I love this simple recipe; it’s my go-to for a quick and easy cream cheese pie. The lemony tartness in the topping compliments the delicious cream cheese filling nicely. The pie is creamy with a perfect flavor balance between sweet and tangy.
Such a great classic cream cheese pie recipe, just as is, or you can use your favorite fruit topping.
This cream cheese pie first appeared on my other blog, A Weekend Cook, and it was one of the earliest recipes I shared. The photographs are from those early blogging days, too. My photography has changed quite a bit since then, but the pie remains a favorite and its old-fashioned lemon curd layer makes it feel right at home here on The Urban Kitten.
Ingredients
- Graham Crackers: Plain graham crackers work best; the frosted crackers are just too sweet for me. For something different, you can use chocolate wafers or another light cookie.
- Butter: Salted or unsalted butter is fine; make sure that all the graham cracker crumbs are thoroughly coated with the melted butter.
- Cream Cheese: I’ve always used Philadelphia brand cream cheese, but you can substitute your favorite brand or try Neufchâtel cheese, which is similar to cream cheese and makes an excellent cheesecake.
- Eggs: Regular large eggs should be at room temperature.
- Sugar: Use standard white granulated sugar.
- Vanilla Extract: Use pure vanilla extract or a vanilla paste. Lemon extract can also be used. Alternatively, you can use freshly squeezed lemon juice for extra lemon flavor.
- Sour Cream: Greek yogurt is an excellent substitute for sour cream.
- Lemon Curd: Homemade lemon curd is simple to make, and using a pre-made curd will save a little time.
Making the Graham Cracker Crust
Making crust for a cheesecake is incredibly easy! I use a simple, basic graham cracker crust recipe that I’ve used forever. You can add a little vanilla or lemon extract to the crust mixture for added flavor.
All of the cheesecake crusts I use require crushing the ingredients into a fine crumb. Two common ways to crush your graham crackers ;
- Use a small food processor on pulse to the desired consistency. This is the most time-efficient method, but if you don’t have a food processor, try the rolling pin method.
- Use a rolling pin to crush the ingredients. First, break up the graham crackers into small pieces and place them in a large zippered storage bag. Lay the bag flat and start rolling, turning it over a few times until finely crushed. Alternately, you can cut two large pieces of parchment paper, place the small bits and pieces in between, and start rolling.
I use the rolling pin method most often because it is relaxing and reminds me of being in the kitchen with my Mom. I think I made my first graham cracker crust at age 6!
Next, press the crumbs into the pie pan and set aside.
Crust Shortcut: Use an already-made graham cracker crust, which is available in the baking aisle of most grocery stores.
How to Make the Pie
Mix Up the Cream Cheese Pie Filling
Put all the filling ingredients into a large bowl and, using a hand mixer, beat low speed until the cream cheese mixture is light and creamy. For extra lemon flavor, substitute one teaspoon of lemon paste for the vanilla extract.
While the pie is baking, mix up the lemon sour cream topping.
Make the Lemon and Sour Cream Topping
Another really simple process is to mix the sour cream, vanilla extract, and sugar in a medium bowl until smooth and the sugar is dissolved. I usually just use a wooden spoon because that’s how Mom made it. When cooking in my small kitchen, I try to use the fewest appliances possible.
Finishing the Cream Cheese Pie
When you remove the pie from the oven, let it cool for about 5-10 minutes. Then, spread a layer of lemon curd and the sour cream topping over the pie filling. Return to the oven and bake for an additional 10 minutes. Refrigerate for at least 5 hours before serving.
When it comes to cooking with cream cheese, it’s my wheelhouse, so I hope you enjoy my cream cheese pie recipe as much as I do!
Cream Cheese Pie
Ingredients
Crust
- 10 sheets graham crackers ground fine
- ¼ cup butter melted
Filling
- 12 ounces cream cheese
- 2 eggs beaten
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
Topping
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla or lemon extract
Lemon Layer
- ¼ cup lemon curd
Instructions
Crust
- Crush the graham cracker crumbs in a blender or food processor until finely ground.
- In a medium bowl combine graham cracker crumbs and butter then mix until moistened.
- Pat the crumbs into a 9 inch pie pan.
Filling
- In a larger bowl combine all the filling ingredients and beat on low until ingredients are light and frothy.
- Pour into the prepared pie pan.
- Bake at 350 for 15-20 minutes. Remove from oven and cool for about 5 minutes.
- Spoon a light layer of lemon curd and top with the sour cream topping. Return to oven and bake for an additional 10 minutes.
- Remove from oven and chill in refrigerator for a minimum of 5 hours before serving.
Topping
- In a medium bowl blend the sour cream, sugar and vanilla until well combined smooth.
Notes
Low fat cream cheese or Neufchatel cheese can be used as a substitute for full-fat cream cheese.
