🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 130 (from laksa112)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa130.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://sallysbakingaddiction.com/cheesecake-pie/\')), getAhrefsUnparsedNoserviceFromURL(\'https://sallysbakingaddiction.com/cheesecake-pie/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/","crawl_time":1775827806,"first_indexed_time":1660741308,"http_code":200,"src_unparsed":"com,sallysbakingaddiction!\/cheesecake-pie\/ s443","src_root_hash":"13937698986422117130","history_drop_reason":null,"meta_title":"Easy Cheesecake Pie (Recipe & Video) - Sally's Baking","meta_descriptions":["This easy cheesecake pie is smooth, creamy, and perfect for cheesecake lovers who want a quicker, easier alternative to a classic cheesecake. You’ll love it!"],"attrs_boilerpipe_text":"This\neasy cheesecake pie\nis perfect for cheesecake lovers who want a quicker, easier alternative to making a classic cheesecake. The smooth and creamy filling is made of just 6 simple ingredients, and there’s no springform pan or water bath step required. It’s delicious on its own, or you can top it with\nraspberry sauce\n,\nwhipped cream\n,\nhot fudge\n,\nlemon curd\n, fresh berries, or\nsalted caramel\n.\nThis pie recipe wasn’t actually in my original plan for posting on the website, but it just kind of… happened. I was working on perfecting the recipe and technique for\ngraham cracker crust\n, and needed something easy and reliable to use on repeat for a filling… approximately 75 cheesecake pies later, I thought:\nWell, I should probably share this recipe, too!\nOne reader, Jeff, commented:\n“\nI made this and it is one of the best cheesecakes I have had. It is easy and has a very New York cheesecake flavor. I make a lot of water bath cheesecakes and I found this to be just as creamy and flavorful as any others I have made. ★★★★★\n“\nHere’s Why You’ll Love This Easy Cheesecake Pie\nIt’s cheesecake… without the fuss\nBatter & crust come together quickly\nSame velvety, creamy texture and tangy-sweet taste as my classic\ncheesecake\n6 simple ingredients, plus a 3-ingredient graham cracker crust\nBakes and cools much faster than a regular cheesecake\nIt’s very adaptable to taste and season, depending on toppings\nWhat Is the Difference Between Cheesecake and Cheesecake Pie?\nToday’s cheesecake pie is like a regular cheesecake,\nonly (1) the filling layer isn’t as thick and tall and (2) you bake it in a pie dish instead of a springform pan. Basically, the taste and texture are the same, but you don’t have as much filling in each bite.\nIf you’re in the mood for real, classic cheesecake… definitely put in the time and effort to make a real,\nclassic cheesecake\n. However, if you love cheesecake and don’t have the energy (whether that’s physically or emotionally!) for a water bath, accidentally over-baking or under-baking it, exceptionally long cooling and chilling times, plus the possibility of large cracks on the surface, just make a cheesecake pie!\n(Because regular cheesecake can be finicky, right?!)\nI have made at least 12 of these in the past few weeks and every single taste tester, neighbor, family member, and friend has said it tastes exactly like regular cheesecake. (And that’s because it is! Only thinner!) You’re going to love this dessert.\nAnd if you are in the mood for a fall inspired flavor, try\npumpkin cheesecake pie\nnext.\nCan I Skip the Water Bath?\nYes! As if there wasn’t enough to persuade you to make this cheesecake pie! You see, water baths are used to help an egg-heavy dessert like traditional cheesecake bake in a humid environment. The humidity evenly bakes the rich and creamy filling so it doesn’t burn, sink, and\/or crack. Since today’s filling isn’t as tall, we don’t have those problems. So, skip the water bath today!\nSuccess Tips for a Perfect Graham Cracker Crust\nWe’re using my perfected graham cracker crust recipe. You need 3 ingredients including graham cracker crumbs, sugar, and melted butter. The ratio of ingredients is imperative and what you’ll find below (and also on the\ngraham cracker crust\npage) yields a crisp, crumbly crust that holds shape beautifully. But what’s more important than the ingredients is the\ntechnique you use\nto press the crust into the pan.\nOver the years, I’ve learned exactly what makes and (literally) breaks a great graham cracker crust:\nUse your hands first:\nPress the bottom and around the sides with medium-firm pressure until the crumbs aren’t moving around anymore—you don’t want any loose crumbs. You can even use a small flat-bottomed measuring cup to help smooth out the surface.\nDon’t pack too tightly:\nThe crust needs to be compact, so it doesn’t crumble apart, but not so tight that it bakes into a hard, dense crust. You really just want to pack it until the shape has set and it’s no longer crumbly.\nKeep it rounded:\nThis sounds a bit odd, but you don’t want a right angle at the bottom edges where the sides and the bottom meet. Instead, you want it a little bit rounded so it stays connected when you slice into it—so the side crust doesn’t immediately separate from the bottom crust. Slide a spoon around the inside of the crust where the sides and bottom meet, to get that rounded shape.\nOr you could use an\nOreo cookie crust\nor\nBiscoff pie crust\ninstead if you’d like.\nHere is a photo of the rounded crust. Be sure to pre-bake this for 10 minutes before adding the filling.\nGrab These 6 Ingredients for the Filling:\nBricks of Cream Cheese:\nPhiladelphia cream cheese isn’t affiliated with this post, but it IS my favorite cream cheese brand. Whichever brand you use, make sure you’re using bricks of full-fat cream cheese and not the cream cheese in a tub you would use for spreading on bagels. Same rule applies when making \ncream cheese frosting\nand \nstrawberry cream cheese pie\n.\nGranulated Sugar\n: You’ll love that this cheesecake isn’t overly sweet.\nVanilla sugar\nwould be great here.\nSour Cream:\nMy team and I tested this cheesecake pie several (several!!!!) times and there was a major difference between the pies with sour cream and the pies without sour cream. You need 1\/4 cup of sour cream to help bind the ingredients together and smooth out the filling so it tastes creamy. Without it, the filling tasted like cream cheese, not cheesecake.\nVanilla Extract:\nFeel free to use\nhomemade vanilla extract\nin this pie!\nLemon Juice:\nA splash of lemon juice adds freshness and depth of flavor—I recommend you don’t leave it out. This cheesecake pie does not taste like\nlemon cheesecake\n.\nEggs:\nA main ingredient in any baked cheesecake! Careful not to over-mix these, and be sure to add them right at the end.\nPour the filling into the warm pre-baked crust, and then bake:\nCan I Add Chocolate Chips to the Filling?\nI have no idea if anyone would even ask this question, but I love chocolate chips in cheesecakes and the answer is YES! Feel free to add 3\/4 cups mini or regular semi-sweet chocolate chips to the batter. (What we do when making\namaretto cheesecake\n.) This version would be tasty served with\nsalted caramel\non top.\nCooling & Chilling Is a Breeze\nYou know how you have to wait a few hours for a regular cheesecake to cool and then you have to wait some more for it to chill in the refrigerator? You’re doing the same thing here, only in a fraction of the time. The cheesecake cools for about 1 hour at room temperature (no need to let it cool in the oven like some cheesecake recipes!) and then you chill it for about 2–3 hours before serving.\nLow-maintenance cheesecake!\nWhat to Serve With Cheesecake Pie\nPrint\nDescription\nThis is regular cheesecake… made easier! Enjoy a creamy, velvety smooth filling with a crispy, crunchy graham cracker crust. Skip the water bath and use a pie dish instead of a springform pan. Feel free to serve with optional toppings listed in recipe Note.\nGraham Cracker Crust\n1\nand 1\/2 cups (\n180g\n)\ngraham cracker crumbs\n(about 12 full sheet graham crackers)\n1\/4 cup\n(\n50g\n)\ngranulated sugar\n6 Tablespoons\n(\n85g\n)\nunsalted butter\n, melted\nFilling\n16 ounces\n(\n452g\n) full-fat brick\ncream cheese\n, softened to room temperature\n1\/2 cup\n(\n100g\n)\ngranulated sugar\n1\/4 cup\n(\n60g\n) full-fat\nsour cream\n, at room temperature\n1 teaspoon\npure\nvanilla extract\n1 teaspoon\nfresh\nlemon juice\n2\nlarge\neggs\n, at room temperature\noptional for topping:\nraspberry dessert sauce\n, fresh raspberries, &\nwhipped cream\nCook Mode\nPrevent your screen from going dark\nPreheat oven to 350°F (177°C).\nMake the crust:\nIf you’re starting out with full graham crackers, use a \nfood processor\nor blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash\/break up any large chunks. Pour the mixture into an ungreased\n9-inch pie dish\n. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby\/crumbly.\nTips:\nYou can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart. For more shaping technique tips, see the\ngraham cracker crust\nrecipe page.\nBake the crust for 10 minutes. Make the filling in the next step as the crust bakes.\nMake the filling:\nUsing a\nhandheld\nor \nstand mixer\nfitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, vanilla extract, and lemon juice, and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed to combine⁠—you don’t want any lumps. Then on medium speed, add the eggs one at a time, beating after each addition until just blended. After the second egg is incorporated into the batter, stop mixing. If you still see some lumps at this point, switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK.\nLower the oven temperature to 325°F (163°C) and spread the cheesecake filling into the warm crust.\nBake the pie for 35 minutes or until the center is almost set. Check it at the 25-minute mark, and if it’s browning too quickly on top and around the edges, tent it with aluminum foil for the last 10 minutes of baking.\nSet the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving. (Cover if chilling it for longer than a few hours.)\nFeel free to garnish the pie with any of the optional toppings listed in the notes right before or a couple hours before serving. (Keep pie refrigerated if you decorate it and plan to serve later.) I use a \nsqueeze bottle\nto drizzle\nraspberry sauce\non top and a\npiping bag\nfitted with\nWilton 1M piping tip\n to zigzag whipped cream on top. For neat slices, use a clean sharp knife, and wipe the knife clean between each slice.\nTip:\nThe first slice is never pretty! Much easier to slice after that first piece is out.\nCover and store leftover pie in the refrigerator for up to 5 days.\nNotes\nMake Ahead Instructions:\nThis cheesecake pie can be made up to 2 days in advance. See step 7. It’s best if the crust is still a bit warm when you pour in the filling, so I don’t recommend pre-baking the crust in advance. You can also freeze the baked and cooled cheesecake for up to 3 months. Thaw overnight in the refrigerator before serving.\nSpecial Tools\n(affiliate links):\nFood Processor\n |\nGlass Mixing Bowl\n|\n9-inch Pie Dish\n| Electric Mixer (\nStand Mixer\nor\nHandheld\n) |\nCooling Rack\nOreo Cookie Crust:\nYou can use an\nOreo cookie crust\ninstead of a graham cracker crust.\nToppings:\nMy favorite toppings for this pie are\nraspberry sauce\n, fresh raspberries, and\nwhipped cream\n, which are pictured in the post. You can also top the baked and cooled cheesecake with\nsalted caramel\n,\nlemon curd\n,\nstrawberry topping\n,\nchocolate ganache\n, or\nred wine chocolate ganache\n.\nRoom Temperature Ingredients:\nBring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake filling, hardly the way you want to begin!\nNon-US Readers:\nIf graham crackers are not available where you live, we have also tested this pie with a crust made from digestive biscuits, and it turned out great. Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1\/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make this pie. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!","attrs_markdown":"[Skip to content](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#main-content)\n\n[![Cover and edge design of Sally's Baking 101 Cookbook](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2025\/06\/sallys-baking-101-header-200x242-1.png)](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/=https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\nSally's Baking 101 Cookbook\n\n[Order Today\\!](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\n[Sally's Baking](https:\/\/sallysbakingaddiction.com\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Browse By Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [Sally’s Baking Challenge](https:\/\/sallysbakingaddiction.com\/category\/sallys-baking-traditions\/sallys-baking-challenge\/)\n- [Type](https:\/\/sallysbakingaddiction.com\/recipes\/)\n  Submenu\n  - 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The smooth and creamy filling is made of just 6 simple ingredients, and there’s no springform pan or water bath step required. It’s delicious on its own, or you can top it with [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/), [whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/), [hot fudge](https:\/\/sallysbakingaddiction.com\/homemade-hot-fudge-sauce\/), [lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), fresh berries, or [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/)*.