Quick & Easy Cheesecake Pie Recipe
This super easy cheesecake pie can be made in less than 20 minutes. Unlike some recipes, the rich, creamy filling doesn't require a water bath.
Difficulty Level Easy
Servings 8 slices
Calories 341kcal
Cost $7.75
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 large bowl
- 1 small bowl
- 1 electric hand mixer
- 1 spatula or spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust or graham cracker
- 16 ounces cream cheese 2 blocks softened at room temperature
- 1/2 cup sour cream at room temperature
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 1 tsp lemon juice preferably fresh squeezed
Instructions
Prepare The Crust
- This step is not necessary if you're using a premade graham cracker crust.
- Prebake the crust as directed on the package. In most cases you'll want to bake the crust for 10 minutes at 400℉ then allow it to cool while preparing the cheesecake filling.
Preheat Oven
- Preheat the oven to 325℉.
Prepare The Cheesecake Filling
- The cream cheese, sour cream, and eggs should be at room temperature as discussed above.
- In large bowl beat the cream cheese with electric mixer until smooth. Use the mixer paddle attachment, if you have one. Keep scraping the sides of the bowl to ensure that there are no lumps.
- Add the sour cream and sugar. Mix until well blended.
- In a small bowl beat together the eggs, vanilla extract, and lemon juice.
- Slowly blend the egg mixture into the cream cheese. You can use an electric mixer but I usually just stir with a spatula.
- If you notice any lumps in the mixture, use a whisk to break them down. The filling should be smooth and creamy with no lumps.
Bake
- Spoon the filling into the pie crust and bake at 325℉ for 30 minutes or until the center is almost set.
- Check the pie after 20 minutes to make sure the top isn't browning too fast. If necessary to prevent further browning you can place a sheet of aluminum foil over the top.
- Pie is done when the center is mostly set. The center should be slightly jiggly.
Cool
- Allow to sit on wire cooling rack for at least an hour or until the pie plate is cool to the touch.
- Once the pie is at room temperature, refrigerate for at least 2 hours.
Nutrition
Nutrition Facts
Quick & Easy Cheesecake Pie Recipe
Amount Per Serving (1 slice)
Calories 341
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 15g94%
Trans Fat 0.004g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 107mg36%
Sodium 285mg12%
Potassium 130mg4%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 3g3%
Protein 7g14%
Vitamin A 911IU18%
Vitamin C 0.4mg0%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
