Cream cheese pie

Cream cheese pie 

Try this Cream Cheese Pie for a dessert that is sheer bliss! A silky cream cheese filling topped with a buttery graham cracker crust, with a hint of lemon and vanilla. It’s very simple and wonderful.

TIME FOR PREP: thirty minutes
Cooking time: twelve minutes
TIME TO CHILL: four hours
A total of four hours forty-two minutes


  1. Half cup graham cracker crumbs
  2. One forth cup powdered sugar
  3. One forth teaspoon salt
  4. Half teaspoon ground cinnamon
  5. Five tablespoons unsalted butter melted


  1. 12 ounces cream cheese room temperature
  2. 1 14- ounce can sweetened condensed milk
  3. ⅓ cup fresh lemon juice
  4. One teaspoon vanilla extract
  5. 1 21- ounce can pie filing for topping


  • optional Preheat the oven to three twenty five degrees Fahrenheit.
  • In a medium bowl, mix together the graham cracker crumbs, powdered sugar, salt, and cinnamon. Add the melted butter and mix until it resembles damp sand.
  • Press the crust into a nine-inch pie dish using your fingers. Bake for twelve minutes and let cool completely.g
  • In a large bowl add the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract. Beat until smooth.
  • Pour the filling into the cooled crust and smooth over the top.
  • Refrigerate for at least four hours before serving. If desired, top with pie filling, such as cherry, strawberry, or blueberry. 

Nutritional value

758 kcal of calories nine

Four g of carbohydrates one

One g of protein

Fat (g): thirty seven
Twenty two g of saturated fat
Two g of polyunsaturated fat
Ten g of monounsaturated fat
0.4g of trans fat
106 mg of cholesterol
529 milligrams of sodium
394 milligrams of potassium
Two g of fiber
Seventy three g of sugar
1244 IU of vitamin A
Twenty nine mg of vitamin C
303 mg of calcium
Iron: two milligrams

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