\n\n![whipped cream and raspberry sauce topped cheesecake pie with 1 slice removed.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-pie.jpg)\n\nThis post may contain affiliate links. Read our [disclosure policy](https:\/\/sallysbakingaddiction.com\/disclosure-policy\/).\n\nThis pie recipe wasn’t actually in my original plan for posting on the website, but it just kind of… happened. I was working on perfecting the recipe and technique for [graham cracker crust](https:\/\/sallysbakingaddiction.com\/how-to-make-a-perfect-graham-cracker-crust\/), and needed something easy and reliable to use on repeat for a filling… approximately 75 cheesecake pies later, I thought: *Well, I should probably share this recipe, too\\!*\n\n> **One reader, Jeff, commented:** “*I made this and it is one of the best cheesecakes I have had. It is easy and has a very New York cheesecake flavor. I make a lot of water bath cheesecakes and I found this to be just as creamy and flavorful as any others I have made. ★★★★★*“\n\n## Here’s Why You’ll Love This Easy Cheesecake Pie\n- *It’s cheesecake… without the fuss*\n- *Batter & crust come together quickly*\n- *Same velvety, creamy texture and tangy-sweet taste as my classic [cheesecake](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/)*\n- *6 simple ingredients, plus a 3-ingredient graham cracker crust*\n- *Bakes and cools much faster than a regular cheesecake*\n- *It’s very adaptable to taste and season, depending on toppings*\n\n![cheesecake pie in glass pan with slice taken out and blueberries and strawberries scattered next to the dish.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-pie-graham-cracker-crust.jpg)\n\n![slice of cheesecake pie on white plate with whipped cream, raspberry sauce, and fresh raspberries on top.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-pie-slice-with-raspberry-sauce.jpg)\n\n## What Is the Difference Between Cheesecake and Cheesecake Pie?\n**Today’s cheesecake pie is like a regular cheesecake,** only (1) the filling layer isn’t as thick and tall and (2) you bake it in a pie dish instead of a springform pan. Basically, the taste and texture are the same, but you don’t have as much filling in each bite.\n\nIf you’re in the mood for real, classic cheesecake… definitely put in the time and effort to make a real, [classic cheesecake](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/). However, if you love cheesecake and don’t have the energy (whether that’s physically or emotionally!) for a water bath, accidentally over-baking or under-baking it, exceptionally long cooling and chilling times, plus the possibility of large cracks on the surface, just make a cheesecake pie\\!\n\n*(Because regular cheesecake can be finicky, right?!)*\n\nI have made at least 12 of these in the past few weeks and every single taste tester, neighbor, family member, and friend has said it tastes exactly like regular cheesecake. (And that’s because it is! Only thinner!) You’re going to love this dessert.\n\nAnd if you are in the mood for a fall inspired flavor, try [pumpkin cheesecake pie](https:\/\/sallysbakingaddiction.com\/pumpkin-cheesecake-pie\/) next.\n***\n## Can I Skip the Water Bath?\nYes! As if there wasn’t enough to persuade you to make this cheesecake pie! You see, water baths are used to help an egg-heavy dessert like traditional cheesecake bake in a humid environment. The humidity evenly bakes the rich and creamy filling so it doesn’t burn, sink, and\/or crack. Since today’s filling isn’t as tall, we don’t have those problems. So, skip the water bath today\\!\n\n![slice of cheesecake pie with graham cracker crust.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-pie-graham-cracker-crust-2.jpg)\n\n## Success Tips for a Perfect Graham Cracker Crust\nWe’re using my perfected graham cracker crust recipe. You need 3 ingredients including graham cracker crumbs, sugar, and melted butter. The ratio of ingredients is imperative and what you’ll find below (and also on the [graham cracker crust](https:\/\/sallysbakingaddiction.com\/how-to-make-a-perfect-graham-cracker-crust\/) page) yields a crisp, crumbly crust that holds shape beautifully. But what’s more important than the ingredients is the **technique you use** to press the crust into the pan.\n\nOver the years, I’ve learned exactly what makes and (literally) breaks a great graham cracker crust:\n\n1. **Use your hands first:** Press the bottom and around the sides with medium-firm pressure until the crumbs aren’t moving around anymore—you don’t want any loose crumbs. You can even use a small flat-bottomed measuring cup to help smooth out the surface.\n2. **Don’t pack too tightly:** The crust needs to be compact, so it doesn’t crumble apart, but not so tight that it bakes into a hard, dense crust. You really just want to pack it until the shape has set and it’s no longer crumbly.\n3. **Keep it rounded:** This sounds a bit odd, but you don’t want a right angle at the bottom edges where the sides and the bottom meet. Instead, you want it a little bit rounded so it stays connected when you slice into it—so the side crust doesn’t immediately separate from the bottom crust. Slide a spoon around the inside of the crust where the sides and bottom meet, to get that rounded shape.\n\nOr you could use an [Oreo cookie crust](https:\/\/sallysbakingaddiction.com\/oreo-cookie-crust\/) or [Biscoff pie crust](https:\/\/sallysbakingaddiction.com\/biscoff-pie-crust\/) instead if you’d like.\n\nHere is a photo of the rounded crust. Be sure to pre-bake this for 10 minutes before adding the filling.\n\n![close-up photo of graham cracker crust pressed into glass pie dish.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/05\/graham-cracker-crust.jpg)\n***\n## Grab These 6 Ingredients for the Filling:\n![cream cheese, lemon, vanilla extract, sugar, eggs, and sour cream on brown wood countertop.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cream-cheese-eggs-sour-cream-sugar-lemon.jpg)\n\n1. **Bricks of Cream Cheese:** Philadelphia cream cheese isn’t affiliated with this post, but it IS my favorite cream cheese brand. Whichever brand you use, make sure you’re using bricks of full-fat cream cheese and not the cream cheese in a tub you would use for spreading on bagels. Same rule applies when making [cream cheese frosting](https:\/\/sallysbakingaddiction.com\/favorite-cream-cheese-frosting\/) and [strawberry cream cheese pie](https:\/\/sallysbakingaddiction.com\/strawberry-cream-cheese-pie\/).\n2. **Granulated Sugar**: You’ll love that this cheesecake isn’t overly sweet. [Vanilla sugar](https:\/\/sallysbakingaddiction.com\/homemade-vanilla-sugar\/) would be great here.\n3. **Sour Cream:** My team and I tested this cheesecake pie several (several!!!!) times and there was a major difference between the pies with sour cream and the pies without sour cream. You need 1\/4 cup of sour cream to help bind the ingredients together and smooth out the filling so it tastes creamy. Without it, the filling tasted like cream cheese, not cheesecake.\n4. **Vanilla Extract:** Feel free to use [homemade vanilla extract](https:\/\/sallysbakingaddiction.com\/homemade-vanilla-extract\/) in this pie\\!\n5. **Lemon Juice:** A splash of lemon juice adds freshness and depth of flavor—I recommend you don’t leave it out. This cheesecake pie does not taste like [lemon cheesecake](https:\/\/sallysbakingaddiction.com\/lemon-cheesecake-recipe\/).\n6. **Eggs:** A main ingredient in any baked cheesecake! Careful not to over-mix these, and be sure to add them right at the end.\n***\n**Pour the filling into the warm pre-baked crust, and then bake:**\n\n![filling batter in glass mixing bowl.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-filling-batter.jpg)\n\n![pouring batter into graham cracker crust and shown again right before baking.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-batter-filling.jpg)\n\n![cooled cheesecake pie in glass dish on black circle wire rack.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/plain-cheesecake-pie.jpg)\n\n## Can I Add Chocolate Chips to the Filling?\nI have no idea if anyone would even ask this question, but I love chocolate chips in cheesecakes and the answer is YES! Feel free to add 3\/4 cups mini or regular semi-sweet chocolate chips to the batter. (What we do when making [amaretto cheesecake](https:\/\/sallysbakingaddiction.com\/amaretto-cheesecake\/).) This version would be tasty served with [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/) on top.\n***\n## Cooling & Chilling Is a Breeze\nYou know how you have to wait a few hours for a regular cheesecake to cool and then you have to wait some more for it to chill in the refrigerator? You’re doing the same thing here, only in a fraction of the time. The cheesecake cools for about 1 hour at room temperature (no need to let it cool in the oven like some cheesecake recipes!) and then you chill it for about 2–3 hours before serving.\n\nLow-maintenance cheesecake\\!\n\n![cheesecake with raspberry sauce drizzled on top and whipped cream piped around the edges.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-pie-2.jpg)\n\n![slice of cheesecake on white plate with raspberry sauce and fresh raspberries on top.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/homemade-raspberry-sauce-on-cheesecake.jpg)\n\n## What to Serve With Cheesecake Pie\nYou can, of course, serve the cheesecake pie plain, but I like to add [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/), [whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/), and fresh raspberries. Or you can spruce it up with:\n\n- [Salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/)\n- Blueberry sauce\/swirl from [blueberry swirl cheesecake](https:\/\/sallysbakingaddiction.com\/blueberry-swirl-cheesecake\/) *(you can prepare a blueberry swirl cheesecake pie by using the same swirling instructions in that recipe)*\n- [Chocolate ganache](https:\/\/sallysbakingaddiction.com\/chocolate-ganache\/) or [red wine chocolate ganache](https:\/\/sallysbakingaddiction.com\/red-wine-chocolate-ganache\/)\n- [Strawberry sauce](https:\/\/sallysbakingaddiction.com\/homemade-strawberry-topping\/)\n- [Lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/)\n- Brown sugar pecan topping from [pecan pie cheesecake](https:\/\/sallysbakingaddiction.com\/pecan-pie-cheesecake\/)\n- We slightly scaled down the filling to make room for extra toppings in this [caramel apple cheesecake pie](https:\/\/sallysbakingaddiction.com\/caramel-apple-cheesecake-pie\/)\n\nTalk about a versatile [dessert recipe](https:\/\/sallysbakingaddiction.com\/category\/desserts\/)\\!\n\n[Print](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/print\/110702\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\ninstagram icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![whipped cream and raspberry sauce topped cheesecake pie with 1 slice removed.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-pie-265x265.jpg)\n\n## Easy Cheesecake Pie\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n4\\.9 from 82 reviews\n\n- Author: [Sally McKenney](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n- Prep Time:\n  20 minutes\n- Cook Time:\n  45 minutes (includes crust pre-bake)\n- Total Time:\n  4 hours\n- Yield:\n  one 9-inch pie\n- Category:\n  Dessert\n- Method:\n  Baking\n- Cuisine:\n  American\n\n[Print Recipe](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/print\/110702\/)\n\n[Save Recipe Recipe Saved]()\n\n***\n### Description\n*This is regular cheesecake… made easier! Enjoy a creamy, velvety smooth filling with a crispy, crunchy graham cracker crust. Skip the water bath and use a pie dish instead of a springform pan. Feel free to serve with optional toppings listed in recipe Note.*\n***\n### Ingredients\n#### Graham Cracker Crust\n- 1 and 1\/2 cups (180g) **graham cracker crumbs** (about 12 full sheet graham crackers)\n- 1\/4 cup (50g) **granulated sugar**\n- 6 Tablespoons (85g) **unsalted butter**, melted\n#### Filling\n- 16 ounces (452g) full-fat brick **cream cheese**, softened to room temperature\n- 1\/2 cup (100g) **granulated sugar**\n- 1\/4 cup (60g) full-fat **sour cream**, at room temperature\n- 1 teaspoon **pure** **vanilla extract**\n- 1 teaspoon fresh **lemon juice**\n- 2 large **eggs**, at room temperature\n- **optional for topping:** [raspberry dessert sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/), fresh raspberries, & [whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/)\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n1. Preheat oven to 350°F (177°C).\n2. **Make the crust:** If you’re starting out with full graham crackers, use a [food processor](https:\/\/amzn.to\/3zNDEZw) or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash\/break up any large chunks. Pour the mixture into an ungreased [9-inch pie dish](https:\/\/amzn.to\/4ulFoVt). With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby\/crumbly. ***Tips:** You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart. For more shaping technique tips, see the [graham cracker crust](https:\/\/sallysbakingaddiction.com\/how-to-make-a-perfect-graham-cracker-crust\/) recipe page.*\n3. Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes.