When you think of cheesecake you think of New York Style made in a springform pan and using a water bath. You can achieve a flavorful cheesecake using this Cheesecake pie method and its super easy and makes 8 delicious slices.
One of my favorite but also sometimes inconvenient aspects of cheesecake is that you must make it several hours to day ahead of time. The good think about this cheesecake recipe is that it’s not as thick so it takes less time to cool.
I am one to truly take shortcuts when it comes to baking, feel free to use a large store bought graham cracker pie crust for this recipe if you don’t want to make a homemade graham cracker crust.
We opted to make our own crust and I do think it is worth the extra step. You don’t have to bake it so it does come along very quickly and you can use chocolate graham crackers too for a fun twist.
How to make a homemade graham cracker crust
We no longer have a food processor so I simply put the pack of graham crackers into a ziplock bag and hit away with a roller. The kids will have fun helping with this step but I get great satisfaction doing it myself!
Use the bottom of a measuring cup to press the crust mixture into the pan evenly.
I put the pie plate into the freezer to set while I made the cheesecake filling.
HOW TO MAKE CHEESECAKE FILLING
We used low fat cream cheese, I am not sure how nonfat would work. We also used nonfat greek yogurt instead of sour cream.
It is dessert so indulge if you wish!
Using a mixer, blend the ingredients to fully mixed and thick. This should take about 3-4 minutes after you have added the eggs.
Pour the filling into the crust and bake.
Once the center is set, allow the cheesecake to cool completely before putting it into the fridge.
Simply cover the cooled, baked cheesecake pie several hours before serving.
WHAT CAN I TOP MY CHEESECAKE PIE WITH?
Other Cheesecake recipes you might like
- 2 pkg. (8 oz each) Cream Cheese, softened (low fat or full fat)
- ½ cup sugar
- ½ teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 tablespoon lemon juice
- 3 Tablespoons Non Fat Greek Yogurt or sour cream
- 1 ready-to-use graham cracker crumb crust (9-inch) or make your own
- -To make your own pie crust-
- 2 cups graham cracker crumbs (about 12-14 full graham crackers)
- 3 tablespoons sugar
- 1/3 cup butter, melted
Preheat oven to 300 Degree F