Creamy Cheese Pie

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Nov 21, 2006

Thank you. I too, have this receipe from my mother and with several moves I lost it. This is the best Cheese Pie receipe. Very creamy, rich and all of my family wants the last piece. Most make cakes and remember this is a pie.

—Louise

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May 06, 2012

Our family makes this same pie and it's delicious. The other reviewer said it didn't set up....I think this is because the cooking time is off. Our recipe calls for 25 mins baking time, take the pie out, turn the oven off, apply sour cream topping and then put back in the turned off oven for an additional 10 mins. Let cool and chill.

—BINAY

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5 Ratings

Apr 04, 2012

This was a good recipe, but needs some tweaking. I followed the recipe exactly and baked for the recommended time but the pie never really formed properly. I baked for an additional 5 minutes, then took it out to sit before adding the sour cream. I baked for another 10 minutes and it still wasn't ready, so I baked for another 5 minutes before taking it out of the oven for fear of over baking. After 10 hours in the fridge, it still wasn't fully formed. I think in the future it needs to be cooked a bit longer before adding the sour cream. I might also take the sugar in the cream cheese mixture down a tad.

—MrsAltmiller

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Jul 15, 2010

Wow- I messed it up and it STILL turned out great! I accidentally added the sour cream to the batter soo... I threw some blueberries on top of the pie crust then added 1/2 the mixture & baked it for 25 min. It ended up being outstanding (and quick) blueberry cheesecake! I took the other 1/2 and added 1C flour, 1/4 tsp ea. baking soda & powder and turned it into coffee cake when topped with Streussel

—recipehound

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Dec 06, 2012

I had this served to me at a dinner party and the hostess complained it did not set up so I asked her for the recipe because it was so delicious anyway. Then I found this in my recipe box exactly like hers. After reading the reviews and my own experience, I tried these changes with AMAZING results: Use a whole cube of butter with 9 whole graham crackers in a 9-inch pie glass pie plate. Use 2 8-oz blocks of cream cheese, softened with juice of 1/2 lemon and the zest. After the crust bake, let cool 15 min. bake with the filling 22-25 minutes. Cool again for 15 min. turn oven off, put in with the sour cream topping (I added lemon juice & zest) and a teaspoon of vanilla. Cool in fridge overnight and take out 2 hours before serving with a medley of fresh berries pressed into the top (I used blueberries, raspberries, and you guessed it - boysenberries!) Beautiful presentation. Unfortunately, there will not be a single slice left!!!

—Boysenberry

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Nutrition

Calories
451 kcal
23%

Carbohydrates
40.3 g
13%

Cholesterol
128 mg
43%

Fat
29.6 g
46%

Fiber
0.5 g
2%

Protein
7 g
14%

Sodium
305 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Cheese Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 451
Calories from Fat: 266

% Daily Value *
Total Fat 29.6g 46 %
Saturated Fat 17.4g 87 %
Cholesterol 128mg 43 %
Sodium 305mg 12 %
Potassium 137mg 4 %
Total Carbohydrates 40.3g 13 %
Dietary Fiber 0.5g 2 %
Protein 7g 14 %
Sugars 30.1g
Vitamin A 20 %
Vitamin C < 1 %
Calcium 10 %
Iron 14 %
Thiamin 6 %
Niacin 16 %
Vitamin B6 3 %
Magnesium 5 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.