Creamy Cheesecake
I’ve always called this pie ‘cheesecake’.
But I guess technically, it’s a cream cheese pie.
It’s like a really creamy cheesecake.
And it’s SO GOOD!
I got the recipe in home ec class in the 8th grade. (Remember home ec?!?) (Remember 8th grade?!?)
The original recipe was made with granulated sugar but since I've given up sugar, I've been making it with Kithul syrup which is a natural, healthy syrup, much like pure maple syrup but without the maple flavor. Since it's lower glycemic, I find that it doesn't affect my blood sugar like regular sugar does. (If you'd like to try it, you can get Kithul syrup HERE.)
But please feel free to make this recipe with granulated sugar, honey, or agave nectar if that's what you have!
And now...
HERE'S WHAT YOU NEED:
For the Graham Cracker Crust
- 1/4 cup butter
- 2/3 cup graham cracker crumbs
For the Cream Cheese Filling
- 2 8 oz blocks of cream cheese, softened
- 1/2 cup Kithul syrup (or sugar or raw honey or agave syrup)
- 1 egg
- 1 tsp lemon juice
- 2 tsp vanilla
For the Top
- 1 cup sour cream
- 3 TBSP Kithul syrup (or sugar or raw honey or agave syrup)
- 1 tsp vanilla
AND HERE’S HOW TO MAKE IT:
Make the Graham Cracker Crust
Put the butter in a 9-inch pie dish.
Melt it in the microwave.
Then dump the graham cracker crumbs into the butter
and mix it up with a fork.
Set aside about 2 teaspoons of the buttered crumbs for later
Press the crumbs into the pan with a fork, going about an inch up the sides.
Bake at 350 for 6 - 8 minutes.
Cool.
Make the Cream Cheese Filling
Add the cream cheese, kithul (or sugar), egg, lemon juice and vanilla to a mixing bowl.
Beat the mixture on high until it’s totally combined and kind of fluffy — about 2 to 3 minutes. (The recipe says ‘beat until frothy’ but I don’t think it ever gets ‘frothy’…)
Pour the mixture into your graham cracker crust.
Bake at 350 for 15 minutes.
It will still be pretty liquidy but that’s okay.
Let it sit for 10 - 15 minutes while you mix up the next layer.
For the Top Layer
In a small bowl, mix together the sour cream, kithul (or sugar) and vanilla.
Gently pour it onto the cream cheese pie.
Gently spread it over the top.
Sprinkle the crumbs you set aside over the top of the pie.
Bake again at 350 for 10 more minutes.
Take it out of the oven and let it cool for about 1/2 hour.
Then refrigerate it for at least 4 hours, preferably overnight — if you can wait that long!
I took this yummy, creamy, delicious pie to our neighbor's house for dinner the other night and they both had second helpings.
And we left half of it there for them to enjoy later!
It really IS that good...
Creamy Cheesecake
Recipe details
- 12 pieces
- Prep time: 30 Minutes Cook time: 31 Minutes Total time: 1 hr 1 min
Comments
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Glad to see this recipe...Shall try it...Believe was the same as we did in the 50's home economic class...Loved the class and did you ever make eggs a la goldenrod? Look up the recipe..A good, easy anytime quick meal..Enjoy!! 😉
I will try this…I love that your photo has the original old recipe card pictured with the pie!!