Cream Cheese Pie

My grandmother used to bake this frequently, and it was always present for holidays, picnics or whatever. It is quick, tasty, and easy to make.

The recipe below makes one 9x13 pan or two round pies. You will have to make your own graham cracker crust for a square pan, or you can use a store bought one for the rounds. You can also halve the recipe for a single round pie.

Filling

• 2 eggs
• 16oz (two blocks) of cream cheese
• 1/2cup sugar
• 1/2tsp vanilla
• sprinkle of cinnamon

Topping

• 1pt sour cream
• 4tbs sugar
• 1tsp vanilla

Beat filling until creamy. Pour into a graham cracker crust and bake 20min at 375deg. Center should be rising and starting to brown. This may take more than 20min when doing a square pan because of the volume. Should look like below:

Cool for 5min then pour on the topping. Try to smooth it out as best as you can.

Bake for 5min at 400deg, until the top starts to smooth out. Cool for a half hour. Refrigerate at least 45min before serving.

A graham cracker crust for a 9x13 pan requires:

• 2+cups if crumbs
• 1/4cup sugar
• 1/2cup butter/marg, melted

With just two cups of crumbs, I feel the crust is a bit oily, so I generally add a bit more, but do what you prefer. Mix the ingredients, press into the pan. Bake for about 10min at 350deg, then cool.