Ingredients for Bigfat Easy Creamy Cheesecake Pie
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup Sucanat
- 2 (8 ounce) packages low fat cream cheese, softened
- 1 1/2 cups sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
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How to Make Bigfat Easy Creamy Cheesecake Pie
- Preheat oven to 325°F (160°C).
- Combine graham cracker crumbs, Sucanat (or brown sugar), and softened butter in a medium bowl. Mix with your hands until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of an 8-inch pie plate. Use the bottom of a measuring cup or your fingers to create an even crust.
- In a large bowl, beat the softened cream cheese until smooth and fluffy using an electric mixer.
- Gradually beat in the granulated sugar, lemon juice, vanilla extract, and salt until well combined.
- Beat in the eggs one at a time, mixing thoroughly after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.
- Pour the cream cheese filling into the prepared pie crust.
- Bake for 30-35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Do not overbake!
- Let the cheesecake cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow it to fully set.
- Top with your favorite toppings before serving, or enjoy it plain!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
70g
Fat
39g
Carbs
7g
