Recipe by Sally E. Forsythe
"If you love cheesecake as much as I do, you will looove this! May also be topped with cherry or blueberry pie filling that you can buy at your local grocery store."
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2 (8 ounce) packages
cream cheese, softened
1 (9 inch)
prepared graham cracker crust
My family and I have been making a similar recipe ever since I was a child. The main difference to our recipe is that we add 1 teaspoon of lemon juice or lemon zest to the cream cheese mixture. We love it and bake several each Christmas. To answer a previous reviewer's question: this is how my family bakes it - after baking cream cheese layer let it cool slightly, then top with sourcream mixture and bake again for 5 minutes. Remove from oven, cool and for best results let it refrigerate overnight or for at least 4 hours. We think it is best when served cold or room temperature.
Baked cream cheese? We tried this and it was less than a success. I didn't actually bake it, someone else did, so who knows what happened! Well, I won't be making another attempt.
This is almost the same as my momma makes it...it's sooo delicious. I made this for "family meal" at The French Culinary Institute where I work and one student told me it's the BEST she's ever had...thanks for this wonderful recipe! PS to make the crust yourself, combine 1 sleeve graham crackers in robocoupe or food processor with 2 T sugar and 2 T butter and blend until crumbs are moist, pat into pie dish and pre-bake at 350 for 5 minutes. Let cool and fill.
This was quick and easy and very tasty. I did make a few changes. I made the graham cracker crust. After I poured the filling into the crust, I heated 1/4 all-fruit raspberry spread in the microwave for 30 seconds. I drizzled this over the filling and it sank down into the pie. I cooked as directed and then added the sour cream topping. The raspberry flavor in the cheesepie was delicious. It was a big hit at the party I was at. Thanks for the recipe!
I made this over a week ago and it was D-lish! For a while now I've been craving one of Marie Calendars Sour Cream Cheese pies, but lately they've always been out of stock. I finally got sick of waiting and set out on a mission to find one and, like magic, here this recipe was. My family absolutely loved it and I got my cream cheese pie fix. The only difference I made was to serve it totally chilled. And as a personal note to other cooks, don't cheap out on the pie crust like I did! You'll be happier in the end.
Very delicious! I used frozen blueberries mixed wth sugar for the topping.
I baked this pie. I think I got maybe 3 slices, my daughter ate the rest. The pie is awesome!
This recipe is delicious and easy to make. I made it for my Christmas Eve Dinner and everyone loved it. Tastes just like cheesecake instead of pie. Will definitely be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 308
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