Circle B Kitchen
In order to ensure a smooth and creamy texture to your pie, it works best if all of your ingredients, especially the cream cheese are ta room temperature. And without sounding like I'm fronting for them, you really must use Philadelphia cream cheese. I've tried making it with other brands, but it just doesn't work as well.
12 oz cream cheese (room temperature)
2 eggs
¾ cup sugar
2 teaspoon vanilla
Sour cream topping:
8 oz sour cream
2 1/2 tablespoons sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Spray a 9-inch pie pan with nonstick cooking spray
Beat the eggs and add sugar and cream cheese. Beat till smooth. Add vanilla, stir to combine and then pour into prepared graham cracker crust (see below). Bake for 20 minutes. Let cool 5 min. Beat sour cream with sugar and vanilla and then spread over the top of the pie. Bake 10 more minutes. Let the pie cool and then refrigerate for 5 hours.
Graham Cracker Crust
1 sleeve of graham crackers (about 10)
1/3 cup butter, melted
¼ cup sugar
Crush the graham crackers in a ziploc bag with a rolling pin or use the food processor, but don’t let the crumbs get too fine. Place the crumbs in a bowl and add the sugar and melted butter. Mix really well and then press into the bottom and sides of a pie plate.