No Water Bath Required For This Cheesecake Pie Recipe!
Love cheesecake but don't want to go to all the hassle? Then this cheesecake pie recipe is the answer! Creamy cheesecake filling inside an easy graham cracker crust. No water bath needed!
Full recipe and instructions here: https://www.bostongirlbakes.com/chees...
Ingredients
For the graham cracker crust
1 ½ cups (180 g) graham crackers (about 12 crackers)
5 Tablespoons (71g) unsalted butter melted
¼ cup (53 g) packed light brown sugar
For the cheesecake filling:
16 ounces (two 8-ounce) blocks cream cheese softened to room temperature
¾ cups (150 g) granulated white sugar
pinch salt
1 teaspoon vanilla extract
2 large eggs room temperature
⅓ cup (76 g) sour cream room temperature
⅓ cup (80 ml) heavy cream room temperature
1 teaspoon lemon juice optional
Instructions
Make cookie crust
Prep oven. Preheat oven to 350°F (180°C), with rack in middle of oven.
Make the cookie crust. Pulse graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter and sugar.
Assemble the cookie crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch pie pan, using the bottom of a measuring cup (or you can use your fingers).
Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes.
Add remaining ingredients. Add the salt and vanilla extract , beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream and heavy cream, beat until incorporated. Add the lemon juice if adding. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.
Bake the cheesecake
Lower the heat on the oven to 325°F (160°C).
Bake the cheesecake. Pour cheesecake batter into the prepared graham cracker crust and spread the top. Bake at 325°F (160°C) for 35-40 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If the top is browning too much, lightly tent the top with foil.
Chill the cheesecake. Remove the cheesecake from the oven and allow to cool for one hour on a wire rack. Then cover and chill in the refrigerator until set, about 2 hours up to overnight.
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