Bigfat Easy Creamy Cheesecake Pie

Indulge in the creamy decadence of the **Bigfat Easy Creamy Cheesecake Pie**, the ultimate hassle-free dessert that’s as simple as it is luxurious. Featuring a silky-smooth cream cheese filling nestled in a pre-made graham cracker crust, this recipe is perfect for beginners and seasoned bakers alike. With just 15 minutes of prep and a short bake time, you’ll have a rich cheesecake pie that’s perfect for any occasion. The delicate tang from sour cream and a hint of vanilla elevate its flavor, while the option to customize with your favorite toppings—like fresh fruit, whipped cream, or a drizzle of chocolate—adds a personal touch. Whether you're hosting a crowd or craving a solo slice of indulgence, this easy cheesecake pie will quickly become a go-to favorite.

Nutriscore Rating: 42/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1 pre-made pie crust Graham cracker crust
• 16 ounces Cream cheese
• 0.75 cups Granulated sugar
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 0.5 cups Sour cream
• 0 Optional toppings (e.g., fruit, whipped cream, chocolate syrup)

Directions

Step 1

Preheat the oven to 325°F (165°C).

Step 2

In a large mixing bowl, beat the cream cheese until smooth and creamy. This will take about 2-3 minutes of mixing with a hand mixer or stand mixer on medium speed.

Step 3

Add the granulated sugar and vanilla extract to the cream cheese. Beat until well combined, scraping down the sides of the bowl as needed.

Step 4

Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix, as this can introduce too much air into the batter.

Step 5

Gently fold in the sour cream with a spatula until fully blended. The batter should be smooth and slightly thick.

Step 6

Pour the cheesecake batter into the pre-made graham cracker crust, spreading it evenly with a spatula.

Step 7

Place the pie on a baking sheet and bake in the preheated oven for 40-45 minutes. The center should still be slightly jiggly when you gently shake the pan.

Step 8

Once baked, turn off the oven and leave the pie inside with the oven door slightly ajar for 30 minutes. This helps prevent cracking as the cheesecake cools gradually.

Step 9

Remove the cheesecake pie from the oven and let it cool completely at room temperature, about 1-2 hours.

Step 10

Refrigerate the cheesecake pie for at least 4 hours or overnight to allow it to fully set.

Step 11

Add your favorite toppings (e.g., fresh fruit, whipped cream, chocolate syrup) just before serving, if desired. Slice and enjoy!

Nutrition Facts

Serving size	807.8 grams (807.8g)

Amount per serving	% Daily Value*
Calories	2367

Total Fat 165.70g	212%
Saturated Fat 94.80g	474%
Polyunsaturated Fat 6.70g
Cholesterol 830mg	277%
Sodium 1568mg	68%
Total Carbohydrate 190.30g	69%
Dietary Fiber 2.40g	9%
Total Sugars 177.90g
Protein 40.80g	82%

Vitamin D 82IU	410%
Calcium 503mg	39%
Iron 2mg	13%
Potassium 853mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 6.8%

Carbs: 31.5%