Mom's Cream Cheese Pie

Name: Mom's Cream Cheese Pie
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 6 to 8 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tablespoons unsalted butter, melted; 1/4 cup confectioners' sugar; 1 teaspoon ground cinnamon; 12 ounces cream cheese, at room temperature; 3/4 cups granulated sugar; 2 teaspoons vanilla extract; 2 large eggs, at room temperature; 1 cup sour cream; 3 1/2 tablespoons granulated sugar; 1 teaspoon vanilla extract

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Level: Easy

Total: 4 hr 45 min (includes chilling time)
Active: 45 min

Yield: 6 to 8 servings

Level: Easy

Total: 4 hr 45 min (includes chilling time)
Active: 45 min

Yield: 6 to 8 servings

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

Watch how to make this recipe.

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.