\n4. **Make the filling:** Using a [handheld](https:\/\/amzn.to\/3dBQItB) or [stand mixer](https:\/\/amzn.to\/3QsPcbD) fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, vanilla extract, and lemon juice, and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed to combine⁠—you don’t want any lumps. Then on medium speed, add the eggs one at a time, beating after each addition until just blended. After the second egg is incorporated into the batter, stop mixing. If you still see some lumps at this point, switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK.\n5. Lower the oven temperature to 325°F (163°C) and spread the cheesecake filling into the warm crust.\n6. Bake the pie for 35 minutes or until the center is almost set. Check it at the 25-minute mark, and if it’s browning too quickly on top and around the edges, tent it with aluminum foil for the last 10 minutes of baking.\n7. Set the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving. (Cover if chilling it for longer than a few hours.)\n8. Feel free to garnish the pie with any of the optional toppings listed in the notes right before or a couple hours before serving. (Keep pie refrigerated if you decorate it and plan to serve later.) I use a [squeeze bottle](https:\/\/amzn.to\/2D5W0ID) to drizzle [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/) on top and a [piping bag](https:\/\/amzn.to\/3oPTFKq) fitted with [Wilton 1M piping tip](https:\/\/amzn.to\/3su0AJU) to zigzag whipped cream on top. For neat slices, use a clean sharp knife, and wipe the knife clean between each slice. ***Tip:** The first slice is never pretty! Much easier to slice after that first piece is out.*\n9. Cover and store leftover pie in the refrigerator for up to 5 days.\n\n### Notes\n1. **Make Ahead Instructions:** This cheesecake pie can be made up to 2 days in advance. See step 7. It’s best if the crust is still a bit warm when you pour in the filling, so I don’t recommend pre-baking the crust in advance. You can also freeze the baked and cooled cheesecake for up to 3 months. Thaw overnight in the refrigerator before serving.\n2. **Special Tools** (affiliate links): [Food Processor](https:\/\/amzn.to\/3SOhaQV) \\| [Glass Mixing Bowl](https:\/\/amzn.to\/3mPQvWq) \\| [9-inch Pie Dish](https:\/\/amzn.to\/4ulFoVt) \\| Electric Mixer ([Stand Mixer](https:\/\/amzn.to\/3QsPcbD) or [Handheld](https:\/\/amzn.to\/3dBQItB)) \\| [Cooling Rack](http:\/\/amzn.to\/2gT7aW9)\n3. **Oreo Cookie Crust:** You can use an [Oreo cookie crust](https:\/\/sallysbakingaddiction.com\/oreo-cookie-crust\/) instead of a graham cracker crust.\n4. **Toppings:** My favorite toppings for this pie are [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/), fresh raspberries, and [whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/), which are pictured in the post. You can also top the baked and cooled cheesecake with [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/), [lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), [strawberry topping](https:\/\/sallysbakingaddiction.com\/homemade-strawberry-topping\/), [chocolate ganache](https:\/\/sallysbakingaddiction.com\/chocolate-ganache\/), or [red wine chocolate ganache](https:\/\/sallysbakingaddiction.com\/red-wine-chocolate-ganache\/).\n5. **Room Temperature Ingredients:** Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake filling, hardly the way you want to begin\\!\n6. **Non-US Readers:** If graham crackers are not available where you live, we have also tested this pie with a crust made from digestive biscuits, and it turned out great. Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1\/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make this pie. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out\\!\n\n[Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/&media=https%3A%2F%2Fsallysbakingaddiction.com%2Fwp-content%2Fuploads%2F2022%2F08%2Fcheesecake-pie-graham-cracker-crust.jpg&description=Easy%20Cheesecake%20Pie)\n\n[Facebook](http:\/\/www.facebook.com\/share.php?u=https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/&t=Easy%20Cheesecake%20Pie)\n\n[Email](<mailto:?body=I thought you might enjoy this post: Easy Cheesecake Pie, https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/>)\n\n## You Might Also Like...\n[![slice of chocolate pudding pie on a white plate](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/08\/chocolate-pudding-pie-7-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/homemade-chocolate-pudding-pie\/)\n\n[Pies, Crisps, & Tarts](https:\/\/sallysbakingaddiction.com\/category\/desserts\/pies-crisps-tarts\/\")\n\n### [Homemade Chocolate Pudding Pie](https:\/\/sallysbakingaddiction.com\/homemade-chocolate-pudding-pie\/)\n[35 Comments](https:\/\/sallysbakingaddiction.com\/homemade-chocolate-pudding-pie\/#comments)\n\n[![cookies and cream puppy chow](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2013\/07\/cookies-and-cream-puppy-chow-4-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/cookies-n-cream-puppy-chow\/)\n\n[Candy](https:\/\/sallysbakingaddiction.com\/category\/desserts\/candy\/\")\n\n### [Cookies & Cream Puppy Chow](https:\/\/sallysbakingaddiction.com\/cookies-n-cream-puppy-chow\/)\n[18 Comments](https:\/\/sallysbakingaddiction.com\/cookies-n-cream-puppy-chow\/#comments)\n\n[![slice of apple cheddar pie on a white plate](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/11\/cheddar-apple-pie-2-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/apple-cheddar-pie\/)\n\n[Pies, Crisps, & Tarts](https:\/\/sallysbakingaddiction.com\/category\/desserts\/pies-crisps-tarts\/\")\n\n### [Apple Cheddar Pie](https:\/\/sallysbakingaddiction.com\/apple-cheddar-pie\/)\n[62 Comments](https:\/\/sallysbakingaddiction.com\/apple-cheddar-pie\/#comments)\n\n[![chocolate chip layer cake with buttercream and chocolate ganache drip.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2025\/01\/chocolate-chip-layer-cake-ganache-chocolate-drip-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/chocolate-chip-layer-cake\/)\n\n[Cakes](https:\/\/sallysbakingaddiction.com\/category\/desserts\/cakes\/\")\n\n### [Chocolate Chip Cake with Ganache Drip](https:\/\/sallysbakingaddiction.com\/chocolate-chip-layer-cake\/)\n[817 Comments](https:\/\/sallysbakingaddiction.com\/chocolate-chip-layer-cake\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.\n\n[Read More](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n\n## Leave a Comment [Cancel reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## Reader Comments and Reviews\n1. Charlotte says:\n   \n   April 4, 2026\n   \n   Hey Sally\\!  \n    I have made and absolutely love your cheesecake pie recipe! My partner says it’s the best he’s ever had.\n   \n   I was wondering if the results would be the same if I used an 8 inch springform with a water bath. Ive looked at your classic cheesecake recipe and noticed that the ratio of ingredients is different, and would like your input\\!\n   \n   Thanks in advance\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1473449)\n   1. Trina @ Sally's Baking says:\n      \n      April 5, 2026\n      \n      Hi Charlotte, we have note tested baking this cheesecake pie in an 8 inch springform pan, but imagine that should work – let us know if you try! So glad you enjoy this recipe.\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1473853)\n2. Elaine says:\n   \n   March 13, 2026\n   \n   Can I hand mix instead of using a stand mixer?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1463722)\n   1. Trina @ Sally's Baking says:\n      \n      March 13, 2026\n      \n      Absolutely\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1463724)\n3. Susan Berlack says:\n   \n   March 13, 2026\n   \n   I made this pie and the crust with a sugar substitute (Splenda Bakers Magic) and it was fabulous! I have made the recipe in both a 9″ pie pan and in mini pie pans. Both turned out great.\n   \n   The raspberry topping is super easy to make and really makes the cheesecake next level.\n   \n   thanks again, Sally\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1462898)\n4. Sherice Bland says:\n   \n   March 5, 2026\n   \n   Hi Sally, I’m a T1D and I wanted to know can i substitute thr granulated sugar for splenda.\n   \n   Another question is do you have any plans on making desserts low carb & low sugar?\n   \n   I really enjoy your recipes but sometimes find it hard when trying to make it more T1D friendly.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1453553)\n   1. Lexi @ Sally's Baking says:\n      \n      March 6, 2026\n      \n      Hi Sherice! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt our recipes since they may not work properly), it may be more useful to find recipes that are specifically formulated for sugar substitutes. Or if you are interested, we have a collection of [healthier recipes](https:\/\/sallysbakingaddiction.com\/category\/healthy-recipes\/) that may fit your needs. Thank you\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1457028)\n5. Sherry says:\n   \n   March 3, 2026\n   \n   The first time I made this it was perfect! The second time… the filling rose real big and cracked. I think I followed the directions exactly, both times. What makes it rise, is it how much you beat the eggs in? I tried my best to make sure I didn’t overmix it after I got them in… BTW your recipes and videos are the best!!\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1450212)\n   1. Lexi @ Sally's Baking says:\n      \n      March 4, 2026\n      \n      Hi Sherry, over mixing the batter is often the culprit for cheesecakes that rise and crack. This post on [how to prevent cracks in cheesecake](https:\/\/sallysbakingaddiction.com\/prevent-cracks-cheesecake\/) will be helpful for troubleshooting, too\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1450319)\n6. Carol says:\n   \n   February 19, 2026\n   \n   I have tried this recipe twice now. The first time, I used half the sugar and replaced the other half with monkfruit. I also used a store bought graham cracker crust that I sprinkled cinnamon on. My son -in-law said it was my best cheesecake ever! Tonight I made it again for his birthday. So far so good..we will have it tomorrow. It’s quick and easy to make. Thanks Sally!\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1444943)\n7. Linda says:\n   \n   February 15, 2026\n   \n   I may never bake a regular cheesecake again! This was delicious and hit all the notes for a perfect dessert. I had seven people for dinner and they all loved it. Sadly, there were no leftovers.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1443240)\n8. Erin Ostrowski says:\n   \n   January 27, 2026\n   \n   If I want to make this a chocolate cheesecake pie, would all the measurements stay the same? How much melted chocolate do you think I’d use?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1425324)\n   1. Trina @ Sally's Baking says:\n      \n      January 27, 2026\n      \n      Hi Erin, we haven’t tested a chocolate version (either with cocoa powder or melted chocolate in the batter), but let us know if you try anything. It would be fantastic with [chocolate ganache](https:\/\/sallysbakingaddiction.com\/chocolate-ganache\/) on top\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1425326)\n9. Dawn says:\n   \n   January 19, 2026\n   \n   Hello! We have a celiac granddaughter that loves cheesecake. I’d like to try this recipe for her. I was wondering if you think the steps you have for making the graham cracker crust would vary a bit if I used crushed gluten-free graham crackers (i.e. less\/more butter, etc.)\n   \n   Thanks in advance for responding. Want to give this a trial run this weekend\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1418564)\n   1. Stephanie @ Sally's Baking says:\n      \n      January 20, 2026\n      \n      Hi Dawn, we haven’t tested this crust with gluten-free graham crackers, but we imagine it should work just fine as written. Let us know if you give it a try\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1418777)\n      1. Marion says:\n         \n         January 23, 2026\n         \n         When I use gf graham crackers I find they work better if you add a bit of almond flour to the mix. Gf graham crackers tend to get very hard when baked in a cheesecake.\n   2. LS says:\n      \n      January 22, 2026\n      \n      Absolutely phenomenal and so much simpler than traditional cheesecake. 10\/10!!\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1419864)\n10. Marcia says:\n    \n    January 16, 2026\n    \n    My daughter can’t eat dairy, so I substituted dairy-free cream cheese (Tofutti) and sour cream (Forager). I used Earth Balance instead of butter in the grahm cracker crust. The pie was beautiful and very tasty. I served it with coconut cream and strawberries.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1413396)\n11. Mariah says:\n    \n    January 16, 2026\n    \n    Can I use a premade crust from the store?\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1413180)\n    1. Lexi @ Sally's Baking says:\n       \n       January 16, 2026\n       \n       Absolutely.\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1413186)\n       1. Landry says:\n          \n          February 28, 2026\n          \n          hi, does using a pre made crust change the bake time? if so, please advise. thank you kindly 🙂\n       2. Beth @ Sally's Baking says:\n          \n          February 28, 2026\n          \n          Hi Landry, no, it shouldn’t change the bake time. Enjoy\\!