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Throwback Cheesecake Pie

Yield: 1 9-inch pie

Author: Sarah Truesdell

A version of this recipe used to come printed on the inside of the Philadephia Cream Cheese box. It was a staple dessert in my home growning up. Especially good topped with canned cherry pie filling (this is how I remember it).

Ingredients

For the crust

• 1 1/2 cups graham cracker crumbs (from about 10-12 graham crackers)
• 4-5 tablespoons butter, melted

For the cheesecake filling

• 2 8-ounce packages (452g) cream cheese, at room temperature
• 2 large eggs, at room temperature
• 2/3 cup (133g) granulated sugar
• 1 teaspoon vanilla extract

For the topping

• 1 cup sour cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

Instructions

Make the crust

1. Preheat oven to 325F.
2. If necessary, crush graham crackers into fine crumbs. Use a food processor, blender, or ziploc bag with a rolling pin. The finer you grind them, the easier the crust will be to make.
3. Combine graham cracker crumbs and 4 tablespoons melted butter. Mixture should be moist enough to hold together when you pinch or press it together. If not, add a little more butter.
4. Press cracker/butter mixture evenly into a 9-inch metal pie plate.
5. Prebake the graham cracker crust for 15 minutes, until first. Let cool.

Make filling

1. Increase oven temperature to 350F.
2. In a large mixing bowl (or bowl of a stand mixer fitted with the paddle attachment) beat together room-temperature cream cheese and sugar until smooth. Beat on low or medium low. Scrape down the sides of the bowl as necessary to make sure ingredients fully mix.  Mixture should be completely smooth with no lumps of cream cheese.
3. Beat in the eggs and vanilla on low until smooth.
4. Pour into cooled crust (it's okay if the crust is still warm, so long as it is no uncomfortable to touch). 
5. Bake on center rack for 20-25 minutes, until edges are set and pie still wobbles in the center.

Make the topping

1. While pie bakes, in a medium bowl, whisk together sour cream, sugar and vanilla.  
2. When pie is removed from the oven, carefully spread topping over the cheesecake. Return to the oven for 5 more minutes.
3. Cool fully. Cheesecake is best when it has chilled for at least four hours. This will help the flavors develop and fully set the pie.

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