Cream Cheese Pie

A glass pie dish with a creamy pie, topped with whipped cream and crumbs. One slice is cut and slightly removed from the whole pie, showing the layered filling and crust. The background is a light blue surface.

A sure to please simple cheese pie with sour cream and lemon curd topping.

Course Dessert

Cuisine American

Keyword cream cheese pie, sour cream and cream cheese pie

Prep Time 15

Cook Time 30

Chilling 5

Total Time 5 45

Servings slices

Calories 579kcal

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

Greek yogurt is an excellent substitute for the sour cream.
Low fat cream cheese or Neufchatel cheese can be used as a substitute for full-fat cream cheese.

Nutrition