\n12. Erica says:\n    \n    January 10, 2026\n    \n    For anyone lactose intolerant, I made this with green valley lactose free cream cheese and it turned out great! I just drained the tubs of cream cheese in a sieve over a bowl for about an hour (ended up with a tbsp of liquid), and added an egg yolk for structure. Fantastic recipe\\!\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1410173)\n13. Joan says:\n    \n    December 30, 2025\n    \n    How can you tell if ther cheese cake is cooked enough\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1406059)\n    1. Trina @ Sally's Baking says:\n       \n       December 30, 2025\n       \n       Hi Joan! Give the dish a gentle shake, you want the center to be almost set with the very slight wiggle.\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1406098)\n14. Christina says:\n    \n    December 30, 2025\n    \n    Can I substitute sour cream for yogurt? Can I use yogurt instead of sour cream due to it being scarce in where I live\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1405926)\n    1. Trina @ Sally's Baking says:\n       \n       December 30, 2025\n       \n       Hi Christina, you can use plain yogurt instead of sour cream here. Enjoy\\!\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/#comment-1405941)\n\n### Comment navigation\n[Older Comments](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/comment-page-6\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. 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All rights reserved.","attrs_readable_markdown":"*This **easy cheesecake pie** is perfect for cheesecake lovers who want a quicker, easier alternative to making a classic cheesecake. The smooth and creamy filling is made of just 6 simple ingredients, and there’s no springform pan or water bath step required. It’s delicious on its own, or you can top it with [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/), [whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/), [hot fudge](https:\/\/sallysbakingaddiction.com\/homemade-hot-fudge-sauce\/), [lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), fresh berries, or [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/)*.\n\n![whipped cream and raspberry sauce topped cheesecake pie with 1 slice removed.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-pie.jpg)\n\nThis pie recipe wasn’t actually in my original plan for posting on the website, but it just kind of… happened. I was working on perfecting the recipe and technique for [graham cracker crust](https:\/\/sallysbakingaddiction.com\/how-to-make-a-perfect-graham-cracker-crust\/), and needed something easy and reliable to use on repeat for a filling… approximately 75 cheesecake pies later, I thought: *Well, I should probably share this recipe, too\\!*\n\n> **One reader, Jeff, commented:** “*I made this and it is one of the best cheesecakes I have had. It is easy and has a very New York cheesecake flavor. I make a lot of water bath cheesecakes and I found this to be just as creamy and flavorful as any others I have made. ★★★★★*“\n\n## Here’s Why You’ll Love This Easy Cheesecake Pie\n- *It’s cheesecake… without the fuss*\n- *Batter & crust come together quickly*\n- *Same velvety, creamy texture and tangy-sweet taste as my classic [cheesecake](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/)*\n- *6 simple ingredients, plus a 3-ingredient graham cracker crust*\n- *Bakes and cools much faster than a regular cheesecake*\n- *It’s very adaptable to taste and season, depending on toppings*\n\n![cheesecake pie in glass pan with slice taken out and blueberries and strawberries scattered next to the dish.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-pie-graham-cracker-crust.jpg)\n\n![slice of cheesecake pie on white plate with whipped cream, raspberry sauce, and fresh raspberries on top.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-pie-slice-with-raspberry-sauce.jpg)\n\n## What Is the Difference Between Cheesecake and Cheesecake Pie?\n**Today’s cheesecake pie is like a regular cheesecake,** only (1) the filling layer isn’t as thick and tall and (2) you bake it in a pie dish instead of a springform pan. Basically, the taste and texture are the same, but you don’t have as much filling in each bite.\n\nIf you’re in the mood for real, classic cheesecake… definitely put in the time and effort to make a real, [classic cheesecake](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/). However, if you love cheesecake and don’t have the energy (whether that’s physically or emotionally!) for a water bath, accidentally over-baking or under-baking it, exceptionally long cooling and chilling times, plus the possibility of large cracks on the surface, just make a cheesecake pie\\!\n\n*(Because regular cheesecake can be finicky, right?!)*\n\nI have made at least 12 of these in the past few weeks and every single taste tester, neighbor, family member, and friend has said it tastes exactly like regular cheesecake. (And that’s because it is! Only thinner!) You’re going to love this dessert.\n\nAnd if you are in the mood for a fall inspired flavor, try [pumpkin cheesecake pie](https:\/\/sallysbakingaddiction.com\/pumpkin-cheesecake-pie\/) next.\n***\n## Can I Skip the Water Bath?\nYes! As if there wasn’t enough to persuade you to make this cheesecake pie! You see, water baths are used to help an egg-heavy dessert like traditional cheesecake bake in a humid environment. The humidity evenly bakes the rich and creamy filling so it doesn’t burn, sink, and\/or crack. Since today’s filling isn’t as tall, we don’t have those problems. So, skip the water bath today\\!\n\n![slice of cheesecake pie with graham cracker crust.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-pie-graham-cracker-crust-2.jpg)\n\n## Success Tips for a Perfect Graham Cracker Crust\nWe’re using my perfected graham cracker crust recipe. You need 3 ingredients including graham cracker crumbs, sugar, and melted butter. The ratio of ingredients is imperative and what you’ll find below (and also on the [graham cracker crust](https:\/\/sallysbakingaddiction.com\/how-to-make-a-perfect-graham-cracker-crust\/) page) yields a crisp, crumbly crust that holds shape beautifully. But what’s more important than the ingredients is the **technique you use** to press the crust into the pan.\n\nOver the years, I’ve learned exactly what makes and (literally) breaks a great graham cracker crust:\n\n1. **Use your hands first:** Press the bottom and around the sides with medium-firm pressure until the crumbs aren’t moving around anymore—you don’t want any loose crumbs. You can even use a small flat-bottomed measuring cup to help smooth out the surface.\n2. **Don’t pack too tightly:** The crust needs to be compact, so it doesn’t crumble apart, but not so tight that it bakes into a hard, dense crust. You really just want to pack it until the shape has set and it’s no longer crumbly.\n3. **Keep it rounded:** This sounds a bit odd, but you don’t want a right angle at the bottom edges where the sides and the bottom meet. Instead, you want it a little bit rounded so it stays connected when you slice into it—so the side crust doesn’t immediately separate from the bottom crust. Slide a spoon around the inside of the crust where the sides and bottom meet, to get that rounded shape.\n\nOr you could use an [Oreo cookie crust](https:\/\/sallysbakingaddiction.com\/oreo-cookie-crust\/) or [Biscoff pie crust](https:\/\/sallysbakingaddiction.com\/biscoff-pie-crust\/) instead if you’d like.\n\nHere is a photo of the rounded crust. Be sure to pre-bake this for 10 minutes before adding the filling.\n\n![close-up photo of graham cracker crust pressed into glass pie dish.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/05\/graham-cracker-crust.jpg)\n***\n## Grab These 6 Ingredients for the Filling:\n![cream cheese, lemon, vanilla extract, sugar, eggs, and sour cream on brown wood countertop.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cream-cheese-eggs-sour-cream-sugar-lemon.jpg)\n\n1. **Bricks of Cream Cheese:** Philadelphia cream cheese isn’t affiliated with this post, but it IS my favorite cream cheese brand. Whichever brand you use, make sure you’re using bricks of full-fat cream cheese and not the cream cheese in a tub you would use for spreading on bagels. Same rule applies when making [cream cheese frosting](https:\/\/sallysbakingaddiction.com\/favorite-cream-cheese-frosting\/) and [strawberry cream cheese pie](https:\/\/sallysbakingaddiction.com\/strawberry-cream-cheese-pie\/).\n2. **Granulated Sugar**: You’ll love that this cheesecake isn’t overly sweet. [Vanilla sugar](https:\/\/sallysbakingaddiction.com\/homemade-vanilla-sugar\/) would be great here.\n3. **Sour Cream:** My team and I tested this cheesecake pie several (several!!!!) times and there was a major difference between the pies with sour cream and the pies without sour cream. You need 1\/4 cup of sour cream to help bind the ingredients together and smooth out the filling so it tastes creamy. Without it, the filling tasted like cream cheese, not cheesecake.\n4. **Vanilla Extract:** Feel free to use [homemade vanilla extract](https:\/\/sallysbakingaddiction.com\/homemade-vanilla-extract\/) in this pie\\!\n5. **Lemon Juice:** A splash of lemon juice adds freshness and depth of flavor—I recommend you don’t leave it out. This cheesecake pie does not taste like [lemon cheesecake](https:\/\/sallysbakingaddiction.com\/lemon-cheesecake-recipe\/).\n6. **Eggs:** A main ingredient in any baked cheesecake! Careful not to over-mix these, and be sure to add them right at the end.\n***\n**Pour the filling into the warm pre-baked crust, and then bake:**\n\n![filling batter in glass mixing bowl.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-filling-batter.jpg)\n\n![pouring batter into graham cracker crust and shown again right before baking.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-batter-filling.jpg)\n\n![cooled cheesecake pie in glass dish on black circle wire rack.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/plain-cheesecake-pie.jpg)\n\n## Can I Add Chocolate Chips to the Filling?\nI have no idea if anyone would even ask this question, but I love chocolate chips in cheesecakes and the answer is YES! Feel free to add 3\/4 cups mini or regular semi-sweet chocolate chips to the batter. (What we do when making [amaretto cheesecake](https:\/\/sallysbakingaddiction.com\/amaretto-cheesecake\/).) This version would be tasty served with [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/) on top.\n***\n## Cooling & Chilling Is a Breeze\nYou know how you have to wait a few hours for a regular cheesecake to cool and then you have to wait some more for it to chill in the refrigerator? You’re doing the same thing here, only in a fraction of the time. The cheesecake cools for about 1 hour at room temperature (no need to let it cool in the oven like some cheesecake recipes!) and then you chill it for about 2–3 hours before serving.\n\nLow-maintenance cheesecake\\!\n\n![cheesecake with raspberry sauce drizzled on top and whipped cream piped around the edges.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/cheesecake-pie-2.jpg)\n\n![slice of cheesecake on white plate with raspberry sauce and fresh raspberries on top.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/08\/homemade-raspberry-sauce-on-cheesecake.jpg)\n\n## What to Serve With Cheesecake Pie\n[Print](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/print\/110702\/)\n\n***\n### Description\n*This is regular cheesecake… made easier! Enjoy a creamy, velvety smooth filling with a crispy, crunchy graham cracker crust. Skip the water bath and use a pie dish instead of a springform pan. Feel free to serve with optional toppings listed in recipe Note.*\n***\n#### Graham Cracker Crust\n- 1 and 1\/2 cups (180g) **graham cracker crumbs** (about 12 full sheet graham crackers)\n- 1\/4 cup (50g) **granulated sugar**\n- 6 Tablespoons (85g) **unsalted butter**, melted\n#### Filling\n- 16 ounces (452g) full-fat brick **cream cheese**, softened to room temperature\n- 1\/2 cup (100g) **granulated sugar**\n- 1\/4 cup (60g) full-fat **sour cream**, at room temperature\n- 1 teaspoon **pure** **vanilla extract**\n- 1 teaspoon fresh **lemon juice**\n- 2 large **eggs**, at room temperature\n- **optional for topping:** [raspberry dessert sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/), fresh raspberries, & [whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/)\n\nCook Mode  Prevent your screen from going dark\n***\n1. Preheat oven to 350°F (177°C).\n2. **Make the crust:** If you’re starting out with full graham crackers, use a [food processor](https:\/\/amzn.to\/3zNDEZw) or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash\/break up any large chunks. Pour the mixture into an ungreased [9-inch pie dish](https:\/\/amzn.to\/4ulFoVt). With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby\/crumbly. ***Tips:** You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart. For more shaping technique tips, see the [graham cracker crust](https:\/\/sallysbakingaddiction.com\/how-to-make-a-perfect-graham-cracker-crust\/) recipe page.*\n3. Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes.