Cream Cheese Pie

Reviews More Reviews

Most Helpful Positive Review

Feb 27, 2008

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.

—Rebecca

See full review »

Most Helpful Critical Review

Aug 08, 2005

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.

—JCAFELD

See full review »

67 Ratings

See other versions of this recipe!

Oct 06, 2008

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.

—Nikki

See full review »

Feb 23, 2008

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!

—Jill

See full review »

Mar 14, 2006

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.

—Ivora

See full review »

Jan 03, 2003

Very delicious! I used frozen blueberries mixed wth sugar for the topping.

—Kathy Lee

See full review »

Dec 25, 2006

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.

—V.T.

See full review »

Nov 20, 2007

I received a copy of this recipe from my grandmother 12 years ago...and I still use this recipe to this day! Everyone loves the pie. Just don't tell them about the sour cream until after they eat!

—Brdain

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Grasshopper Cream Cheese Pie

Pineapple Cream Cheese Pie

Rich Cream Cheese Pecan Pie

Cinnamon Cream Cheese Pie

Dream Cream Cheese Pie

Easy Cream Cheese Pie

Cherry Cream Cheese Pie

Blueberry and Banana Cream Cheese Pie

Hannah's Cream Cheese Caramel Apple Pie

Quick Cream Cheese Pie

ADVERTISE WITH US

Nutrition

Calories
533 kcal
27%

Carbohydrates
50.5 g
16%

Cholesterol
127 mg
42%

Fat
34.2 g
53%

Fiber
0.4 g
2%

Protein
8 g
16%

Sodium
369 mg
15%

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

Nutritional Information

Cream Cheese Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 533
Calories from Fat: 308

% Daily Value *
Total Fat 34.2g 53 %
Saturated Fat 18g 90 %
Cholesterol 127mg 42 %
Sodium 369mg 15 %
Potassium 153mg 4 %
Total Carbohydrates 50.5g 16 %
Dietary Fiber 0.4g 2 %
Protein 8g 16 %
Sugars 39.9g
Vitamin A 25 %
Vitamin C < 1 %
Calcium 11 %
Iron 16 %
Thiamin 6 %
Niacin 16 %
Vitamin B6 4 %
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.