Recipe courtesy of Tiffani Thiessen
Mom's Cream Cheese Pie
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- Level: Easy
- Total: 4 hr 45 min (includes chilling time)
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 463
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 0 g
- Sugar
- 31 g
- Protein
- 6 g
- Cholesterol
- 129 mg
- Sodium
- 233 mg
- Level: Easy
- Total: 4 hr 45 min (includes chilling time)
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 463
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 0 g
- Sugar
- 31 g
- Protein
- 6 g
- Cholesterol
- 129 mg
- Sodium
- 233 mg
Ingredients
Graham Cracker Crust:
Cream Cheese Filling:
Sour Cream Topping:
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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.
