Cream Cheese Pie

Cream Cheese Pie.jpg

This is the cheater’s version of cheesecake, but equally delicious and so quick to make!  And you don’t have to worry about those pesky water baths or long baking times.  Make sure to plan ahead so you have enough time to chill the pie…but a quick chill in the freezer or even a slightly warm pie will do in a pinch and still be delicious (just sayin’, I might have resorted to this a few times).

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Cream Cheese Pie

  • Author: Amanda
  • Yield: 6 to 8 servings
  • Category: Dessert, Pie

Description

This is the cheater’s version of cheesecake, but equally delicious and so quick to make!  And you don’t have to worry about those pesky water baths or long baking times.  Make sure to plan ahead so you have enough time to chill the pie.


Ingredients

GRAHAM CRACKER CRUST:

  • 1-1/2 cups graham cracker crumbs
  • 7 tablespoons butter, melted
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon ground cinnamon

CREAM CHEESE FILLING:

  • One 8-ounce package cream cheese, at room temperature
  • 4 ounces mascarpone, at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 vanilla bean, split in half and seeds scraped with the back of a knife
  • 2 large eggs, at room temperature

CRÈME FRAICHE TOPPING:

  • 1 cup crème fraiche or sour cream
  • 1/4 cup granulated sugar
  • 1/2 vanilla bean, split in half and seeds scraped with the back of a knife
  • Splash of vanilla extract

Instructions

Make the graham cracker crust: Preheat the oven to 350°.  Combine the graham cracker crumbs, melted butter, confectioners’ sugar and cinnamon in a small bowl, stirring to combine thoroughly.  Press the crust into the bottom and up the sides of a 9-inch pie pan.  Bake for 10 minutes until set.  Cool completely before filling.

For the cream cheese filling: with a hand mixer, mix the cream cheese, sugar, vanilla and eggs in a medium bowl, ensuring no lumps remain in the mixture.  Pour the filling into the cooled pie crust and bake until just set but still slightly jiggly in the center, 15 to 20 minutes.  Cool for 5 minutes before topping.

For the crème fraiche topping: combine the crème fraiche, granulated sugar and vanilla in a small mixing bowl.  Pour onto the cream cheese filling, spreading to cover completely.  Bake for 10 minutes.  Cool to room temperature, then refrigerate until cold, about 4 hours.  Serve chilled.


Notes

Inspiration: Cream Cheese Pie on cookingchanneltv.com

 

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