No Redeeming Value Cream Cheese Pie Recipe #220023
So named because it's all dairy and sugar. Not sure where I got this one, but most likely from a Jewish cookbook. Tastes like cheesecake, just not as "fluffy."
Re: leaving the pie in the oven for an hour, I've tried this recipe in both an electric and a gas oven, and it worked with both.
by Kartoshke
4¼ hours | 15 min prep
SERVES 8
Crust
- 10 double graham crackers, crushed
- 5 tablespoons sugar
- 1/2 cup butter
Filling
- 3 eggs
- 1/2 cup sugar
- 12 ounces cream cheese (usually 1 1/2 packages)
- 1 teaspoon vanilla extract
Topping
- 1 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Add sugar and butter to crushed graham cracker; mix well. Line a 9-inch deep dish pie plate with cracker mixture. Refrigerate for about 15 minutes.
- Preheat oven to 375.
- Beat eggs well. Beat in sugar, vanilla, and cream cheese until well blended. Pour mixture into crust.
- Bake for 20 minutes. Turn oven off, and leave pie in oven for one hour.
- Remove pie from oven and cool for 15 minutes. Raise oven to 450.
- Combine sour cream, remaining 2 Tbsp sugar, and remaining vanilla. Pour over pie. Bake for 5 minutes.
- Remove from oven and cool. Chill pie in refrigerator for three hours before serving.
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5 stars