Cream Cheese Pie

I cannot deny that I love a good slice of cheesecake, but when it comes down to it, I actually much prefer this "spin-off" alternative-- the cheesecake's cousin, shall we say? It's called Cream Cheese Pie, and I've been eating this version since I was in diapers. Literally. There's a picture of me SOMEwhere in my half-naked glory, sporting nothing but a diaper, cream cheese pie crumbs, and a giant smile. It's been in my family as long as I can remember (the recipe, not the picture), and although I'm sure we weren't the ones who created the recipe, I've yet to find one person who has tasted it for the first time in my presence and then commented, "Oh yeah. I've totally had that before." I've loved this pie for so long that I can remember requesting it for almost EVERY birthday when I was a young girl. And I think my mom was always secretly thrilled because she may be the only person who loves it even more than I do.

There's so much to love about this pie (though I've been known to lick my plate anytime there's a graham cracker crust involved....) and I think the reason I prefer it over Cousin Cheesecake is that it's a little less dense, and therefore a little less rich. It's creamy and a bit tart (thanks to the sour cream top layer...which reminds me, did I mention the two layers?) and buttery and even better when you throw some berries on it. Also, I don't know of a SIMPLER recipe that produces such an amazing final product. Time to get baking! (Alicia, that means you!)

Cream Cheese Pie
Crust:
16-18 graham crackers
1/3 c. sugar
1/2 stick melted butter (+ more if needed)

Preheat oven to 350. Combine graham crackers & sugar in food processor and mix until crackers are crumbly (or alternatively, you could put them in a large ziploc bag and use a rolling pin to crush). Then slowly add in melted butter. If crust is too dry, add more melted butter, about 1 T. at a time. Crust consistency should be fine, sticky crumbs.  Press crust into bottom & sides of a 9 inch pie dish. Bake at 350 for about 8 min. and allow crust to cool. Turn oven down to 300.

While graham crust is cooling, mix together the ingredients for the bottom layer:
Bottom layer:
8 oz. package of cream cheese, room temperature
2 eggs
1/2 c. sugar
1 t. vanilla
Beat until lumps are gone and batter is smooth. Pour into graham pie shell. Bake at 300 for about 20 minutes or until pie is slightly jiggly (NOT soupy). Cool completely, then place in fridge to chill for at least 1 hour.

Top layer:
8 oz. sour cream
2 T. sugar
1 t. vanilla
Mix together, pour on top of chilled pie and spread evenly. Bake at 350 for about 15-20 min., or until set. Cool once again, and refrigerate until set (at least a couple hours). ENJOY!