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Cheesecake Cream Pie Recipe

Cheesecake Cream Pie Recipe

By What’s Baking

A heavenly fusion of silky cheesecake and airy cream pie with a buttery graham cracker crust, delivering luscious tang and cloud-like texture in every spoonful.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 pie (10 slices)
An overhead shot of a perfectly sliced Cheesecake Cream Pie revealing its distinct layers - a golden graham cracker crust supporting a velvety cheesecake layer crowned with billowy whipped cream. Soft natural light highlights the contrasting textures while casting gentle shadows that emphasize the pie's height. The dessert rests on a white ceramic cake stand with delicate blueberries and mint leaves scattered artfully around the edges. A single slice sits on a vintage dessert plate nearby, exposing the pie's clean-cut layers and slightly crumbly crust, while a drizzle of berry coulis adds a vibrant color accent across the creamy surface.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the cheesecake layer:</li><li class="ingredients-single-item">500g cream cheese, room temperature</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">120ml sour cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">For the cream topping:</li><li class="ingredients-single-item">300ml heavy whipping cream (35% fat)</li><li class="ingredients-single-item">50g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Fresh berries for garnish (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large baking dish (for water bath)</li><li class="equipment-single-item">Aluminum foil</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C fan/180°C conventional. Take a moment to organize your ingredients, ensuring the cream cheese and eggs are at room temperature (this prevents lumps in your filling).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Mix with melted butter, sugar, and salt until the texture resembles wet sand. Press firmly and evenly into the bottom and slightly up the sides of your springform pan using the bottom of a measuring cup. The firm pressure is key to preventing a crumbly crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake the crust for 10 minutes until slightly golden and fragrant. This pre-baking step creates a barrier that prevents the filling from making the crust soggy. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the crust cools, prepare the cheesecake filling. In a large bowl, beat the cream cheese on medium-low speed until completely smooth with no lumps – about 2-3 minutes. Scrape down the sides and bottom of the bowl thoroughly. The smoothness at this stage ensures a silky final texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add sugar and beat for another 1-2 minutes until well incorporated and slightly fluffy. Add eggs one at a time, mixing on low speed just until each is incorporated. Overbeating after adding eggs can incorporate too much air, leading to cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in sour cream, vanilla extract, lemon juice, and flour until just combined. The sour cream adds moisture and tanginess, while the small amount of flour provides stability to the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Wrap the outside of your springform pan with 2-3 layers of aluminum foil, ensuring there are no gaps or tears. This waterproofing is crucial for the water bath that follows. Pour the cheesecake mixture over the cooled crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the foil-wrapped pan in a larger baking dish and add hot water until it reaches halfway up the sides of the springform pan. This water bath ensures gentle, even heating that prevents cracks and creates a silky-smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 45-50 minutes until the edges are set but the center still has a slight wobble when gently shaken – this means it's perfectly baked. The cheesecake will continue cooking from residual heat.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents the dramatic temperature change that causes cracks. Then remove from the water bath and cool completely at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Refrigerate the cheesecake for at least 6 hours or preferably overnight. Patience here is rewarded with better flavor development and easier slicing.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Before serving, prepare the cream topping. In a chilled bowl, whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, then continue whipping until medium-firm peaks form. The cream should hold its shape but still have a smooth, spreadable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Gently release the springform pan sides and spread or pipe the whipped cream over the chilled cheesecake. For a professional finish, create decorative swirls or patterns with the back of a spoon or a piping bag.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>If desired, garnish with fresh berries just before serving. For the cleanest slices, dip your knife in hot water and wipe clean between cuts. Your Cheesecake Cream Pie is ready to impress everyone at your table!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 385 calories
🥑 Fat: 26 g
🧈 Saturated Fat: 15 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 22 g
🍗 Protein: 6 g
🫀 Cholesterol: 125 mg
🧂 Sodium: 250 mg

Chef’s Notes

A few helpful details for making this recipe.

Why does cheesecake crack and how can I prevent it?

Cheesecakes typically crack from overbeating (which incorporates too much air), rapid temperature changes, or overbaking. Prevent cracks by using room temperature ingredients, mixing on low speed, baking in a water bath, and cooling gradually in the oven with the door cracked open.

Can I make this dessert without a springform pan?

Yes, you can use a deep pie dish, though unmoulding will be trickier. Line it with parchment paper with overhanging edges to help lift the cheesecake out. Alternatively, a cake pan with removable bottom works well. For best results, a springform pan is still recommended.

How long will this cream pie keep in the refrigerator?

This cheesecake cream pie will keep well in the refrigerator for up to 5 days when stored in an airtight container. The flavour actually improves after 24 hours as the components meld together. You can also freeze individual slices for up to 2 months.

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