Cheese Pie

Preparation info

  • Difficulty

    Easy

  • Six

    servings.

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

This recipe is exceptionally easy to make and people dote on it. It is a pie but it tastes like cheesecake.

Ingredients

  • cups graham-cracker crumbs
  • ¾ cup plus 2 tablespoons sugar
  • 4 tablespoons (½ stick) butter, melted
  • 11 ounces cream cheese, at room temperature
  • 2 eggs, well beaten
  • 1 teaspoon vanilla extract
  • 2 cups (1 pint) sour cream
  • 2 cups sliced fruit (optional)
  • ¼ cup confectioners’ sugar (optional)

Method

  1. Preheat the oven to 350 degrees.

  2. Combine the crumbs, 2 tablespoons sugar, and the butter. Using the fingers, press the crumbs against the bottom and sides of a 9-inch pie pan. This is the crust for the pie. Place it in the oven and bake for 5 minutes, no longer. Remove the crust-lined pan from the oven and let cool thoroughly.

  3. Place the cream cheese into the bowl of an electric mixer and blend on low speed. Add half the beaten egg mixture and beat on low speed. When it is thoroughly blended, add the other half of the egg mixture and beat thoroughly.

  4. Continue beating on low speed and gradually add ½ cup of the sugar and the vanilla extract. Pour the filling into the prepared crust, scraping the mixing bowl with a rubber spatula. Bake the pie for 20 minutes. Remove it from the oven.

  5. Spoon the sour cream into a mixing bowl and stir in the remaining ¼ cup sugar. Stir and blend with a rubber spatula. Spoon this mixture on top of the pie and smooth the surface with the spatula.

  6. Immediately turn the oven off. Put the pie back into the hot oven and let the pie remain there for exactly 4 minutes. Remove the pie from the oven and let cool. Put it in the refrigerator and chill thoroughly. When chilled the pie will set.

  7. Combine the fruit and confectioners’ sugar and serve with the pie. The sugared fruit is, as indicated, a matter of preference.