Cream Cheese Pie made with graham cracker crust, cream cheese, sugar, vanilla, eggs, and sour cream. Creamy, simple, and absolutely irresistible!

this recipe

Okay, so let me paint you a picture: it’s Thanksgiving, circa… I want to say 2014? My mom, who never lets anyone else bring dessert, told me (half-joking, I think) to “just bring something sweet.” I panicked. Like, full-blown “what if I ruin Thanksgiving?!” panic.

After a deep dive into my grandma’s old recipe box (and maybe a little Pinterest scrolling), I landed on this Cream Cheese Pie. I figured, how hard could it be?—it’s basically cheesecake’s chill cousin, right? And let me tell you, the second I set it on the table, my uncle literally asked if I’d picked it up from that fancy bakery in town. I played it cool. “Oh no, it’s homemade,” I said, casually popping a bite in my mouth, trying to hide my shaky hands. But inside? Victory dance.

Since then, it’s become my go-to whenever I want to make something that looks impressive but is secretly super easy. And every time I make it, I remember that Thanksgiving and laugh because now I’m “the dessert person” in the family. Go figure.

Why You’ll Love This Cream Cheese Pie Recipe?

• It’s outrageously creamy. Like, we’re talking smooth-as-silk, melts-on-your-tongue creamy.
• That crust? Buttery, crunchy, and just the right amount of sweet.
• The sour cream topping gives you that zing—it’s like the perfect high note in a song you didn’t know you needed.
• No water bath required! Look, I don’t have time for that either.
• It’s a make-ahead dessert—which means less last-minute chaos. And who couldn’t use a little less chaos?

Ingredient Notes:

When it comes to this pie, simple ingredients = BIG results. Here’s what you’ll need, and a few tidbits I’ve learned after making this more times than I can count.

• Graham Cracker Crumbs: Classic is great, but one time I swapped them for chocolate graham crackers… 10/10, would recommend.
• Unsalted Butter: You want it melted. I’ve used salted butter in a pinch. Still delicious.
• Granulated Sugar: Sweetens up both the crust and filling. I cut it by a tablespoon once and nobody noticed.
• Cinnamon (Optional): Adds a little something extra to the crust. Totally your call.
• Cream Cheese: The star. Make sure it’s room temp or you’ll be fighting lumps. I’ve been there—don’t be me.
• Eggs: Room temp! They mix better. One time I forgot to warm them up… it worked, but not ideal.
• Vanilla Extract: Real vanilla makes a difference, but use what you’ve got.
• Sour Cream: The topping that takes it to the next level. I’ve used Greek yogurt once in desperation. It was fine, but I missed the OG.

How To Make Cream Cheese Pie?

Step 1: Start with the Crust

Preheat your oven to 350°F. Mix those graham cracker crumbs with melted butter, sugar, and cinnamon if you’re feeling it. You want it to look like wet sand. Press it into your pie dish—up the sides, not just the bottom! Bake for 7 minutes. Now go pour yourself a coffee while it cools.

Step 2: Creamy Filling Time

Beat the cream cheese until it’s dreamy smooth. Add the sugar and vanilla, then the eggs one at a time. Be gentle here—overmixing is not the vibe. Pour this creamy goodness into the cooled crust.

Step 3: Bake (But Not for Too Long)

Bake for 25-30 minutes. You want the edges set but the center still a little wobbly. It’s a dance—you’ll get it! Pull it out and let it rest while you make the topping.

Step 4: Sour Cream Topping

Mix the sour cream, sugar, and vanilla until smooth. Spread it gently over the pie. Bake another 10 minutes. Don’t worry if it’s not perfect looking—mine never is, and it always tastes amazing.

Step 5: Chill

Let it cool on the counter, then pop it in the fridge for at least 4 hours (overnight if you can). You’ll thank yourself tomorrow.

Storage Options:

• Fridge: Cover it up, and it’s golden for 4 days.
• Freezer: You can freeze it (up to a month), but it’s so much better fresh. Thaw in the fridge overnight before serving.

