Easy Cheesecake Pie

This easy cheesecake pie is perfect for cheesecake lovers who want a quicker easier alternative to making a classic cheesecake. The smooth and creamy filling is made of just 6 simple ingredients and theres no springform pan or water bath step required. Its delicious on its own or you can top it with raspberry sauce whipped cream lemon curd fresh berries or salted caramel.
Ingredients
Graham Cracker Crust
1 and 12 cups 180g graham cracker crumbs about 12 full sheet graham crackers

14 cup 50g granulated sugar
6 Tablespoons 85g unsalted butter melted
Filling
16 ounces 452g fullfat brick cream cheese softened to room temperature
12 cup 100g granulated sugar
14 cup 60g fullfat sour cream at room temperature
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
2 large eggs at room temperature
optional for topping raspberry dessert sauce fresh raspberries whipped cream
Instructions
Preheat oven to 350F 177C.
Make the crust If youre starting out with full graham crackers use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl and then stir in the melted butter. The mixture will be thick coarse and sandy. Try to smashbreak up any large chunks. Pour the mixture into an ungreased 9inch pie dish. With medium pressure using your hand pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumbycrumbly. Tips You can use a small flatbottomed measuring cup to help press down the bottom crust and smooth out the surface but do not pack down too hard. And run a spoon around the bottom corner where the edge and bottom meet to help make a rounded crustthis helps prevent the crust from falling