Cheesecake Pie

Want cheesecake without the springform pan, water bath, and two-hour bake? This cheesecake pie delivers the same rich, creamy payoff with far less fuss, baked right in a pie plate.

The filling is straightforward: softened cream cheese blended smooth with sugar, eggs, vanilla, and a little lemon juice for brightness. Make sure the cream cheese is fully softened first, or you’ll fight lumps the whole way.

The sour cream topping is the move that makes it special. After the filling sets in a quick bake, you spread on a sweetened sour cream layer and bake just five minutes more. It adds a tangy, glossy finish and, conveniently, hides any small cracks in the surface.

Then comes the hard part: waiting. A long chill, at least five hours, is what lets the pie firm up to a sliceable, creamy texture.

Pro Tips

• Soften the cream cheese completely so the filling blends smooth and lump-free.
• Press the graham crust firmly into the plate so it holds together when sliced.
• Spread the sour cream topping gently over the just-baked filling; it covers cracks beautifully.
• Chill at least five hours, ideally overnight, before slicing so it sets fully.

Variations

• Top with fresh berries, cherry pie filling, or a fruit compote before serving.
• Swap the graham crust for a chocolate cookie or vanilla wafer crust.
• Add lemon or orange zest to the filling for a brighter, citrusy cheesecake.