Variations and Substitutions:

• Different Crusts: Try Oreos, Biscoff cookies, or even pretzels for a sweet-salty thing.
• Fruit Toppings: Fresh strawberries, blueberries, or a simple cherry pie filling. I once did a raspberry swirl, and my sister still talks about it.
• Lighter Versions: Swap in reduced-fat cream cheese and sour cream… but I won’t lie, full-fat is worth it.
• Gluten-Free: Easy—just use gluten-free graham crackers for the crust.

What to Serve with Cream Cheese Pie?

• Fresh Berries: Strawberries or blueberries look fancy and taste great.
• Whipped Cream: Because, why not?
• Espresso or Strong Coffee: Cuts through the richness like a dream.
• A Glass of Champagne: If you’re feeling boujee (and you should).

Frequently Asked Questions:

Can I make it ahead?
YES! It’s even better the next day.
My filling cracked. Did I ruin it?
Not at all. That’s what the sour cream topping is for. It’s like makeup for pie.
Can I skip the sour cream topping?
Sure! But it won’t have that sweet-tangy magic. Your call.

And that’s it! My Cream Cheese Pie that’s turned me into the dessert queen of family gatherings (no pressure though). If you make it, let me know how it goes! Got your own twist? I need to hear about it.

Can’t wait to chat again soon!

Keep the Flavor Coming – Try These:

Mongolian Ground Beef Noodles

Pumpkin Pecan Cobbler

Crock Pot Great Northern Beans

Cream Cheese Pie

Immerse yourself in the layers of our Cream Cheese Pie, a dessert that combines the charm of a golden and crumbly graham cracker crust with the luxurious silkiness of a cream cheese filling. With each bite you'll experience a medley of textures and flavors. The crust offering a crunch while the cream cheese filling delicately melts on your palate enhanced by the sweet allure of vanilla. Topped with a velvety sour cream topping that adds a contrast, to the layers below this pie is more than just a treat; it's like experiencing comfort and sophistication all, at once on your plate. It's the kind of dessert that transforms moments into memories.

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Servings

Ingredients

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GRAHAM CRACKER CRUST:

• 1 1/2 c graham cracker crumbs
• 6 tbsp unsalted butter melted
• 1/4 c sugar
• 1/2 tsp ground cinnamon optional

CREAM CHEESE FILLING:

• 12 oz cream cheese at room temperature
• 3/4 c granulated sugar
• 2 tsp vanilla extract
• 2 large eggs at room temperature

SOUR CREAM TOPPING:

• 1 c sour cream
• 3 1/2 tbsp granulated sugar
• 1 tsp vanilla extract

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Instructions

 

1. Begin by preheating the oven to 350 degrees Fahrenheit.
2. To make the crust combine graham cracker crumbs, melted butter, sugar and optionally add a pinch of cinnamon. Press this mixture into a 9-inch pie pan. Bake it for 7 minutes. Allow it to cool for around 15 minutes.
3. For the filling beat together cream cheese at room temperature, granulated sugar and vanilla until you achieve a smooth consistency. Then add the eggs. Mix everything until just combined.
4. Next pour the prepared filling, into the crust. Bake for approximately 25 to 30 minutes until it sets but still has a slight jiggle, in the center. Let it cool for 5 minutes.
5. To add a topping blend cream with sugar and vanilla until smooth. Spread this mixture over the pie. Continue baking for 10 minutes.
6. Afterward allow the pie to cool down to room temperature before transferring it to refrigeration for 4 hours. Finally serve your scrumptious treat chilled.

Notes

For all the dessert lovers out there don't worry! Converting our Cream Cheese Pie into a gluten-free treat is super easy. The key is, in the crust. Simply replace the graham cracker crumbs with a gluten-free alternative that you can find at most health food stores. These special crumbs are specifically made to imitate the flavor and texture so you won't miss out on the buttery deliciousness that forms the foundation of our pie. Don't fret the rest of the recipe is naturally gluten-free too!

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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