Cream Cheese Pie

Add Topping to My Cream Cheese Pie

Recently I was planning on making a large, New York Style cheese cake for a party we had been invited to.  A cheese cake this size needs some planning as it takes a while to put together, bake in a water bath, cool, etc.  Unfortunately, I found out I had mistaken the date and the party was actually just several hours away, certainly no time to make a cheese cake.

In a rush, I found some graham crackers and realized that I could put together a Cream Cheese Pie like my Grandma used to make in a lot less time.  It had been years since I had one of these but I remember they were one of my favorites as a kid.

Needless to say, I wasn’t the only person who loved Grandma’s cream cheese pie, it must have been a staple of decades past.  Everyone raved about the creaminess, the topping and of course, the old-fashioned graham cracker crust.  So here it is, Grandma’s Cream Cheese Pipe recipe.  It was a huge hit and certainly so much easier than fussing with a cheese cake.  For those of you who aren’t ready to tackle a cheese cake you can whip up one of these in a jiffy and enjoy the praise.  This is really good!

Grandma’s Cream Cheese Pie – Taken from Grandma’s recipe catalog
Serves 8

For the crust
1 –   Sleeve Graham Crackers, processed to crumbs.  (About 1 1/2 cups)
1/3 – Cup Melted Butter
1/3 –  Cup Packed Light Brown Sugar
1/2 –  Teaspoon Cinnamon

For the filling
1 1 /2 – 8-oz Packages of Philadelphia Cream Cheese, (what I used) Softened.
2  – Large Eggs
1/3 – Cup Sugar
1 –  Teaspoon Vanilla Extract
1 –  Cup Sour Cream

Preheat the oven to 350 degrees.  Grease the pie pan.  Process the graham cracker crumbs to a fine crumbs in a food processor.  Grandma used to use her rolling-pin and put the crackers in between two sheets of waxed paper and crush them one at a time, so you can use this method if you don’t have a food processor.  Or you can put them in a large zip lock bag and crush them with your hands.

Measure out 1 1/2 cups of crumbs and put into a medium bowl.  Add the brown sugar and cinnamon and mix well.  Pour in the butter and using a fork thoroughly incorporate the butter into the crumbs.  Work this for several minutes to make sure all the crumbs are moist.  Pour the mixture into the pie pan and using your hands and the back of a spoon firmly press the crumbs evenly into the pie pan.  Press firmly so your crust doesn’t crumble.  Set aside.

Put the cream cheese into a large mixing bowl and mix at medium speed until creamy.  Add the sugar and vanilla, mix thoroughly, then add the eggs and beat until creamy and smooth.  Pour the mixture into the crust and bake at 350 about 40 minutes or until set.  You can test this by jiggling the pie on the oven rack and watching the center.  If it is like jello, it is not done.  If it does not jiggle much, insert a knife into the center and it should come out relatively clean.  Remove pie from oven and allow to cool for five minutes.  Spread sour cream directly on top of the warm pie.  Yes the topping is just sour cream but it is a perfect topping for the cream cheese filling.  Refrigerate for at least three hours or overnight.

Graham Cracker Crust
Cream Cheese Pie (before topping)
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