This pie recipe wasn’t actually in my original plan for posting on the website, but it just kind of… happened. I was working on perfecting the recipe and technique for graham cracker crust, and needed something easy and reliable to use on repeat for a filling… approximately 75 cheesecake pies later, I thought: Well, I should probably share this recipe, too!
Can I Skip the Water Bath?
Yes! As if there wasn’t enough to persuade you to make this cheesecake pie! You see, water baths are used to help an egg-heavy dessert like traditional cheesecake bake in a humid environment. The humidity evenly bakes the rich and creamy filling so it doesn’t burn, sink, and/or crack. Since today’s filling isn’t as tall, we don’t have those problems. So, skip the water bath today! If you’re in the mood for real, classic cheesecake… definitely put in the time and effort to make a real, classic cheesecake. However, if you love cheesecake and don’t have the energy (whether that’s physically or emotionally!) for a water bath, accidentally over-baking or under-baking it, exceptionally long cooling and chilling times, plus the possibility of large cracks on the surface, just make a cheesecake pie! (Because regular cheesecake can be finicky, right?!) I have made at least 12 of these in the past few weeks and every single taste tester, neighbor, family member, and friend has said it tastes exactly like regular cheesecake. (And that’s because it is! Only thinner!) You’re going to love this dessert. And if you are in the mood for a fall inspired flavor, try pumpkin cheesecake pie next.
Grab These 6 Ingredients for the Filling:
Pour the filling into the warm pre-baked crust, and then bake: Over the years, I’ve learned exactly what makes and (literally) breaks a great graham cracker crust: Or you could use an Oreo cookie crust or Biscoff pie crust instead if you’d like. Here is a photo of the rounded crust. Be sure to pre-bake this for 10 minutes before adding the filling.
Can I Add Chocolate Chips to the Filling?
I have no idea if anyone would even ask this question, but I love chocolate chips in cheesecakes and the answer is YES! Feel free to add 3/4 cups mini or regular semi-sweet chocolate chips to the batter. (What we do when making amaretto cheesecake.) This version would be tasty served with salted caramel on top.
Cooling & Chilling Is a Breeze
What to Serve With Cheesecake Pie
Low-maintenance cheesecake!
Salted caramel Blueberry sauce/swirl from blueberry swirl cheesecake (you can prepare a blueberry swirl cheesecake pie by using the same swirling instructions in that recipe) Chocolate ganache or red wine chocolate ganache Strawberry sauce Lemon curd Brown sugar pecan topping from pecan pie cheesecake We slightly scaled down the filling to make room for extra toppings in this caramel apple cheesecake pie
Talk about a versatile dessert recipe!