\n4. **Make the filling:** Using a [handheld](https:\/\/amzn.to\/3dBQItB) or [stand mixer](https:\/\/amzn.to\/3QsPcbD) fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, vanilla extract, and lemon juice, and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed to combine⁠—you don’t want any lumps. Then on medium speed, add the eggs one at a time, beating after each addition until just blended. After the second egg is incorporated into the batter, stop mixing. If you still see some lumps at this point, switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK.\n5. Lower the oven temperature to 325°F (163°C) and spread the cheesecake filling into the warm crust.\n6. Bake the pie for 35 minutes or until the center is almost set. Check it at the 25-minute mark, and if it’s browning too quickly on top and around the edges, tent it with aluminum foil for the last 10 minutes of baking.\n7. Set the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving. (Cover if chilling it for longer than a few hours.)\n8. Feel free to garnish the pie with any of the optional toppings listed in the notes right before or a couple hours before serving. (Keep pie refrigerated if you decorate it and plan to serve later.) I use a [squeeze bottle](https:\/\/amzn.to\/2D5W0ID) to drizzle [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/) on top and a [piping bag](https:\/\/amzn.to\/3oPTFKq) fitted with [Wilton 1M piping tip](https:\/\/amzn.to\/3su0AJU) to zigzag whipped cream on top. For neat slices, use a clean sharp knife, and wipe the knife clean between each slice. ***Tip:** The first slice is never pretty! Much easier to slice after that first piece is out.*\n9. Cover and store leftover pie in the refrigerator for up to 5 days.\n\n### Notes\n1. **Make Ahead Instructions:** This cheesecake pie can be made up to 2 days in advance. See step 7. It’s best if the crust is still a bit warm when you pour in the filling, so I don’t recommend pre-baking the crust in advance. You can also freeze the baked and cooled cheesecake for up to 3 months. Thaw overnight in the refrigerator before serving.\n2. **Special Tools** (affiliate links): [Food Processor](https:\/\/amzn.to\/3SOhaQV) \\| [Glass Mixing Bowl](https:\/\/amzn.to\/3mPQvWq) \\| [9-inch Pie Dish](https:\/\/amzn.to\/4ulFoVt) \\| Electric Mixer ([Stand Mixer](https:\/\/amzn.to\/3QsPcbD) or [Handheld](https:\/\/amzn.to\/3dBQItB)) \\| [Cooling Rack](http:\/\/amzn.to\/2gT7aW9)\n3. **Oreo Cookie Crust:** You can use an [Oreo cookie crust](https:\/\/sallysbakingaddiction.com\/oreo-cookie-crust\/) instead of a graham cracker crust.\n4. **Toppings:** My favorite toppings for this pie are [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/), fresh raspberries, and [whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/), which are pictured in the post. You can also top the baked and cooled cheesecake with [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/), [lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), [strawberry topping](https:\/\/sallysbakingaddiction.com\/homemade-strawberry-topping\/), [chocolate ganache](https:\/\/sallysbakingaddiction.com\/chocolate-ganache\/), or [red wine chocolate ganache](https:\/\/sallysbakingaddiction.com\/red-wine-chocolate-ganache\/).\n5. **Room Temperature Ingredients:** Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake filling, hardly the way you want to begin\\!\n6. **Non-US Readers:** If graham crackers are not available where you live, we have also tested this pie with a crust made from digestive biscuits, and it turned out great. Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1\/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make this pie. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out\\!","meta_canonical":null}

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Meta Title	Easy Cheesecake Pie (Recipe & Video) - Sally's Baking
Meta Description	This easy cheesecake pie is smooth, creamy, and perfect for cheesecake lovers who want a quicker, easier alternative to a classic cheesecake. You’ll love it!
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Boilerpipe Text	This easy cheesecake pie is perfect for cheesecake lovers who want a quicker, easier alternative to making a classic cheesecake. The smooth and creamy filling is made of just 6 simple ingredients, and there’s no springform pan or water bath step required. It’s delicious on its own, or you can top it with raspberry sauce , whipped cream , hot fudge , lemon curd , fresh berries, or salted caramel . This pie recipe wasn’t actually in my original plan for posting on the website, but it just kind of… happened. I was working on perfecting the recipe and technique for graham cracker crust , and needed something easy and reliable to use on repeat for a filling… approximately 75 cheesecake pies later, I thought: Well, I should probably share this recipe, too! One reader, Jeff, commented: “ I made this and it is one of the best cheesecakes I have had. It is easy and has a very New York cheesecake flavor. I make a lot of water bath cheesecakes and I found this to be just as creamy and flavorful as any others I have made. ★★★★★ “ Here’s Why You’ll Love This Easy Cheesecake Pie It’s cheesecake… without the fuss Batter & crust come together quickly Same velvety, creamy texture and tangy-sweet taste as my classic cheesecake 6 simple ingredients, plus a 3-ingredient graham cracker crust Bakes and cools much faster than a regular cheesecake It’s very adaptable to taste and season, depending on toppings What Is the Difference Between Cheesecake and Cheesecake Pie? Today’s cheesecake pie is like a regular cheesecake, only (1) the filling layer isn’t as thick and tall and (2) you bake it in a pie dish instead of a springform pan. Basically, the taste and texture are the same, but you don’t have as much filling in each bite. If you’re in the mood for real, classic cheesecake… definitely put in the time and effort to make a real, classic cheesecake . However, if you love cheesecake and don’t have the energy (whether that’s physically or emotionally!) for a water bath, accidentally over-baking or under-baking it, exceptionally long cooling and chilling times, plus the possibility of large cracks on the surface, just make a cheesecake pie! (Because regular cheesecake can be finicky, right?!) I have made at least 12 of these in the past few weeks and every single taste tester, neighbor, family member, and friend has said it tastes exactly like regular cheesecake. (And that’s because it is! Only thinner!) You’re going to love this dessert. And if you are in the mood for a fall inspired flavor, try pumpkin cheesecake pie next. Can I Skip the Water Bath? Yes! As if there wasn’t enough to persuade you to make this cheesecake pie! You see, water baths are used to help an egg-heavy dessert like traditional cheesecake bake in a humid environment. The humidity evenly bakes the rich and creamy filling so it doesn’t burn, sink, and/or crack. Since today’s filling isn’t as tall, we don’t have those problems. So, skip the water bath today! Success Tips for a Perfect Graham Cracker Crust We’re using my perfected graham cracker crust recipe. You need 3 ingredients including graham cracker crumbs, sugar, and melted butter. The ratio of ingredients is imperative and what you’ll find below (and also on the graham cracker crust page) yields a crisp, crumbly crust that holds shape beautifully. But what’s more important than the ingredients is the technique you use to press the crust into the pan. Over the years, I’ve learned exactly what makes and (literally) breaks a great graham cracker crust: Use your hands first: Press the bottom and around the sides with medium-firm pressure until the crumbs aren’t moving around anymore—you don’t want any loose crumbs. You can even use a small flat-bottomed measuring cup to help smooth out the surface. Don’t pack too tightly: The crust needs to be compact, so it doesn’t crumble apart, but not so tight that it bakes into a hard, dense crust. You really just want to pack it until the shape has set and it’s no longer crumbly. Keep it rounded: This sounds a bit odd, but you don’t want a right angle at the bottom edges where the sides and the bottom meet. Instead, you want it a little bit rounded so it stays connected when you slice into it—so the side crust doesn’t immediately separate from the bottom crust. Slide a spoon around the inside of the crust where the sides and bottom meet, to get that rounded shape. Or you could use an Oreo cookie crust or Biscoff pie crust instead if you’d like. Here is a photo of the rounded crust. Be sure to pre-bake this for 10 minutes before adding the filling. Grab These 6 Ingredients for the Filling: Bricks of Cream Cheese: Philadelphia cream cheese isn’t affiliated with this post, but it IS my favorite cream cheese brand. Whichever brand you use, make sure you’re using bricks of full-fat cream cheese and not the cream cheese in a tub you would use for spreading on bagels. Same rule applies when making cream cheese frosting and strawberry cream cheese pie . Granulated Sugar : You’ll love that this cheesecake isn’t overly sweet. Vanilla sugar would be great here. Sour Cream: My team and I tested this cheesecake pie several (several!!!!) times and there was a major difference between the pies with sour cream and the pies without sour cream. You need 1/4 cup of sour cream to help bind the ingredients together and smooth out the filling so it tastes creamy. Without it, the filling tasted like cream cheese, not cheesecake. Vanilla Extract: Feel free to use homemade vanilla extract in this pie! Lemon Juice: A splash of lemon juice adds freshness and depth of flavor—I recommend you don’t leave it out. This cheesecake pie does not taste like lemon cheesecake . Eggs: A main ingredient in any baked cheesecake! Careful not to over-mix these, and be sure to add them right at the end. Pour the filling into the warm pre-baked crust, and then bake: Can I Add Chocolate Chips to the Filling? I have no idea if anyone would even ask this question, but I love chocolate chips in cheesecakes and the answer is YES! Feel free to add 3/4 cups mini or regular semi-sweet chocolate chips to the batter. (What we do when making amaretto cheesecake .) This version would be tasty served with salted caramel on top. Cooling & Chilling Is a Breeze You know how you have to wait a few hours for a regular cheesecake to cool and then you have to wait some more for it to chill in the refrigerator? You’re doing the same thing here, only in a fraction of the time. The cheesecake cools for about 1 hour at room temperature (no need to let it cool in the oven like some cheesecake recipes!) and then you chill it for about 2–3 hours before serving. Low-maintenance cheesecake! What to Serve With Cheesecake Pie Print Description This is regular cheesecake… made easier! Enjoy a creamy, velvety smooth filling with a crispy, crunchy graham cracker crust. Skip the water bath and use a pie dish instead of a springform pan. Feel free to serve with optional toppings listed in recipe Note. Graham Cracker Crust 1 and 1/2 cups ( 180g ) graham cracker crumbs (about 12 full sheet graham crackers) 1/4 cup ( 50g ) granulated sugar 6 Tablespoons ( 85g ) unsalted butter , melted Filling 16 ounces ( 452g ) full-fat brick cream cheese , softened to room temperature 1/2 cup ( 100g ) granulated sugar 1/4 cup ( 60g ) full-fat sour cream , at room temperature 1 teaspoon pure vanilla extract 1 teaspoon fresh lemon juice 2 large eggs , at room temperature optional for topping: raspberry dessert sauce , fresh raspberries, & whipped cream Cook Mode Prevent your screen from going dark Preheat oven to 350°F (177°C). Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish . With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page. Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, vanilla extract, and lemon juice, and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed to combine⁠—you don’t want any lumps. Then on medium speed, add the eggs one at a time, beating after each addition until just blended. After the second egg is incorporated into the batter, stop mixing. If you still see some lumps at this point, switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK. Lower the oven temperature to 325°F (163°C) and spread the cheesecake filling into the warm crust. Bake the pie for 35 minutes or until the center is almost set. Check it at the 25-minute mark, and if it’s browning too quickly on top and around the edges, tent it with aluminum foil for the last 10 minutes of baking. Set the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving. (Cover if chilling it for longer than a few hours.) Feel free to garnish the pie with any of the optional toppings listed in the notes right before or a couple hours before serving. (Keep pie refrigerated if you decorate it and plan to serve later.) I use a squeeze bottle to drizzle raspberry sauce on top and a piping bag fitted with Wilton 1M piping tip to zigzag whipped cream on top. For neat slices, use a clean sharp knife, and wipe the knife clean between each slice. Tip: The first slice is never pretty! Much easier to slice after that first piece is out. Cover and store leftover pie in the refrigerator for up to 5 days. Notes Make Ahead Instructions: This cheesecake pie can be made up to 2 days in advance. See step 7. It’s best if the crust is still a bit warm when you pour in the filling, so I don’t recommend pre-baking the crust in advance. You can also freeze the baked and cooled cheesecake for up to 3 months. Thaw overnight in the refrigerator before serving. Special Tools (affiliate links): Food Processor \| Glass Mixing Bowl \| 9-inch Pie Dish \| Electric Mixer ( Stand Mixer or Handheld ) \| Cooling Rack Oreo Cookie Crust: You can use an Oreo cookie crust instead of a graham cracker crust. Toppings: My favorite toppings for this pie are raspberry sauce , fresh raspberries, and whipped cream , which are pictured in the post. You can also top the baked and cooled cheesecake with salted caramel , lemon curd , strawberry topping , chocolate ganache , or red wine chocolate ganache . Room Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake filling, hardly the way you want to begin! Non-US Readers: If graham crackers are not available where you live, we have also tested this pie with a crust made from digestive biscuits, and it turned out great. Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make this pie. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
