Cream Cheese Pie

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon (optional)

Cream Cheese Filling

• 12 ounces cream cheese, at room temperature
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature

Sour Cream Topping

• 1 cup sour cream
• 3 1/2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F.
2. Combine the graham cracker crumbs, melted butter, sugar and cinnamon in a small bowl. Press into a lightly buttered 9-inch pie pan. Bake for 7 minutes. Let cool for about 15 minutes.
3. While crust is cooling, make the filling by combining the cream cheese, granulated sugar, and vanilla, mix on medium speed until smooth. Add eggs and mix until just incorporated.
4. Pour the filling into the cooled crust and bake until set, 25 to 30 minutes (should almost be set, the very center will still “jiggle” slightly). Cool 5 minutes before topping; leave the oven on.
5. Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 more minutes.
6. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.