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Cheesecake Pie

Cheesecake pie combines creamy, tangy cheesecake filling with a buttery, crumbly crust for an indulgent dessert that requires no water bath and bakes in under an hour. It delivers restaurant-quality results using a standard pie dish and offers endless topping variations.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 unbaked 9-inch pie crust or homemade graham cracker crust
For the Filling
  • 32 ounces cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice
For Topping (Optional)
  • 1 cup fresh berries or fruit compote
  • Chocolate ganache or caramel drizzle
  • Whipped cream

Equipment

  • 9-inch pie dish
  • Mixing bowls (at least two)
  • Electric mixer or whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Pie crust (store-bought or homemade)
  • Fork or pie weights for blind baking
  • Oven thermometer (optional but recommended)

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Place your pie crust in a 9-inch pie dish, pressing it gently into the bottom and sides without stretching it.
  3. Prick the bottom of the crust with a fork several times to allow steam to escape.
  4. If using a store-bought crust, pre-bake according to package instructions, typically 5 to 8 minutes until just set but not browned.
  5. In a large mixing bowl, beat the softened cream cheese on medium-low speed for about 2 minutes until completely smooth and creamy, scraping down the bowl frequently.
  6. In a small bowl, whisk together the granulated sugar and cornstarch until combined to prevent clumping.
  7. Gradually add the sugar and cornstarch mixture to the beaten cream cheese while mixing on low speed; beat for about 1 minute until combined, then increase to medium speed and mix for another minute until light and fluffy. Scrape down the bowl halfway through.
  8. Add the eggs one at a time, beating on low speed after each addition just until combined.
  9. Add the egg yolk, vanilla extract, and salt, mixing on low speed until smooth, avoiding overmixing.
  10. Pour the sour cream into the filling and gently fold it in using about 10 to 12 strokes with a rubber spatula.
  11. Add the lemon juice and fold another 5 to 8 times until just combined.
  12. Pour the filling evenly into the pre-baked pie crust and spread with a spatula.
  13. Tap the filled pie gently on the counter a few times to release any large air bubbles.
  14. Bake at 350 degrees Fahrenheit for 40 to 45 minutes until the edges are set but the center jiggles slightly when gently shaken.
  15. Turn off the oven and crack the door open about 2 inches, leaving the pie inside for 30 minutes to cool gradually.
  16. Remove the pie from the oven and let it cool at room temperature for another 30 minutes.
  17. Cover the pie loosely with plastic wrap and refrigerate for at least 8 hours, ideally overnight, to let the filling fully set and flavors meld.
  18. Serve chilled slices with your choice of toppings such as fresh berries, chocolate ganache, caramel drizzle, or whipped cream.

Notes

Bring cream cheese to room temperature before mixing. Use an oven thermometer to ensure accurate baking temperature. Avoid overmixing after adding eggs to prevent cracks. Cool the pie gradually to minimize cracking. Chill overnight for best texture and flavor.