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The smooth and creamy filling is made of just 6 simple ingredients, and there’s no springform pan or water bath step required. It’s delicious on its own, or you can top it with [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/), [whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/), [hot fudge](https://sallysbakingaddiction.com/homemade-hot-fudge-sauce/), [lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), fresh berries, or [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/). ![whipped cream and raspberry sauce topped cheesecake pie with 1 slice removed.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-pie.jpg) This post may contain affiliate links. Read our [disclosure policy](https://sallysbakingaddiction.com/disclosure-policy/). This pie recipe wasn’t actually in my original plan for posting on the website, but it just kind of… happened. I was working on perfecting the recipe and technique for [graham cracker crust](https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/), and needed something easy and reliable to use on repeat for a filling… approximately 75 cheesecake pies later, I thought: Well, I should probably share this recipe, too\!* > One reader, Jeff, commented: “I made this and it is one of the best cheesecakes I have had. It is easy and has a very New York cheesecake flavor. I make a lot of water bath cheesecakes and I found this to be just as creamy and flavorful as any others I have made. ★★★★★“ ## Here’s Why You’ll Love This Easy Cheesecake Pie - It’s cheesecake… without the fuss - Batter & crust come together quickly - Same velvety, creamy texture and tangy-sweet taste as my classic [cheesecake](https://sallysbakingaddiction.com/classic-cheesecake/) - 6 simple ingredients, plus a 3-ingredient graham cracker crust - Bakes and cools much faster than a regular cheesecake - It’s very adaptable to taste and season, depending on toppings ![cheesecake pie in glass pan with slice taken out and blueberries and strawberries scattered next to the dish.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-pie-graham-cracker-crust.jpg) ![slice of cheesecake pie on white plate with whipped cream, raspberry sauce, and fresh raspberries on top.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-pie-slice-with-raspberry-sauce.jpg) ## What Is the Difference Between Cheesecake and Cheesecake Pie? Today’s cheesecake pie is like a regular cheesecake, only (1) the filling layer isn’t as thick and tall and (2) you bake it in a pie dish instead of a springform pan. Basically, the taste and texture are the same, but you don’t have as much filling in each bite. If you’re in the mood for real, classic cheesecake… definitely put in the time and effort to make a real, [classic cheesecake](https://sallysbakingaddiction.com/classic-cheesecake/). However, if you love cheesecake and don’t have the energy (whether that’s physically or emotionally!) for a water bath, accidentally over-baking or under-baking it, exceptionally long cooling and chilling times, plus the possibility of large cracks on the surface, just make a cheesecake pie\! (Because regular cheesecake can be finicky, right?!) I have made at least 12 of these in the past few weeks and every single taste tester, neighbor, family member, and friend has said it tastes exactly like regular cheesecake. (And that’s because it is! Only thinner!) You’re going to love this dessert. And if you are in the mood for a fall inspired flavor, try [pumpkin cheesecake pie](https://sallysbakingaddiction.com/pumpkin-cheesecake-pie/) next. * ## Can I Skip the Water Bath? Yes! As if there wasn’t enough to persuade you to make this cheesecake pie! You see, water baths are used to help an egg-heavy dessert like traditional cheesecake bake in a humid environment. The humidity evenly bakes the rich and creamy filling so it doesn’t burn, sink, and/or crack. Since today’s filling isn’t as tall, we don’t have those problems. So, skip the water bath today\! ![slice of cheesecake pie with graham cracker crust.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-pie-graham-cracker-crust-2.jpg) ## Success Tips for a Perfect Graham Cracker Crust We’re using my perfected graham cracker crust recipe. You need 3 ingredients including graham cracker crumbs, sugar, and melted butter. The ratio of ingredients is imperative and what you’ll find below (and also on the [graham cracker crust](https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/) page) yields a crisp, crumbly crust that holds shape beautifully. But what’s more important than the ingredients is the technique you use to press the crust into the pan. Over the years, I’ve learned exactly what makes and (literally) breaks a great graham cracker crust: 1. Use your hands first: Press the bottom and around the sides with medium-firm pressure until the crumbs aren’t moving around anymore—you don’t want any loose crumbs. You can even use a small flat-bottomed measuring cup to help smooth out the surface. 2. Don’t pack too tightly: The crust needs to be compact, so it doesn’t crumble apart, but not so tight that it bakes into a hard, dense crust. You really just want to pack it until the shape has set and it’s no longer crumbly. 3. Keep it rounded: This sounds a bit odd, but you don’t want a right angle at the bottom edges where the sides and the bottom meet. Instead, you want it a little bit rounded so it stays connected when you slice into it—so the side crust doesn’t immediately separate from the bottom crust. Slide a spoon around the inside of the crust where the sides and bottom meet, to get that rounded shape. Or you could use an [Oreo cookie crust](https://sallysbakingaddiction.com/oreo-cookie-crust/) or [Biscoff pie crust](https://sallysbakingaddiction.com/biscoff-pie-crust/) instead if you’d like. Here is a photo of the rounded crust. Be sure to pre-bake this for 10 minutes before adding the filling. ![close-up photo of graham cracker crust pressed into glass pie dish.](https://sallysbakingaddiction.com/wp-content/uploads/2015/05/graham-cracker-crust.jpg) * ## Grab These 6 Ingredients for the Filling: ![cream cheese, lemon, vanilla extract, sugar, eggs, and sour cream on brown wood countertop.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cream-cheese-eggs-sour-cream-sugar-lemon.jpg) 1. Bricks of Cream Cheese: Philadelphia cream cheese isn’t affiliated with this post, but it IS my favorite cream cheese brand. Whichever brand you use, make sure you’re using bricks of full-fat cream cheese and not the cream cheese in a tub you would use for spreading on bagels. Same rule applies when making [cream cheese frosting](https://sallysbakingaddiction.com/favorite-cream-cheese-frosting/) and [strawberry cream cheese pie](https://sallysbakingaddiction.com/strawberry-cream-cheese-pie/). 2. Granulated Sugar: You’ll love that this cheesecake isn’t overly sweet. [Vanilla sugar](https://sallysbakingaddiction.com/homemade-vanilla-sugar/) would be great here. 3. Sour Cream: My team and I tested this cheesecake pie several (several!!!!) times and there was a major difference between the pies with sour cream and the pies without sour cream. You need 1/4 cup of sour cream to help bind the ingredients together and smooth out the filling so it tastes creamy. Without it, the filling tasted like cream cheese, not cheesecake. 4. Vanilla Extract: Feel free to use [homemade vanilla extract](https://sallysbakingaddiction.com/homemade-vanilla-extract/) in this pie\! 5. Lemon Juice: A splash of lemon juice adds freshness and depth of flavor—I recommend you don’t leave it out. This cheesecake pie does not taste like [lemon cheesecake](https://sallysbakingaddiction.com/lemon-cheesecake-recipe/). 6. Eggs: A main ingredient in any baked cheesecake! Careful not to over-mix these, and be sure to add them right at the end. * Pour the filling into the warm pre-baked crust, and then bake: ![filling batter in glass mixing bowl.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-filling-batter.jpg) ![pouring batter into graham cracker crust and shown again right before baking.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-batter-filling.jpg) ![cooled cheesecake pie in glass dish on black circle wire rack.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/plain-cheesecake-pie.jpg) ## Can I Add Chocolate Chips to the Filling? I have no idea if anyone would even ask this question, but I love chocolate chips in cheesecakes and the answer is YES! Feel free to add 3/4 cups mini or regular semi-sweet chocolate chips to the batter. (What we do when making [amaretto cheesecake](https://sallysbakingaddiction.com/amaretto-cheesecake/).) This version would be tasty served with [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/) on top. * ## Cooling & Chilling Is a Breeze You know how you have to wait a few hours for a regular cheesecake to cool and then you have to wait some more for it to chill in the refrigerator? You’re doing the same thing here, only in a fraction of the time. The cheesecake cools for about 1 hour at room temperature (no need to let it cool in the oven like some cheesecake recipes!) and then you chill it for about 2–3 hours before serving. Low-maintenance cheesecake\! ![cheesecake with raspberry sauce drizzled on top and whipped cream piped around the edges.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-pie-2.jpg) ![slice of cheesecake on white plate with raspberry sauce and fresh raspberries on top.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/homemade-raspberry-sauce-on-cheesecake.jpg) ## What to Serve With Cheesecake Pie You can, of course, serve the cheesecake pie plain, but I like to add [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/), [whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/), and fresh raspberries. Or you can spruce it up with: - [Salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/) - Blueberry sauce/swirl from [blueberry swirl cheesecake](https://sallysbakingaddiction.com/blueberry-swirl-cheesecake/) (you can prepare a blueberry swirl cheesecake pie by using the same swirling instructions in that recipe) - [Chocolate ganache](https://sallysbakingaddiction.com/chocolate-ganache/) or [red wine chocolate ganache](https://sallysbakingaddiction.com/red-wine-chocolate-ganache/) - [Strawberry sauce](https://sallysbakingaddiction.com/homemade-strawberry-topping/) - [Lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/) - Brown sugar pecan topping from [pecan pie cheesecake](https://sallysbakingaddiction.com/pecan-pie-cheesecake/) - We slightly scaled down the filling to make room for extra toppings in this [caramel apple cheesecake pie](https://sallysbakingaddiction.com/caramel-apple-cheesecake-pie/) Talk about a versatile [dessert recipe](https://sallysbakingaddiction.com/category/desserts/)\! [Print](https://sallysbakingaddiction.com/cheesecake-pie/print/110702/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![whipped cream and raspberry sauce topped cheesecake pie with 1 slice removed.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-pie-265x265.jpg) ## Easy Cheesecake Pie 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4\.9 from 82 reviews - Author: [Sally McKenney](https://sallysbakingaddiction.com/about-sally-mckenney/) - Prep Time: 20 minutes - Cook Time: 45 minutes (includes crust pre-bake) - Total Time: 4 hours - Yield: one 9-inch pie - Category: Dessert - Method: Baking - Cuisine: American [Print Recipe](https://sallysbakingaddiction.com/cheesecake-pie/print/110702/) [Save Recipe Recipe Saved]() *** ### Description This is regular cheesecake… made easier! Enjoy a creamy, velvety smooth filling with a crispy, crunchy graham cracker crust. Skip the water bath and use a pie dish instead of a springform pan. Feel free to serve with optional toppings listed in recipe Note. * ### Ingredients #### Graham Cracker Crust - 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers) - 1/4 cup (50g) granulated sugar - 6 Tablespoons (85g) unsalted butter, melted #### Filling - 16 ounces (452g) full-fat brick cream cheese, softened to room temperature - 1/2 cup (100g) granulated sugar - 1/4 cup (60g) full-fat sour cream, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon fresh lemon juice - 2 large eggs, at room temperature - optional for topping: [raspberry dessert sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/), fresh raspberries, & [whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/) Cook Mode Prevent your screen from going dark * ### Instructions 1. Preheat oven to 350°F (177°C). 