Straightforward Cheesecake Pie (Recipe & Video)

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This simple cheesecake pie is ideal for cheesecake lovers who need a faster, simpler different to creating a traditional cheesecake. The sleek and creamy filling sits is simply 6 easy substances, and there’s no springform pan or water tub step required. It’s scrumptious by itself, or you may prime it with raspberry sauce, whipped cream, lemon curd, recent berries, or salted caramel.

whipped cream and raspberry sauce topped cheesecake pie with 1 slice removed.

This pie recipe wasn’t really in my authentic plan for posting on the web site, but it surely simply type of… occurred. I used to be engaged on perfecting the recipe and approach for graham cracker crust, and wanted one thing simple and dependable to make use of on repeat for a filling… roughly 75 cheesecake pies later, I believed: Effectively, I ought to in all probability share this recipe, too!

Right here’s Why You’ll Love This Straightforward Cheesecake Pie

  • It’s cheesecake… with out the fuss
  • Batter & crust come collectively rapidly
  • Identical velvety, creamy texture and tangy-sweet style as my traditional cheesecake
  • 6 easy substances, plus a 3-ingredient graham cracker crust
  • Bakes and cools a lot sooner than an everyday cheesecake
  • It’s very adaptable to style and season, relying on toppings

What Is the Distinction Between Cheesecake and Cheesecake Pie?

As we speak’s cheesecake pie is sort of a common cheesecake, solely (1) the filling layer isn’t as thick and tall and (2) you bake it in a pie dish as an alternative of a springform pan. Mainly, the style and texture are the identical, however you don’t have as a lot filling in every chew.

In case you’re within the temper for actual, traditional cheesecake… positively put within the effort and time to make an actual, traditional cheesecake. Nonetheless, in case you love cheesecake and don’t have the power for a water tub, unintentionally over-baking or under-baking it, exceptionally lengthy cooling and chilling instances, plus the potential of giant cracks on the floor, simply make a cheesecake pie!

(As a result of common cheesecake could be finicky, proper?!)

I’ve made a minimum of 12 of those prior to now few weeks and each single style tester, neighbor, member of the family, and good friend has mentioned it tastes precisely like common cheesecake. (And that’s as a result of it’s! Solely thinner!) You’re going to like this dessert.

Can I Skip the Water Bathtub?

Sure! As if there wasn’t sufficient to steer you to make this cheesecake pie! You see, water baths are used to assist an egg-heavy dessert like conventional cheesecake bake in a moist atmosphere. The humidity evenly bakes the wealthy and creamy filling so it doesn’t burn, sink, and/or crack. Since at the moment’s filling isn’t as tall, we don’t have these issues. So, skip the water tub at the moment!

slice of cheesecake pie with graham cracker crust.

Success Ideas for a Good Graham Cracker Crust

We’re utilizing my perfected graham cracker crust recipe. You want 3 substances together with graham cracker crumbs, sugar, and melted butter. The ratio of substances is crucial and what you’ll discover beneath (and in addition on the graham cracker crust web page) yields a crisp, crumbly crust that holds form superbly. However what’s extra essential than the substances is the approach you employ to press the crust into the pan.

Through the years, I’ve discovered precisely what makes and (actually) breaks an ideal graham cracker crust:

  1. Use your arms first: Press the underside and across the sides with medium-firm strain till the crumbs aren’t transferring round anymore—you don’t need any unfastened crumbs. You possibly can even use a small flat-bottomed measuring cup to assist {smooth} out the floor.
  2. Don’t pack too tightly: The crust must be compact, so it doesn’t crumble aside, however not so tight that it bakes into a tough, dense crust. You actually simply need to pack it till the form has set and it’s now not crumbly.
  3. Preserve it rounded: This sounds a bit odd, however you don’t need a proper angle on the backside edges the place the edges and the underside meet. As an alternative, you need it somewhat bit rounded so it stays related if you slice into it—so the aspect crust doesn’t instantly separate from the underside crust. Slide a spoon across the inside the crust the place the edges and backside meet, to get that rounded form.

