Mom's Cream Cheese Pie
Mom's Cream Cheese Pie
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 459
- Total Fat
- 33
- Saturated Fat
- 18
- Carbohydrates
- 37
- Dietary Fiber
- 0
- Sugar
- 31
- Protein
- 5
- Cholesterol
- 131
- Sodium
- 259
- Total: 4 hr 45 min (includes chilling time)
- Active: 45 min
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 459
- Total Fat
- 33
- Saturated Fat
- 18
- Carbohydrates
- 37
- Dietary Fiber
- 0
- Sugar
- 31
- Protein
- 5
- Cholesterol
- 131
- Sodium
- 259
- Total: 4 hr 45 min (includes chilling time)
- Active: 45 min
Ingredients
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup confectioners' sugar
1 teaspoon ground cinnamon
Cream Cheese Filling:
12 ounces cream cheese, at room temperature
3/4 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
Sour Cream Topping:
1 cup sour cream
3 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract
Directions
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
- For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
- For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
Looking for Something Else?
Mf101723
This tastes exactly the way my mom’s did. I like add about a half teaspoon of grated lemon rind to the topping.
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