Cheesecake Pie recipe from 1977

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This delightfully light and creamy Cheesecake Pie recipe appeared in the weekend insert of a newspaper dated September 3, 1977.


It’s a quick and easy dessert to satisfy that cheesecake craving without the hassle of making an entire cheesecake.



INGREDIENTS


Crust:

  • 1 cup graham cracker crumbs
  • ¼ cup melted butter (57g)
  • ¼ cup brown sugar (50g)
  • ¼ teaspoon cinnamon

Filling:

  • 8 oz. soft cream cheese (227g)
  • ½ cup sugar (100g)
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 2 eggs

Topping:

  • 1 cup sour cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 325°F/160°C
  • Need: 9-inch pie plate

Crust:

  1. In a medium-sized bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon until well combined.
  2. Press crumbs into a 9-inch pie plate, then chill while you make the filling.

Filling:

  1. In a large or medium-sized bowl, beat the cream cheese until fluffy.
  2. Blend in sugar, lemon juice, vanilla and salt.
  3. Add eggs, one at a time, blending well after each addition.
  4. Pour into chilled crust and bake in a preheated oven at 325°F/160°C for 25-30 minute, or until set.
  5. Once set, remove from oven and set aside while you make the topping.

Topping:

  1. Combine sour cream, sugar, and vanilla in a medium-sized bowl. 
  2. Spread on top of the pie and return to the oven to bake for an additional 10 minutes.

Let cool, then chill for several hours (or overnight) before serving.

Top with fruit if desired.


Enjoy!


Original newspaper clipping:


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