If you’ve been around here for very long, you likely already know that we love cream cheese. From dips to desserts (and obviously on our morning bagel), there’s really no going wrong with the rich and creamy goodness that is cream cheese. And the treat that reigns supreme in this category would have to be cheesecake. We’ll take it in any flavor and any form. In fact, there’s only one thing we don’t love about cheesecake: baking it.
If you’ve ever attempted a true baked cheesecake then you likely already know just how finicky they can be. There’s the problem of cracking or not quite setting or a laundry list of other small mistakes that can ruin the outcome. It’s enough to scare many bakers away, and that is a real shame in our opinion. That is why we’re so excited to share *this* recipe with you!
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FILLING
- 2 (8 oz) packages cream cheese, softened
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1 prepared graham cracker crust
TOPPING
- 1 cup sour cream
- 2 tablespoons white sugar
- 1/2 teaspoon vanilla
PREPARATION
- Preheat oven to 350 degrees F.
- For the filling, combine cream cheese, sugar, eggs, and vanilla in a large bowl. Beat until smooth.
- Transfer filling mixture to the graham cracker crust and bake for 35 minutes.
- While the filling bakes start on the topping. In a medium sized mixing bowl, combine sour cream, sugar, and vanilla.
- Remove pie from oven after 35 minutes and raise the temperature to 450 degrees F. Pour the topping mixture onto the pie and return to oven for 5 additional minutes.
- Allow pie to cool before serving.