There’s something deeply comforting about a dessert that doesn’t ask too much of you—no fancy equipment, no complicated steps, and no hours spent fussing in the kitchen. Cream Cheese Pie is one of those quiet classics that feels special without trying too hard. It's the kind of recipe you pull out when you want something decadent but don’t have the time or energy for a full-blown cheesecake. It's also the kind of dessert that earns quiet “wows” from the people around your table after that first bite.
What makes this pie stand out is its simplicity. A buttery graham cracker crust supports a luscious, creamy filling made with just a handful of pantry staples—cream cheese, eggs, sugar, and vanilla. Yet the end result tastes like you spent all day baking. It’s smooth, rich, and lightly tangy, with a flavor that’s perfectly balanced and incredibly satisfying.
This Cream Cheese Pie is also a blank canvas. Serve it plain and chilled for a classic feel, or top it with cherry preserves, fresh berries, chocolate drizzle, or even a dollop of whipped cream to make it fit any season or celebration. Whether you're baking for the holidays, a dinner party, or just because it's Thursday, this pie is a guaranteed hit that you’ll want to make again and again.
This pie is one of those desserts that quietly steals the show. It’s not complicated, doesn’t require special tools, and yet it feels like something you'd get at a cozy neighborhood café. Here’s why it’s a favorite in so many homes.
It’s Simple, but Feels Special
No water baths, no springform pans, no fuss. Just a straightforward recipe that gives you the same creamy, rich texture you’d expect from a traditional cheesecake.
Easily Customizable
Serve it plain or dress it up with fresh fruit, chocolate, or crumbled cookies. It works for casual get-togethers, holiday meals, or anything in between.
Great for Making Ahead
This pie actually gets better as it rests in the fridge. Make it the night before and save yourself time on the day you’re serving it.
Always a Crowd Favorite
It’s rich but not too heavy, sweet but not overwhelming. Even people who don’t usually go for dessert end up reaching for a second slice.
No Experience Needed
This recipe is easy enough for beginners but the result tastes like something you'd find in a bakery. Just follow the simple steps and you’ll have a smooth, creamy pie ready to go.
Cream Cheese
Use full-fat cream cheese in block form for the best texture. Tub versions or low-fat options can work, but the result won’t be quite as rich.
Sugar
Just enough to balance the tang of the cream cheese. Regular granulated sugar works great, or you can use coconut sugar for a deeper flavor.
Vanilla Extract
Adds warmth and depth. You can swap it for almond extract or add a bit of lemon zest for a fresh twist.
Eggs
Help bind the filling and give it a smooth, custard-like texture. Make sure they’re at room temperature so they blend in evenly.
Sour Cream (Optional but Recommended)
Adds extra creaminess and a slight tang that balances the sweetness. Plain Greek yogurt works well too.
Graham Cracker Crust
Buttery, crisp, and just sweet enough. If you don’t have graham crackers, try crushed digestive biscuits, vanilla wafers, or gingersnaps.
1. Prepare the Crust
Crush graham crackers into fine crumbs. Mix with melted butter and sugar until it feels like wet sand. Press into a pie pan and prebake until golden.
2. Beat the Cream Cheese
Use a hand or stand mixer to beat the softened cream cheese until it’s completely smooth. This is key for a lump-free filling.
3. Add Sugar and Flavor
Beat in the sugar, vanilla, and a pinch of salt. If you're adding lemon zest or almond extract, mix it in now. Scrape the sides of the bowl to ensure everything is combined.
4. Add the Eggs
Mix in the eggs one at a time, just until incorporated. Don’t overmix—this can add too much air and lead to cracks while baking.
5. Fold in Sour Cream
If using, gently mix in the sour cream. It softens the texture and makes the pie even creamier.
6. Fill and Bake
Pour the filling into the cooled crust, smooth the top, and bake until the edges are set and the center still jiggles slightly.
7. Cool and Chill
Let the pie cool at room temperature, then refrigerate for at least 4 hours or overnight. It sets as it chills and slices beautifully once cold.
Refrigerate
Store covered in the fridge for up to 5 days. The texture holds up well, making it perfect for leftovers.
Freeze
Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight.
Reheat
It’s best served cold, but you can warm a slice in the microwave for about 10–15 seconds if desired.
This Cream Cheese Pie is proof that simple desserts can still be incredibly satisfying. It’s creamy, comforting, and endlessly adaptable. Whether you’re new to baking or just looking for a go-to recipe you can rely on, this one delivers.
Make it once, and you’ll see why so many people keep coming back to it again and again.
This Cream Cheese Pie is a rich and creamy dessert with a buttery graham cracker crust and smooth, slightly tangy filling. It comes together with simple ingredients and minimal effort, yet delivers a taste that’s elegant enough for special occasions. Whether topped with fresh fruit, chocolate, or served plain, this easy pie is always a showstopper.
Preheat your oven to 350°F (175°C) — getting the oven warm now gives you time to prep everything else. In a medium bowl, combine your graham cracker crumbs and a bit of granulated sugar. Give it a good stir so everything’s evenly mixed.
Next, pour in the melted butter and stir until the crumbs look like damp sand — they should stick together slightly when you press them. This buttery blend is going to be your pie's delicious foundation.
Spoon the crumb mixture into a 9-inch pie pan. Using the bottom of a glass or a measuring cup, gently but firmly press the crumbs into an even layer across the bottom and up the sides. Try to make it nice and compact — a solid crust will hold together beautifully once the pie is sliced.
Pop the crust into your preheated oven and bake it for 8 to 10 minutes, just until it’s slightly golden and smells amazing. This quick bake not only brings out that nutty graham flavor but also keeps the crust from getting soggy later. Set it aside and let it cool completely before adding the filling.
In a large bowl, beat the softened cream cheese using a hand mixer or stand mixer on medium speed. Mix until it’s completely smooth—no lumps! Scrape down the sides of the bowl a couple of times to make sure everything gets blended well.
Add the sugar, vanilla extract, and a pinch of salt, and continue beating until the mixture turns silky and luscious.
Now it’s time for the eggs. Crack them in one at a time, mixing on low speed just until each one is fully blended. Don’t rush or overbeat — we want the texture creamy, not airy. If you're using sour cream, gently fold it in at this stage. It gives the filling an extra velvety richness that’s hard to beat.
Pour that dreamy filling into your cooled crust. Use a spatula to smooth the top, making sure it’s even. Then, gently tap the pie dish on your counter a few times to help release any trapped air bubbles.
Reduce your oven temperature to 325°F (163°C). Slide the pie onto the middle rack and bake for about 20–25 minutes. You’re looking for edges that are just set, with a center that still jiggles slightly when nudged. Don’t worry — that little wiggle means it’s just right and will firm up as it cools.
Remove the pie from the oven and place it on a wire rack. Let it cool at room temperature for about an hour. This gentle cooling process helps prevent cracks and keeps the texture super creamy.
Once it’s cooled, transfer the pie to the fridge. Chill it for at least 4 hours, or even better — overnight. This gives the filling time to firm up fully and lets all those flavors settle into rich, creamy harmony.
When it’s time to serve, use a sharp knife to slice cleanly through the pie. For the neatest cuts, dip the knife in hot water and wipe it dry between each slice. Serve it as-is or dress it up with a spoonful of fruit compote, a drizzle of chocolate, or a dollop of whipped cream. However you serve it, you're in for a real treat.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
My name is Talia, and I’m the heart and hands behind this blog. As a professional chef with years of experience in the kitchen, I created Velvety Recipes as a space to share my love for food, cooking, and the art of crafting delicious meals that are simple yet elegant.
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