Right here is a photograph of the rounded crust. You’ll want to pre-bake this for 10 minutes earlier than including the filling.

close-up photo of graham cracker crust pressed into glass pie dish.

Seize These 6 Substances for the Filling:

cream cheese, lemon, vanilla extract, sugar, eggs, and sour cream on brown wood countertop.
  1. Blocks of Cream Cheese: Philadelphia cream cheese isn’t affiliated with this publish, but it surely IS my favourite cream cheese model. Whichever model you employ, be sure to’re utilizing blocks of full-fat cream cheese and never the cream cheese you employ for spreading on bagels. Ensure you do the identical when making cream cheese frosting and strawberry cream cheese pie.
  2. Granulated Sugar: You’ll love that this cheesecake isn’t overly candy. Vanilla sugar can be nice right here.
  3. Bitter Cream: My staff and I examined this cheesecake pie a number of (a number of!!!!) instances and there was a serious distinction between the pies with bitter cream and the pies with out bitter cream. You want 1/4 cup of bitter cream to assist bind and {smooth} out the filling so it tastes creamy. With out it, the filling tasted like cream cheese, not cheesecake.
  4. Vanilla Extract: Be happy to make use of do-it-yourself vanilla extract on this pie!
  5. Lemon Juice: A splash of lemon juice provides somewhat freshness and I don’t advocate leaving it out. The cheesecake doesn’t style like lemons.
  6. Eggs: A primary ingredient in any baked cheesecake! Cautious to not over-mix these, and make sure you add them proper on the finish.

Be happy to make use of the swirl and filling from these white chocolate raspberry cheesecake bars as an alternative.

Pour the filling into the nice and cozy pre-baked crust, after which bake:

filling batter in glass mixing bowl.
pouring batter into graham cracker crust and shown again right before baking.
cooled cheesecake pie in glass dish on black circle wire rack.

Can I Add Chocolate Chips to the Filling?

I don’t know if anybody would even ask this query, however I like chocolate chips in cheesecakes and the reply is YES! Be happy so as to add 3/4 cups mini or common chocolate chips to the batter. (What we do when making amaretto cheesecake.) This model can be tasty served with salted caramel on prime.

Cooling & Chilling is a Breeze

You understand how it’s important to wait just a few hours for an everyday cheesecake to chill after which it’s important to wait some extra for it to relax within the fridge? You’re doing the identical factor right here, solely in a fraction of the time. The cheesecake cools for about 1 hour at room temperature (no have to let it cool within the oven like some cheesecake recipes!) and then you definitely chill it for about 2-3 hours earlier than serving.

Low upkeep cheesecake!

cheesecake with raspberry sauce drizzled on top and whipped cream piped around the edges.
slice of cheesecake on white plate with raspberry sauce and fresh raspberries on top.

What to Serve With Cheesecake Pie

You possibly can, after all, serve the cheesecake pie plain however I like so as to add raspberry sauce, whipped cream, and recent raspberries. Or you may spruce it up with:


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That is common cheesecake… made simpler! Take pleasure in a creamy, velvet-smooth filling with a crisp crunchy graham cracker crust. Skip the water tub and use a pie dish as an alternative of a springform pan. Be happy to serve with elective toppings listed in recipe Notice.

