This delicious Cheesecake Pie, all made from scratch by your loving hands, tastes so good that everyone will want this recipe!
If there is one classic dessert that spells nothing but comfort food to me, it’s the taste of a real cheesecake that’s made completely from scratch.
Some cakes seem to create a sensational craving for yet another bite, don’t they? Cheesecake does this for me. The minute I taste a good cheesecake, it’s like I simply must have another taste, if for no other reason than to replicate the intoxicating wonder of that first, swoon-worthy bite. That’s what this cheesecake pie is like.
This cheesecake recipe is a classic, utilizing ingredients like butter, sugar, and graham cracker crumbs to make your pie crust, and cream cheese, eggs, sugar, and vanilla to make your base. But then, this recipe has something unexpected that really adds depth and richness to this cheesecake—plain Greek yogurt.
One of the most addictive things about cheesecake is its delightfully tender, creamy texture. With this recipe, the addition of plain Greek yogurt improves that texture, too, by intensifying the silkiness of an already silken dessert.
When you make this cheesecake pie, the whole family will say, “Mmmmmmm,” from the first bite to the last one, and on into the next slice.
Why moms will love making this cheesecake pie
With this cheesecake, all the flavors complement one another, resulting in a breathtaking dessert. The blast of lemon juice only accentuates the sweet, tangy flavors of the cream cheese and Greek yogurt base that’s so enticingly balanced with sugar and vanilla.
Yes, you have a little bit of wait time with a one-hour cool time and two-hour chill time, but for a cheesecake this good—believe me—that chillin’ is worth it.
Smart moms bake this cheesecake a day in advance and let it chill overnight before service. That way, there’s no waiting and sitting required on the day you want to enjoy it.
How do I store leftovers?
To refrigerate this cheesecake, first, place a sheet of plastic wrap directly across the surface of your cheesecake to prevent condensation from forming on it. Then, wrap the cake in yet another layer of plastic wrap. This cake can be refrigerated for up to 5 days. However, for the best results, try to eat it up within 3 to 4 days. You can also freeze this cheesecake pie by wrapping it in plastic wrap the same way and freezing it for 2 months.
Serving suggestions
A cheesecake pie tastes fantastic after any lunch, dinner, or even for breakfast. But here’s one of my favorite meals featuring cheesecake pie for dessert: It begins with Stuffed Salmon. This entrée matches the elegance of your dessert without being overwhelmingly heavy. The fleshy, dewy, pink salmon is complemented by that stuffing of spinach, cream cheese, and Parmesan cheese. This succulent 20-minute Carbonara makes a perfect side, complementing the flavors of both entrée and dessert. Next, try something bright, green, acidic, and fruity to round out this meal, like this amazing Peach, Pecan, and Goat Cheese Salad with Citrus Vinaigrette.
Cheesecake Pie
Ingredients
- 1 1/2 cups graham cracker crumbs for crust
- 3 tablespoons granulated sugar for crust
- 6 tablespoons unsalted butter melted (for crust)
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 5 tablespoons Greek yogurt
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon juice optional
- Whipped cream for garnish (optional)
- Fresh fruit for garnish (optional)
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. It should resemble wet sand.
- Evenly press the mixture into the bottom and along the sides of a 9-inch pie dish.
- Bake the crust for 8-12 minutes, then take it out of the oven to cool slightly.
- In a bowl, beat cream cheese and sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- Mix in yogurt, vanilla extract, and lemon juice until just combined.
- Pour the filling into the prepared crust.
- Reduce the oven temperature to 325°F. Bake the pie for 30 to 40 minutes, or until the center is nearly set.
- Allow the pie to cool on a wire rack for 1 hour, then refrigerate for at least 2 hours before serving.
- Serve with whipped cream and fresh fruit if desired.
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