2. Make the crust: If you’re starting out with full graham crackers, use a [food processor](https://amzn.to/3zNDEZw) or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased [9-inch pie dish](https://amzn.to/4ulFoVt). With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. *Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart. For more shaping technique tips, see the [graham cracker crust](https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/) recipe page.* 3. Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes. 4. Make the filling: Using a [handheld](https://amzn.to/3dBQItB) or [stand mixer](https://amzn.to/3QsPcbD) fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, vanilla extract, and lemon juice, and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed to combine⁠—you don’t want any lumps. Then on medium speed, add the eggs one at a time, beating after each addition until just blended. After the second egg is incorporated into the batter, stop mixing. If you still see some lumps at this point, switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK. 5. Lower the oven temperature to 325°F (163°C) and spread the cheesecake filling into the warm crust. 6. Bake the pie for 35 minutes or until the center is almost set. Check it at the 25-minute mark, and if it’s browning too quickly on top and around the edges, tent it with aluminum foil for the last 10 minutes of baking. 7. Set the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving. (Cover if chilling it for longer than a few hours.) 8. Feel free to garnish the pie with any of the optional toppings listed in the notes right before or a couple hours before serving. (Keep pie refrigerated if you decorate it and plan to serve later.) I use a [squeeze bottle](https://amzn.to/2D5W0ID) to drizzle [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/) on top and a [piping bag](https://amzn.to/3oPTFKq) fitted with [Wilton 1M piping tip](https://amzn.to/3su0AJU) to zigzag whipped cream on top. For neat slices, use a clean sharp knife, and wipe the knife clean between each slice. *Tip: The first slice is never pretty! Much easier to slice after that first piece is out.* 9. Cover and store leftover pie in the refrigerator for up to 5 days. ### Notes 1. Make Ahead Instructions: This cheesecake pie can be made up to 2 days in advance. See step 7. It’s best if the crust is still a bit warm when you pour in the filling, so I don’t recommend pre-baking the crust in advance. You can also freeze the baked and cooled cheesecake for up to 3 months. Thaw overnight in the refrigerator before serving. 2. Special Tools (affiliate links): [Food Processor](https://amzn.to/3SOhaQV) \\| [Glass Mixing Bowl](https://amzn.to/3mPQvWq) \\| [9-inch Pie Dish](https://amzn.to/4ulFoVt) \\| Electric Mixer ([Stand Mixer](https://amzn.to/3QsPcbD) or [Handheld](https://amzn.to/3dBQItB)) \\| [Cooling Rack](http://amzn.to/2gT7aW9) 3. Oreo Cookie Crust: You can use an [Oreo cookie crust](https://sallysbakingaddiction.com/oreo-cookie-crust/) instead of a graham cracker crust. 4. Toppings: My favorite toppings for this pie are [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/), fresh raspberries, and [whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/), which are pictured in the post. You can also top the baked and cooled cheesecake with [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/), [lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), [strawberry topping](https://sallysbakingaddiction.com/homemade-strawberry-topping/), [chocolate ganache](https://sallysbakingaddiction.com/chocolate-ganache/), or [red wine chocolate ganache](https://sallysbakingaddiction.com/red-wine-chocolate-ganache/). 5. Room Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake filling, hardly the way you want to begin\! 6. Non-US Readers: If graham crackers are not available where you live, we have also tested this pie with a crust made from digestive biscuits, and it turned out great. Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make this pie. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out\! 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Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more. [Read More](https://sallysbakingaddiction.com/about-sally-mckenney/) ## Leave a Comment [Cancel reply](https://sallysbakingaddiction.com/cheesecake-pie/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## Reader Comments and Reviews 1. Charlotte says: April 4, 2026 Hey Sally\! I have made and absolutely love your cheesecake pie recipe! My partner says it’s the best he’s ever had. I was wondering if the results would be the same if I used an 8 inch springform with a water bath. Ive looked at your classic cheesecake recipe and noticed that the ratio of ingredients is different, and would like your input\! Thanks in advance\! [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1473449) 1. Trina @ Sally's Baking says: April 5, 2026 Hi Charlotte, we have note tested baking this cheesecake pie in an 8 inch springform pan, but imagine that should work – let us know if you try! So glad you enjoy this recipe. [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1473853) 2. Elaine says: March 13, 2026 Can I hand mix instead of using a stand mixer? [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1463722) 1. Trina @ Sally's Baking says: March 13, 2026 Absolutely\! [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1463724) 3. Susan Berlack says: March 13, 2026 I made this pie and the crust with a sugar substitute (Splenda Bakers Magic) and it was fabulous! I have made the recipe in both a 9″ pie pan and in mini pie pans. Both turned out great. The raspberry topping is super easy to make and really makes the cheesecake next level. thanks again, Sally\! [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1462898) 4. Sherice Bland says: March 5, 2026 Hi Sally, I’m a T1D and I wanted to know can i substitute thr granulated sugar for splenda. Another question is do you have any plans on making desserts low carb & low sugar? I really enjoy your recipes but sometimes find it hard when trying to make it more T1D friendly. [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1453553) 1. Lexi @ Sally's Baking says: March 6, 2026 Hi Sherice! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt our recipes since they may not work properly), it may be more useful to find recipes that are specifically formulated for sugar substitutes. Or if you are interested, we have a collection of [healthier recipes](https://sallysbakingaddiction.com/category/healthy-recipes/) that may fit your needs. Thank you\! [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1457028) 5. Sherry says: March 3, 2026 The first time I made this it was perfect! The second time… the filling rose real big and cracked. I think I followed the directions exactly, both times. What makes it rise, is it how much you beat the eggs in? I tried my best to make sure I didn’t overmix it after I got them in… BTW your recipes and videos are the best!!\! [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1450212) 1. Lexi @ Sally's Baking says: March 4, 2026 Hi Sherry, over mixing the batter is often the culprit for cheesecakes that rise and crack. This post on [how to prevent cracks in cheesecake](https://sallysbakingaddiction.com/prevent-cracks-cheesecake/) will be helpful for troubleshooting, too\! [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1450319) 6. Carol says: February 19, 2026 I have tried this recipe twice now. The first time, I used half the sugar and replaced the other half with monkfruit. I also used a store bought graham cracker crust that I sprinkled cinnamon on. My son -in-law said it was my best cheesecake ever! Tonight I made it again for his birthday. So far so good..we will have it tomorrow. It’s quick and easy to make. Thanks Sally!\! [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1444943) 7. Linda says: February 15, 2026 I may never bake a regular cheesecake again! This was delicious and hit all the notes for a perfect dessert. I had seven people for dinner and they all loved it. Sadly, there were no leftovers. [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1443240) 8. Erin Ostrowski says: January 27, 2026 If I want to make this a chocolate cheesecake pie, would all the measurements stay the same? How much melted chocolate do you think I’d use? [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1425324) 1. Trina @ Sally's Baking says: January 27, 2026 Hi Erin, we haven’t tested a chocolate version (either with cocoa powder or melted chocolate in the batter), but let us know if you try anything. It would be fantastic with [chocolate ganache](https://sallysbakingaddiction.com/chocolate-ganache/) on top\! [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1425326) 9. Dawn says: January 19, 2026 Hello! We have a celiac granddaughter that loves cheesecake. I’d like to try this recipe for her. I was wondering if you think the steps you have for making the graham cracker crust would vary a bit if I used crushed gluten-free graham crackers (i.e. less/more butter, etc.) Thanks in advance for responding. Want to give this a trial run this weekend\! [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1418564) 1. Stephanie @ Sally's Baking says: January 20, 2026 Hi Dawn, we haven’t tested this crust with gluten-free graham crackers, but we imagine it should work just fine as written. Let us know if you give it a try\! [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1418777) 1. Marion says: January 23, 2026 When I use gf graham crackers I find they work better if you add a bit of almond flour to the mix. Gf graham crackers tend to get very hard when baked in a cheesecake. 2. LS says: January 22, 2026 Absolutely phenomenal and so much simpler than traditional cheesecake. 10/10!!\! [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1419864) 10. Marcia says: January 16, 2026 My daughter can’t eat dairy, so I substituted dairy-free cream cheese (Tofutti) and sour cream (Forager). I used Earth Balance instead of butter in the grahm cracker crust. The pie was beautiful and very tasty. I served it with coconut cream and strawberries. [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1413396) 11. Mariah says: January 16, 2026 Can I use a premade crust from the store? [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1413180) 1. Lexi @ Sally's Baking says: January 16, 2026 Absolutely. [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1413186) 1. Landry says: February 28, 2026 hi, does using a pre made crust change the bake time? if so, please advise. thank you kindly 🙂 2. Beth @ Sally's Baking says: February 28, 2026 Hi Landry, no, it shouldn’t change the bake time. Enjoy\! 12. Erica says: January 10, 2026 For anyone lactose intolerant, I made this with green valley lactose free cream cheese and it turned out great! I just drained the tubs of cream cheese in a sieve over a bowl for about an hour (ended up with a tbsp of liquid), and added an egg yolk for structure. Fantastic recipe\! [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1410173) 13. Joan says: December 30, 2025 How can you tell if ther cheese cake is cooked enough [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1406059) 1. Trina @ Sally's Baking says: December 30, 2025 Hi Joan! Give the dish a gentle shake, you want the center to be almost set with the very slight wiggle. [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1406098) 14. Christina says: December 30, 2025 Can I substitute sour cream for yogurt? Can I use yogurt instead of sour cream due to it being scarce in where I live [Reply](https://sallysbakingaddiction.com/cheesecake-pie/#comment-1405926) 1. Trina @ Sally's Baking says: December 30, 2025 Hi Christina, you can use plain yogurt instead of sour cream here. Enjoy\! 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Readable Markdown	This easy cheesecake pie* is perfect for cheesecake lovers who want a quicker, easier alternative to making a classic cheesecake. The smooth and creamy filling is made of just 6 simple ingredients, and there’s no springform pan or water bath step required. It’s delicious on its own, or you can top it with [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/), [whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/), [hot fudge](https://sallysbakingaddiction.com/homemade-hot-fudge-sauce/), [lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), fresh berries, or [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/). ![whipped cream and raspberry sauce topped cheesecake pie with 1 slice removed.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-pie.jpg) This pie recipe wasn’t actually in my original plan for posting on the website, but it just kind of… happened. I was working on perfecting the recipe and technique for [graham cracker crust](https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/), and needed something easy and reliable to use on repeat for a filling… approximately 75 cheesecake pies later, I thought: Well, I should probably share this recipe, too\!