Graham Cracker Crust


  1. Preheat oven to 350°F (177°C).
  2. Make the crust: Stir the graham cracker crumbs and granulated sugar collectively in a medium bowl, after which stir within the melted butter. The combination might be thick, coarse, and sandy. Attempt to smash/break up any giant chunks. Pour the combination into an un-greased 9-inch pie dish. With medium strain utilizing your hand, pat the crumbs down into the underside and up the edges to make a compact crust. Don’t pack down with heavy power as a result of that makes the crust too arduous. Merely pat down till the combination is now not crumby/crumbly. Ideas: You should use a small flat-bottomed measuring cup to assist pack down the underside crust and {smooth} out the floor. And run a spoon across the backside “nook” the place the sting and backside meet to assist make a rounded crust⁠—this helps stop the crust from falling aside. For extra shaping approach ideas, see the graham cracker crust recipe web page.
  3. Bake the crust for 10 minutes. Make the filling within the subsequent step because the crust bakes.
  4. Make the filling: Utilizing a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar collectively on medium-high pace in a big bowl till the combination is {smooth} and creamy, about 3 minutes. Scrape down the edges and up the underside of the bowl with a rubber spatula as wanted. Add the bitter cream, vanilla extract, and lemon juice, after which beat till totally mixed and really {smooth}. Scrape down the edges and up the underside of the bowl with a rubber spatula as wanted to mix⁠—you don’t need any lumps. Then on medium pace, add the eggs one by one, beating after every addition till simply blended. After the 2nd egg is included into the batter, cease mixing. In case you nonetheless see some lumps at this level, swap to a whisk and whisk simply till you break up the big lumps. Some small lumps are okay.
  5. Decrease the oven temperature to 325°F (163°C) and unfold the cheesecake filling into the nice and cozy crust.
  6. Bake the pie for 35 minutes or till the middle is sort of set. Test it on the 25-minute mark, and if it’s browning too rapidly on prime and across the edges, tent it with aluminum foil for the final 10 minutes of baking.
  7. Set the pie on a wire rack and funky for 1 hour at room temperature. Then place it within the fridge and chill for a minimum of 2 hours and as much as 2 days earlier than serving. (Cowl if chilling it for longer than just a few hours.)
  8. Be happy to garnish the pie with any of the elective toppings listed within the notes proper earlier than or a pair hours earlier than serving. (Preserve pie refrigerated in case you enhance it and plan to serve later.) I exploit a squeeze bottle to drizzle raspberry sauce on prime and a piping bag fitted with Wilton 1M piping tip to zigzag whipped cream on prime. For neat slices, use a clear sharp knife, and wipe the knife clear between every slice. Tip: The primary slice isn’t fairly! A lot simpler to slice after that 1st piece is out.
  9. Cowl and retailer leftover pie within the fridge or freezer for as much as 5 days.


  1. Make Forward Directions: This cheesecake pie could be made as much as 2 days upfront. See step 7. It’s finest if the crust remains to be a bit heat if you pour within the filling, so I don’t advocate pre-baking the crust upfront.
  2. Particular Instruments (affiliate hyperlinks): Meals Processor for graham crackers, Pie Dish, Electrical Mixer (Stand Mixer or Handheld)
  3. Toppings: My favourite toppings are raspberry sauce, recent raspberries, and whipped cream that are pictured within the publish. You can too prime the baked and cooled cheesecake with salted caramel, lemon curd, strawberry topping, chocolate ganache, or crimson wine chocolate ganache.
  4. Room Temperature Substances: Convey all chilly substances to room temperature earlier than starting. Room temperature substances mix rapidly and evenly, so that you received’t threat over-mixing. Additionally, beating chilly substances collectively will lead to a chunky cheesecake filling, hardly the best way you need to start!
  5. Non-US Readers: If graham crackers should not obtainable the place you reside, we’ve additionally examined this pie with a crust produced from digestive biscuits, and it turned out nice. 200g digestive biscuits (floor into positive crumbs) + 1/3 cup (67g) granulated sugar + 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I perceive, spreadable cream cheese offered in a bathtub in nations outdoors of the US is somewhat completely different from the spreadable cream cheese within the US. It’s thicker, sturdier, and extra strong and needs to be OK to make cheesecake. I’ve no expertise with it, however that is what I’ve heard from different non-US readers. In case you strive it, tell us the way it seems!

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