Bigfat Easy Creamy Cheesecake Pie Recipe

Ingredients for Bigfat Easy Creamy Cheesecake Pie

• Graham Cracker Crumbs
• Butter
• ¼ cup Sucanat (or brown sugar)
• Low Fat Cream Cheese
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 large eggs

How to Make Bigfat Easy Creamy Cheesecake Pie

1. Preheat oven to 325°F (160°C).
2. Combine graham cracker crumbs, Sucanat (or brown sugar), and softened butter in a medium bowl. Mix with your hands until evenly moistened.
3. 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.
4. In a large bowl, beat the softened cream cheese until smooth and fluffy using an electric mixer.
5. Gradually beat in the granulated sugar, lemon juice, vanilla extract, and salt until well combined.
6. 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.
7. Pour the cream cheese filling into the prepared pie crust.
8. Bake for 30-35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Do not overbake!
9. 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.
10. Top with your favorite toppings before serving, or enjoy it plain!