Mom’s Cream Cheese Pie

submitted by Tiffani Thiessen

Serves 6 to 8



  • 1 ½ cups graham cracker crumbs

  • ¼ cups powdered sugar

  • 6 tablespoons melted butter

  • 1 teaspoon cinnamon


  • 12 ounces cream cheese, at room temperature

  • 2 eggs, at room temperature

  • ¾ cups sugar

  • 2 teaspoon vanilla


1 cup sour cream

3 ½ tablespoons sugar

1 teaspoon vanilla


Preheat an oven to 350 degrees F.

  1. For the graham cracker crust: Combine the graham crackers, powdered sugar, melted butter and cinnamon in a small bowl. Press into 8-9 inch pie pan. Bake in the preheated oven for 10 minutes. Cool before filling.

  2. For the filling: Combine the cream cheese, eggs, sugar and vanilla. Mix until smooth and lightly pour into cooled cracker crust. Bake in the preheated oven until slightly set, for about 20 minutes. Remove and cool for 5 minutes

  3. For the topping: Combine the sour cream, sugar and vanilla in a small bowl and mix until smooth. Carefully spread onto the pie and bake in the preheated oven for 10-15 minutes. Remove and cool. Then place in fridge and chill for 4 to 5 hours until cold.


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