tricks. The baked pie lasts for several days and can be frozen.
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Baked cream cheese pie
This recipe is way simpler to make and comes out creamier with less effort than a tall traditional cheesecake due to the smaller amount of filling. A slice of this pie is more in tune with these creamy 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 this old-fashioned 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!
This cheesecake pie is wonderfully creamy; you can see in the photos just how smooth and silky the filling turns out. It keeps beautifully too, lasting several days in the refrigerator or up to a month (sometimes even longer) in the freezer.
And because it slices cleanly, travels well, and can accommodate different toppings, it's the perfect dessert for a crowd, ideal for picnics, potlucks, barbecues, or any laid-back gathering where you want something that looks special but doesn't require extra fuss.
- Alyssa ⭐️⭐️⭐️⭐️⭐️
This cheesecake turned out great AND beautifully! Very impressed with this recipe and will continue to use it!
- Deanna ⭐️⭐️⭐️⭐️⭐️
This pie was so good. I am definitely keeping this recipe. So much flavor.
- Jessica ⭐️⭐️⭐️⭐️⭐️
Turned out amazing! Rather than wrapping it 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 recip,e and I'll definitely make it again.
Testing notes
Making your own graham cracker crumbs: It's important that they're finely crushed or they won't bind well, 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 open 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 to allow you to roll it easily.
A softened cream cheese is important. You should be able to whisk it by hand easily. Let it come to room temperature before starting. When mixed with the sugar, the mixture should be completely lump-free before adding the eggs, and that is hard with cold cream cheese.
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.
Don't incorporate unnecessary air into the batter. It's good for creaminess. That's why I mix the filling by hand. It you want to use an electric hand mixer or stand mixer, do so only to beat the cream cheese and sugar. After that, change to a whisk.
My crumb crust tip: start pressing the sides of the pan first, making sure the angle where the base meets the edges is firm and thick enough (this will ensure you can remove the sliced cheesecake more easily when serving). Then move over to pressing the crumbs at the base.
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.
Cooling and refrigeration times are essential for a good result. Cool it completely on a wire or cooling rack, then cover the pan and refrigerate for at least 6-8 hours. This creates a soft and creamy texture. Don't rush it. I like to make it the day before.
Topping ideas
This easy cheesecake dessert is very versatile when it comes to serving it.
- 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, from a blueberry sauce that can be made with other berries, a quick strawberry topping, or the popular cherry cheesecake topping. Or any of our homemade berry compotes if you want an option with less sugar and no cornstarch.
- Make it a Fall or holiday dessert by serving it with an apple pie topping or these syrupy and easy baked apple slices. I think it's a great option for Thanksgiving if you want something different.
- For a richer dessert with a more wintery flavor, a drizzle of salted or regular caramel sauce, this incredibly easy 1-ingredient dulce de leche or a smooth chocolate sauce works wonderfully.
- Fresh berries are an 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. Top the cheesecake with a fresh berry layer right before serving, so they don't lose shine or plumpness.
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.
Though this crust is traditional for cheesecake recipes, these cookies are not available everywhere. So, you can use other plain vanilla wafers or digestive biscuits. Or go modern and make an Oreo cookie crust.
Graham crust
You need fine crumbs, so using a food processor is the best choice. I use homemade graham crackers sometimes.
Brown sugar: Use light or dark; both work. It adds a wonderful crunch and caramel flavor. You can omit it, but I think it contributes a caramel tone that is fantastic.
Cheesecake filling
- 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 extract or paste.
Room temperature ingredients
It's essential for achieving smoothness and creaminess. The batter must be completely lump-free before you add the eggs, and that is hard to achieve if the cream cheese is cold.
You can use an electric mixer at low speed for this part.
Stir, don't beat
Use a hand whisk to incorporate the eggs and the rest of the ingredients. I don't recommend the electric mixer as we don't want a fluffy filling.
Vanilla
The rest of the ingredients are added at the end and simply stirred.
A comment about vanilla paste: it has those tiny seeds that look beautiful in my opinion. But pure vanilla extract or essence works just fine!
Baking
Depending on the pie plate you use, the filling will reach the brim (like in the video in the recipe card) or almost.
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.
Paula's Tip
In my experience, this cheesecake pie is creamier and tastes better if made a day ahead. The consistency settles and the flavors meld, and its incredibly good!
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Creamy Cheesecake Pie Recipe (with video!)
Ingredients
For the crust:
- 1 ¾ cups graham cracker crumbs, see Notes for alternatives
- 2 tablespoons brown sugar
- ½ cup unsalted butter, melted
For the filling:
- 12 ounces regular 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 regular 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).
- In a medium bowl, mix 1 ¾ cups graham cracker crumbs with 2 tablespoons brown sugar. Or add the sugar to the processor bowl when grinding the graham crackers and pulse once or twice to mix.
- Drizzle ½ cup unsalted butter, melted, over the crumb mixture and stir to mix with a spoon or spatula (or pulse if using the processor), until combined and no dry spots remain. It will look 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 cream cheese filling:
- Beat 12 ounces regular cream cheese in a large mixing bowl until very smooth. You can use a handheld electric 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 too much air into the batter.
- Gradually add ⅔ cup 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 2 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 ⅓ cup heavy cream, ¾ teaspoon vanilla, and ¼ cup regular sour cream, stirring to incorporate well. You must have a lump-free batter.
- Scrape the mixture with a rubber spatula into the baked crust (it might still be warm, and that's fine).
- Bake cheesecake pie for about 40 minutes, until the top is dry, but the filling still jiggles quite a bit in the center. It might take you a little longer (as a reader reports), but don't be tempted to bake it until the center is set or almost set. It will solidify as it cools and after it's refrigerated. Turn off the oven and let the pie inside for 15 more minutes.
- Then cool completely to room temperature in the pie plate on a wire rack. Cover in plastic wrap (still in the pan, see Note below) and refrigerate for at least 8 hours. It's essential to chill it for several hours before eating it. Remove the plastic when you want to serve it. I leave it for 1 or 2 days for the creamiest consistency.
- Serve semi-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.
Video
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 wish for a more contrasting 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.
Jenni S says
I have made this recipe for many years now. I'm making it today with a homemade cherry topping for Valentine's Day. My husband loves this pie!
Paula Montenegro says
Love it with cherries! Happy Valentine's Jenni!
Darlene Threadgill says
My husband loved it!!
Rachel says
I have a couple questions. First it feels like I had way too much crumb. It was very messy too cut and overwhelmed the slice. Should I put more on the bottom or adjust my measurements? Also my pie was delicious but a bit eggy and sank back onto the dish. I’m sure this is me but wanted your opinion. Thanks! I’m making again today!
Paula Montenegro says
Hi Rachel! If you feel it was too much crust, you can use less and make a thinner layer, especially the sides which I believe is the part that was messy when cut. Be careful that it's not too thin. Make sure you mix the crust ingredients thoroughly before patting them in the pan.
The eggy filling is difficult to change as it only uses two eggs, which is a pretty standard amount. If you use only one it will lack structure. If it sank after baked you might've beaten the filling too much so it puffed in the oven more than it should and didn't bake like a custard. I recommend using an electric beater only for the cheese and sugar part. After that, change to a hand whisk and stir to incorporate the rest of the ingredients without beating; just make sure the egg whites are well mixed, but gently.
Let me know if you need to troubleshoot more. Happy baking!
Alyssa says
This cheesecake turned out great AND beautifully! Very impressed with this recipe and will continue to use it!
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!