* > One reader, Jeff, commented: “I made this and it is one of the best cheesecakes I have had. It is easy and has a very New York cheesecake flavor. I make a lot of water bath cheesecakes and I found this to be just as creamy and flavorful as any others I have made. ★★★★★“ ## Here’s Why You’ll Love This Easy Cheesecake Pie - It’s cheesecake… without the fuss - Batter & crust come together quickly - Same velvety, creamy texture and tangy-sweet taste as my classic [cheesecake](https://sallysbakingaddiction.com/classic-cheesecake/) - 6 simple ingredients, plus a 3-ingredient graham cracker crust - Bakes and cools much faster than a regular cheesecake - It’s very adaptable to taste and season, depending on toppings ![cheesecake pie in glass pan with slice taken out and blueberries and strawberries scattered next to the dish.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-pie-graham-cracker-crust.jpg) ![slice of cheesecake pie on white plate with whipped cream, raspberry sauce, and fresh raspberries on top.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-pie-slice-with-raspberry-sauce.jpg) ## What Is the Difference Between Cheesecake and Cheesecake Pie? Today’s cheesecake pie is like a regular cheesecake, only (1) the filling layer isn’t as thick and tall and (2) you bake it in a pie dish instead of a springform pan. Basically, the taste and texture are the same, but you don’t have as much filling in each bite. If you’re in the mood for real, classic cheesecake… definitely put in the time and effort to make a real, [classic cheesecake](https://sallysbakingaddiction.com/classic-cheesecake/). However, if you love cheesecake and don’t have the energy (whether that’s physically or emotionally!) for a water bath, accidentally over-baking or under-baking it, exceptionally long cooling and chilling times, plus the possibility of large cracks on the surface, just make a cheesecake pie\! (Because regular cheesecake can be finicky, right?!) I have made at least 12 of these in the past few weeks and every single taste tester, neighbor, family member, and friend has said it tastes exactly like regular cheesecake. (And that’s because it is! Only thinner!) You’re going to love this dessert. And if you are in the mood for a fall inspired flavor, try [pumpkin cheesecake pie](https://sallysbakingaddiction.com/pumpkin-cheesecake-pie/) next. * ## Can I Skip the Water Bath? Yes! As if there wasn’t enough to persuade you to make this cheesecake pie! You see, water baths are used to help an egg-heavy dessert like traditional cheesecake bake in a humid environment. The humidity evenly bakes the rich and creamy filling so it doesn’t burn, sink, and/or crack. Since today’s filling isn’t as tall, we don’t have those problems. So, skip the water bath today\! ![slice of cheesecake pie with graham cracker crust.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-pie-graham-cracker-crust-2.jpg) ## Success Tips for a Perfect Graham Cracker Crust We’re using my perfected graham cracker crust recipe. You need 3 ingredients including graham cracker crumbs, sugar, and melted butter. The ratio of ingredients is imperative and what you’ll find below (and also on the [graham cracker crust](https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/) page) yields a crisp, crumbly crust that holds shape beautifully. But what’s more important than the ingredients is the technique you use to press the crust into the pan. Over the years, I’ve learned exactly what makes and (literally) breaks a great graham cracker crust: 1. Use your hands first: Press the bottom and around the sides with medium-firm pressure until the crumbs aren’t moving around anymore—you don’t want any loose crumbs. You can even use a small flat-bottomed measuring cup to help smooth out the surface. 2. Don’t pack too tightly: The crust needs to be compact, so it doesn’t crumble apart, but not so tight that it bakes into a hard, dense crust. You really just want to pack it until the shape has set and it’s no longer crumbly. 3. Keep it rounded: This sounds a bit odd, but you don’t want a right angle at the bottom edges where the sides and the bottom meet. Instead, you want it a little bit rounded so it stays connected when you slice into it—so the side crust doesn’t immediately separate from the bottom crust. Slide a spoon around the inside of the crust where the sides and bottom meet, to get that rounded shape. Or you could use an [Oreo cookie crust](https://sallysbakingaddiction.com/oreo-cookie-crust/) or [Biscoff pie crust](https://sallysbakingaddiction.com/biscoff-pie-crust/) instead if you’d like. Here is a photo of the rounded crust. Be sure to pre-bake this for 10 minutes before adding the filling. ![close-up photo of graham cracker crust pressed into glass pie dish.](https://sallysbakingaddiction.com/wp-content/uploads/2015/05/graham-cracker-crust.jpg) * ## Grab These 6 Ingredients for the Filling: ![cream cheese, lemon, vanilla extract, sugar, eggs, and sour cream on brown wood countertop.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cream-cheese-eggs-sour-cream-sugar-lemon.jpg) 1. Bricks of Cream Cheese: Philadelphia cream cheese isn’t affiliated with this post, but it IS my favorite cream cheese brand. Whichever brand you use, make sure you’re using bricks of full-fat cream cheese and not the cream cheese in a tub you would use for spreading on bagels. Same rule applies when making [cream cheese frosting](https://sallysbakingaddiction.com/favorite-cream-cheese-frosting/) and [strawberry cream cheese pie](https://sallysbakingaddiction.com/strawberry-cream-cheese-pie/). 2. Granulated Sugar: You’ll love that this cheesecake isn’t overly sweet. [Vanilla sugar](https://sallysbakingaddiction.com/homemade-vanilla-sugar/) would be great here. 3. Sour Cream: My team and I tested this cheesecake pie several (several!!!!) times and there was a major difference between the pies with sour cream and the pies without sour cream. You need 1/4 cup of sour cream to help bind the ingredients together and smooth out the filling so it tastes creamy. Without it, the filling tasted like cream cheese, not cheesecake. 4. Vanilla Extract: Feel free to use [homemade vanilla extract](https://sallysbakingaddiction.com/homemade-vanilla-extract/) in this pie\! 5. Lemon Juice: A splash of lemon juice adds freshness and depth of flavor—I recommend you don’t leave it out. This cheesecake pie does not taste like [lemon cheesecake](https://sallysbakingaddiction.com/lemon-cheesecake-recipe/). 6. Eggs: A main ingredient in any baked cheesecake! Careful not to over-mix these, and be sure to add them right at the end. * Pour the filling into the warm pre-baked crust, and then bake: ![filling batter in glass mixing bowl.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-filling-batter.jpg) ![pouring batter into graham cracker crust and shown again right before baking.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-batter-filling.jpg) ![cooled cheesecake pie in glass dish on black circle wire rack.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/plain-cheesecake-pie.jpg) ## Can I Add Chocolate Chips to the Filling? I have no idea if anyone would even ask this question, but I love chocolate chips in cheesecakes and the answer is YES! Feel free to add 3/4 cups mini or regular semi-sweet chocolate chips to the batter. (What we do when making [amaretto cheesecake](https://sallysbakingaddiction.com/amaretto-cheesecake/).) This version would be tasty served with [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/) on top. * ## Cooling & Chilling Is a Breeze You know how you have to wait a few hours for a regular cheesecake to cool and then you have to wait some more for it to chill in the refrigerator? You’re doing the same thing here, only in a fraction of the time. The cheesecake cools for about 1 hour at room temperature (no need to let it cool in the oven like some cheesecake recipes!) and then you chill it for about 2–3 hours before serving. Low-maintenance cheesecake\! ![cheesecake with raspberry sauce drizzled on top and whipped cream piped around the edges.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/cheesecake-pie-2.jpg) ![slice of cheesecake on white plate with raspberry sauce and fresh raspberries on top.](https://sallysbakingaddiction.com/wp-content/uploads/2022/08/homemade-raspberry-sauce-on-cheesecake.jpg) ## What to Serve With Cheesecake Pie [Print](https://sallysbakingaddiction.com/cheesecake-pie/print/110702/) *** ### Description This is regular cheesecake… made easier! Enjoy a creamy, velvety smooth filling with a crispy, crunchy graham cracker crust. Skip the water bath and use a pie dish instead of a springform pan. Feel free to serve with optional toppings listed in recipe Note. * #### Graham Cracker Crust - 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers) - 1/4 cup (50g) granulated sugar - 6 Tablespoons (85g) unsalted butter, melted #### Filling - 16 ounces (452g) full-fat brick cream cheese, softened to room temperature - 1/2 cup (100g) granulated sugar - 1/4 cup (60g) full-fat sour cream, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon fresh lemon juice - 2 large eggs, at room temperature - optional for topping: [raspberry dessert sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/), fresh raspberries, & [whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/) Cook Mode Prevent your screen from going dark * 1. Preheat oven to 350°F (177°C). 2. Make the crust: If you’re starting out with full graham crackers, use a [food processor](https://amzn.to/3zNDEZw) or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased [9-inch pie dish](https://amzn.to/4ulFoVt). With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. *Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart. For more shaping technique tips, see the [graham cracker crust](https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/) recipe page.* 3. Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes. 4. Make the filling: Using a [handheld](https://amzn.to/3dBQItB) or [stand mixer](https://amzn.to/3QsPcbD) fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, vanilla extract, and lemon juice, and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed to combine⁠—you don’t want any lumps. Then on medium speed, add the eggs one at a time, beating after each addition until just blended. After the second egg is incorporated into the batter, stop mixing. If you still see some lumps at this point, switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK. 5. Lower the oven temperature to 325°F (163°C) and spread the cheesecake filling into the warm crust. 6. Bake the pie for 35 minutes or until the center is almost set. Check it at the 25-minute mark, and if it’s browning too quickly on top and around the edges, tent it with aluminum foil for the last 10 minutes of baking. 7. Set the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving. (Cover if chilling it for longer than a few hours.) 8. Feel free to garnish the pie with any of the optional toppings listed in the notes right before or a couple hours before serving. (Keep pie refrigerated if you decorate it and plan to serve later.) I use a [squeeze bottle](https://amzn.to/2D5W0ID) to drizzle [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/) on top and a [piping bag](https://amzn.to/3oPTFKq) fitted with [Wilton 1M piping tip](https://amzn.to/3su0AJU) to zigzag whipped cream on top. For neat slices, use a clean sharp knife, and wipe the knife clean between each slice. *Tip: The first slice is never pretty! Much easier to slice after that first piece is out.* 9. Cover and store leftover pie in the refrigerator for up to 5 days. ### Notes 1. Make Ahead Instructions: This cheesecake pie can be made up to 2 days in advance. See step 7. It’s best if the crust is still a bit warm when you pour in the filling, so I don’t recommend pre-baking the crust in advance. You can also freeze the baked and cooled cheesecake for up to 3 months. Thaw overnight in the refrigerator before serving. 2. Special Tools (affiliate links): [Food Processor](https://amzn.to/3SOhaQV) \\| [Glass Mixing Bowl](https://amzn.to/3mPQvWq) \\| [9-inch Pie Dish](https://amzn.to/4ulFoVt) \\| Electric Mixer ([Stand Mixer](https://amzn.to/3QsPcbD) or [Handheld](https://amzn.to/3dBQItB)) \\| [Cooling Rack](http://amzn.to/2gT7aW9) 3. Oreo Cookie Crust: You can use an [Oreo cookie crust](https://sallysbakingaddiction.com/oreo-cookie-crust/) instead of a graham cracker crust. 4. Toppings: My favorite toppings for this pie are [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/), fresh raspberries, and [whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/), which are pictured in the post. You can also top the baked and cooled cheesecake with [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/), [lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), [strawberry topping](https://sallysbakingaddiction.com/homemade-strawberry-topping/), [chocolate ganache](https://sallysbakingaddiction.com/chocolate-ganache/), or [red wine chocolate ganache](https://sallysbakingaddiction.com/red-wine-chocolate-ganache/). 5. Room Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake filling, hardly the way you want to begin\! 6. Non-US Readers: If graham crackers are not available where you live, we have also tested this pie with a crust made from digestive biscuits, and it turned out great. Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make this pie. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out\!
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