Okay, so this is an old classic and my personal favorite way to “cheesecake.” There are no fancy techniques or water baths involved. Just a simple, easy and DELICIOUS cheesecake pie. We’re even going to be using a store-bought graham cracker crust! ( but if you prefer homemade, you can do that too ) Fabulous, right?!
What Is The Difference Between Cheesecake And Cheesecake Pie?
The main difference is the texture. Cheesecake has a firm texture, while the pie is on the softer side. Another big difference is in the way they are baked.
The cheesecake requires a springform pan and baking it in a water bath is highly recommended. The cheesecake pie is not as fussy.
How To Make Cheesecake Pie
This recipe comes from my high school cooking class ( I will not mention how many years ago that was, hehe! ). I made just a few adjustments to simplify it.
Basically, you just have to bake the premade pie crust in a 325º oven for about 5 minutes. Make sure to set a timer so you don’t forget about it.
For The Pie Filling
Place the cream cheese, eggs, sour cream, sugar lime juice, and vanilla extract in a food processor or blender. Blend until nice and smooth. Scrape the sides with a rubber spatula and blend again until no lumps are visible.
Pour the filling into the cooled pie crust and bake in the oven for 35-40 minutes. The sides will be firm, but the middle should still jiggle a little.
Remove from the oven and place on a cooling rack. Once it is cool to the touch. Place in the refrigerator and chill for at least 6 hrs before serving.
The Strawberry Topping
Wash strawberries well and remove the stems. Slice the strawberries and place them into a saucepan along with the sugar. Stir the cornstarch into the water and add to the saucepan.
Place the saucepan over medium-low heat and cook until the liquid thickens, stirring often.
Once the mixture is done, set it aside to cool. Pour over cheesecake slices when ready to serve.
Cheesecake Pie Tips
- Always use room temperature cream cheese and eggs for best results. Take them out of the refrigerator at least 30-40 minutes ( depending on your climate ) prior.
- You can use lemon instead of lime juice, but there will be a difference in taste. Lemon is sweeter than lime, I like how the lime adds such a good contrasting flavor for the strawberry topping. It’s so GOOD!
- I use a standard size 9 inch grahm cracker crust. If you are using a homemade version, use a 9 inch pie dish.
- Store leftovers in the refrigerator ( covered ) for up to 4 days
I have been making this pie for a long time and it’s always a huge hit with my family. Actually, it’s their favorite dessert ever! I hope you like it as much as they do.
Till the next one.
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Cheesecake Pie With Strawberry Topping
Ingredients
- 1 9 in. graham cracker pie crust
- 2 8 oz blocks of cream cheese room temperature
- 2 large eggs room temperature
- ½ cup sour cream
- ½ cup sugar
- 1 Tbsp lime juice freshly squeezed
- 1 tsp vanilla extract
Strawberry Topping
- 1 lb strawberries
- ¼ cup sugar
- ½ cup water
- 1 Tbsp cornstarch
Instructions
- Preheat oven to 325º
- Remove plastic film from pie crust and place in the oven. Bake for 5 minutes. Remove from the oven and allow to cool.
Pie Filling
- Place the cream cheese, eggs, sour cream, sugar lime juice, and vanilla extract in a food processor or blender. Blend until nice and smooth. Scrape the sides with a rubber spatula and blend again until no lumps are visible.
- Pour the filling into the cooled pie crust and bake in the oven for 35-40 minutes. The sides will be firm, but the middle should still jiggle a little.
- Remove from the oven and place on a cooling rack. Once it is cool to the touch. Place in the refrigerator and chill for at least 6 hrs before serving.
Strawberry Topping
- Wash strawberries well and remove the stems. Slice the strawberries and place them into a saucepan along with the sugar. Stir the cornstarch into the water and add to the saucepan.
- Place the saucepan over medium-low heat and cook until the liquid thickens, stirring often.
- Once the mixture is done, set it aside to cool. Pour over cheesecake slices when ready to serve.
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