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? 

From fresh fruit to hot fudge, the toppings are up to you.  This cheesecake pie has such a nice lemon flavor that I enjoyed a piece plain as well.

Other Cheesecake recipes you might like

Mini Red Velvet Cheesecakes Recipe

Amazingly Easy White Chocolate Raspberry Cheesecake

The Best Shortcut Blueberry Cheesecake Pie Recipe

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Cheesecake Pie Recipe (Low Fat Version)

Yield: 8 slices

Prep Time: 15 minutes

Cook Time: 50 minutes

Additional Time: 3 hours

Total Time: 4 hours 5 minutes

This easy cheesecake pie is absolutely delicious! Make your own crust or use store bought. Cream cheese, eggs, greek yogurt are all you need.

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Ingredients

• 16 oz 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
• 2 cups graham cracker crumbs (about 12-14 full graham crackers)
• 3 tablespoons sugar 
• 1/3 cup butter, melted

Instructions

Preheat oven to 300 Degree F

For Crust

Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan.

Chill in the refrigerator or freezer while preparing the filling.

For Filling

Mix cream cheese, sugar, yogurt, vanilla extract and lemon juice in a mixer.

Add eggs one at a time to the mixture and thoroughly combine.

Mix on medium speed about 3-5 minutes until you get a creamy, thick consistency.

Pour into prepared pie crust.

Bake for about 50-60 minutes at 300 degrees. Allow cheesecake to cool completely then place in the refrigerator before serving (about 3-4 hours)

Nutrition Information

Yield 9 Serving Size 1
Amount Per Serving Calories 405Total Fat 28gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 10gCholesterol 111mgSodium 324mgCarbohydrates 34gFiber 1gSugar 23gProtein 6g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.