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.
I am interested in making this recipe but I find it quite unclear. (I've been baking for thirty years so it's not inexperience) Is this to be served as a warm, hot, room temp or chilled pie? Do I bake the filling, chill it and then bake off the topping or leave the whole thing out at room temp before baking it off, or what? It seems like a cheesecake type of filling which would naturally be served cold but the recipe says to top it and bake it off and then serve. Confusing!!! Please, just one more sentence in the recipe would make it crystal clear to all of us.
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.
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.
Very delicious! I used frozen blueberries mixed wth sugar for the topping.
This is an awesome recipe! The filling is light and creamy. I followed the pie directions exactly except I put a blueberry sauce on top instead of the sour cream.
* 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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