Ingredients for Cream Cheese Pie
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar (for crust) + 1 cup granulated sugar (for filling)
- 1/2 cup (1 stick) cold unsalted butter (for crust) + 1/2 cup (1 stick) softened unsalted butter (for filling)
- 1 large egg yolk (for crust) + 2 large eggs (for filling)
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (softened)
- Eggs
- 1/4 teaspoon ground nutmeg
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How to Make Cream Cheese Pie
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 cup granulated sugar.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Beat in 1 large egg yolk and 1 teaspoon vanilla extract until just combined.
- Press the dough into a 9-inch glass pie plate. Bake for 8-10 minutes, or until lightly golden.
- Reduce oven temperature to 350°F (175°C).
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 8 ounces cream cheese (softened), 2 large eggs, and 1/4 teaspoon ground nutmeg until completely smooth and creamy.
- Pour the cream cheese filling into the pre-baked cookie crust.
- Bake for 50-60 minutes, or until the center is just set and the pie is lightly browned. A slight jiggle is okay.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
117g
Fat
97g
Carbs
14g
